Cruise Pasta Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A refreshing pasta salad with cherry tomatoes, cucumber, and a tangy lemon-herb dressing, ideal for picnics or potlucks. This mediterranean-inspired salads (vegan) ready in about 25 minutes pairs pasta shells, halved cherry tomatoes, medium, diced cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 295 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz pasta shells
• 1 cup, halved cherry tomatoes
• 1 medium, diced cucumber
• 1/4 cup, finely chopped red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp, chopped fresh basil
• 1 tbsp, chopped dill
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Cook pasta shells in a large pot of salted boiling water for 8-10 minutes until al dente. Drain, rinse under cold water, and spread on a baking sheet to cool completely.
2. Step 2: In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
3. Step 3: Add cooled pasta, cherry tomatoes, cucumber, red onion, 2 tbsp fresh basil, and 1 tbsp dill to the dressing. Toss gently until all ingredients are evenly coated, then chill for at least 30 minutes before serving.