Veggie-Packed Pasta Salad with Creamy Yogurt Dressing
A colorful pasta salad bursting with kid-friendly vegetables tossed in a tangy and creamy yogurt dressing. This mediterranean-inspired salads (vegetarian) ready in about 25 minutes blends rotini pasta, medium (about 150g) cucumber, halved cherry tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 rotini pasta
- 1 medium (about 150g) cucumber
- 1 cup, halved cherry tomatoes
- 1 medium, diced sweet bell pepper
- 1 medium, shredded carrot
- 1/2 cup plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp honey
- 1 tbsp dill, fresh chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 8 oz rotini pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water to cool, then transfer to a large bowl.
- Step 2: Peel and dice 1 medium cucumber, halve 1 cup cherry tomatoes, dice 1 medium sweet bell pepper, and shred 1 medium carrot. Add all vegetables to the cooled pasta.
- Step 3: In a small bowl, whisk together 1/2 cup plain Greek yogurt, 2 tbsp mayonnaise, 1 tbsp lemon juice, 1 tsp honey, 1 tbsp chopped fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
- Step 4: Pour the dressing over the pasta and vegetables, tossing gently to coat all ingredients evenly.
- Step 5: Refrigerate the pasta salad for at least 30 minutes to allow flavors to meld before serving cold.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Veggie-Packed Pasta Salad with Creamy Yogurt Dressing take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Veggie-Packed Pasta Salad with Creamy Yogurt Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Veggie-Packed Pasta Salad with Creamy Yogurt Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Veggie-Packed Pasta Salad with Creamy Yogurt Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Veggie-Packed Pasta Salad with Creamy Yogurt Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
