Veggie Pasta Salad with Creamy Yogurt Dressing
A vibrant pasta salad filled with kid-friendly vegetables and a tangy, creamy yogurt dressing that’s both refreshing and satisfying. This mediterranean-inspired kid friendly (vegetarian) ready in about 25 minutes blends (225g) rotini pasta, (150g) baby cherry tomatoes, halved, (130g) diced cucumber 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 280 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 (225g) rotini pasta
- 1 cup (150g) baby cherry tomatoes, halved
- 1 cup (130g) diced cucumber
- 1/2 cup (50g) shredded carrots
- 1/2 cup (70g) frozen peas, thawed
- 1/2 cup (120g) plain Greek yogurt
- 1/4 cup (60g) mayonnaise
- 1 tbsp lemon juice
- 1 tsp honey
- 1/2 tsp dried dill
- 1/4 tsp salt
- 1/8 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz rotini pasta and cook for 8-10 minutes until al dente. Drain the pasta, rinse under cold water for 30 seconds to cool, then drain thoroughly.
- Step 2: In a large mixing bowl, combine 1 cup halved baby cherry tomatoes, 1 cup diced cucumber, 1/2 cup shredded carrots, and 1/2 cup thawed frozen peas.
- Step 3: Add the cooled pasta to the vegetable mixture and toss gently to combine.
- Step 4: In a separate small bowl, whisk together 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise, 1 tbsp lemon juice, 1 tsp honey, 1/2 tsp dried dill, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.
- Step 5: Pour the dressing over the pasta and vegetables. Toss gently until all ingredients are evenly coated with the creamy dressing.
- Step 6: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature as a kid-friendly lunch or side dish.
Frequently asked questions
How long does Veggie 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 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 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 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 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.
