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Fresh tomatoes, cucumbers, onion, and herbs tossed in a light creamy dressing with pasta make a salad that’s absolutely irresistible! Creamy Tomato Cucumber Pasta Salad is not only easy to make but it’s colorful, cool, and does double duty as a side dish or salad.
I am so excited to share this recipe! The reason is that it came about as a special request from A Southern Soul readers.
A little over a year ago I posted a recipe for Tomato Cucumber Salad. It quickly became a fan favorite. I’ve gotten so many lovely comments about that dish. Not only do folks love that salad, but they’ve also asked me to make another version of it using pasta. How could I turn down a request like that? Who doesn’t love pasta salad, right?
I’ve taken the main ingredients of that beloved recipe and added pasta, more herbs, and tossed everything in a light creamy dressing. This salad is so good! It’s ideal for any backyard party, a weeknight meal, or when you’re feeding a crowd.
What You Need To Make This Salad
- Red Onion
- Pasta (whatever you like or have on hand)
- Sour Cream
- Red Wine Vinegar
- Garlic Powder
- Fresh Dill, Basil, and Parsley
- Salt and Pepper
This salad is great to make when you are short on time. Here’s how to make this super simple recipe:
- Bring a pot of salted water to a boil and cook the pasta according to the package directions.
- While the pasta cooks, chop the tomatoes, cucumbers, onion, and herbs.
- Drain and rinse the pasta and let it cool for 3 to 5 minutes.
- As the pasta cools, whisk up the dressing in a small bowl or shake up in a mason jar.
- Pour the dressing over the veggies and pasta, toss together. That’s it!
Can This Recipe Be Made Ahead Of Time?
Sure! I like to make it a couple of hours before serving to allow all of the flavors to blend. I’ve found that the herbs really add a bright, fresh flavor after they’ve hung out in the creamy dressing. About 10 to 15 minutes before serving, take the pasta salad out of the fridge and let it sit on the counter. Then toss to mix any settled dressing and serve.
How Long Will This Dish Last In The Fridge?
This salad will last about 3 days in the fridge. Make sure to store it in an airtight container. I like to spoon it into mason jars for individual servings that are perfect for lunch.
Serve These Recipes Alongside Creamy Tomato Cucumber Pasta Salad!
- Marinated Pork Tenderloin
- Balsamic Chicken Thighs
- Smoked Pulled Pork
- Air Fryer Chicken Wings
- Meatloaf Muffins
- 8 ounces rotini pasta (or any pasta you like)
- 1 pint grape tomatoes
- 1 English cucumber
- ½ red onion
- 1 tablespoon fresh dill
- 1 tablespoon fresh parsley
- 1 tablespoon fresh basil
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- Bring a pot of salted water to a boil and add pasta. Cook pasta according to package directions.
- While pasta cooks, halve tomatoes, slice the cucumber, and onion. Chop the dill, parsley, and basil. Put all ingredients into a large bowl.
- To a small bowl or mason jar, add sour cream, mayonnaise, red wine vinegar, sugar, garlic powder, salt, and pepper. Whisk together or shake to combine.
- Drain and rinse the cooked pasta. After cooling for 5 minutes, add it to the bowl with the chopped vegetables and herbs. Pour dressing over and toss to combine. Taste and adjust seasoning. Cover and refrigerate for 1 hour before serving.
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I made this for the first time on July 4th. It was a big hit! I am making again this weekend for my family as a special request!!! Thanks so much for the wonderful and EASY recipe.
Hey there Karen!
My goodness, I am thrilled to hear that everyone enjoyed this recipe so much! If you enjoyed this one, you should check out my Cucumber Tomato Salad recipe that this pasta salad is based one, it’s even easier to make and the flavors are incredible! Thank you so much for your kind words of support and your fantastic rating, if you ever have any questions about a dish feel free to reach out, I’m always happy to help!
I made this last night and I love love it. I only used basil and dill. The dill is the best!!! I added a little more sugar but that was my taste. I’ve already shared with with my friend Sherrie.
Hey there Susen!
My goodness, thank you so much for this kind comment, I am so happy to hear you enjoyed this recipe. I always recommend for people to tweak the recipes to suit their own personal tastes, after all, you’re the one eating it! Thank you so much for sharing this recipe, I really appreciate your support!
BARBARA JO ENGELBRECHT
Didn’t want to make a large batch for just two of us, so didnt use fresh herbs, used the McCormick ones. I also used celery salt in place or regular salt. It was delicious, even with the dried herbs!!!
Wow! I am so pleased to hear y’all enjoyed this pasta salad, there really is nothing better than a good pasta salad! It’s good to know the dried herbs work well too, sometimes it’s just not worth the effort to use fresh herbs if you’re not making a big batch, and I bet that celery salt was good. Thank you so very much for your phenomenal rating and for your support! I hope you have a great rest of your day!
Terri from Virginia
Your salad was a big hit around the Easter dinner table. The flavor of the herbs and seasonings is a very tasty combination with the pasta and vegetables. This one is a keeper. Thanks for sharing!
I am just thrilled that you and your family enjoyed this salad! It’s always a hit in my house, so I am very grateful to share that with y’all! You should try the Caprese Pasta Salad next, it has the same types of fresh herbs.