Tasty Cucumber and Tomato Pasta Salad

If you ask me, pasta salad is one of the best side dishes to bring to a potluck.

This cucumber and tomato version is loaded with fresh vegetables and herbs tossed in a creamy, tangy dressing. Crisp cucumbers and juicy cherry tomatoes pair with rotini pasta for plenty of texture in every bite.

The dressing is a simple mix of sour cream and mayo with a splash of red wine vinegar and Dijon mustard for tang. Fresh dill, parsley, and basil give it that garden-fresh taste.

It’s an easy dish that feeds a crowd, perfect for summer barbecues and picnics.

What Kind of Pasta Should I Use?

Rotini is my go-to for this salad because those little spirals do an amazing job catching all the creamy dressing and holding onto those bits of cucumber and tomato. That said, you can really use whatever pasta shape you have in your pantry – penne, bowtie, or even elbow macaroni will work just fine. Just stick with a short pasta shape rather than long noodles like spaghetti, since those don’t mix as well in a cold salad. Cook your pasta according to the package directions, but make sure to rinse it under cold water after draining to stop the cooking process and cool it down for the salad.

Options for Substitutions

This pasta salad is super adaptable, so feel free to make these swaps based on what you have:

• Rotini pasta: Any short pasta works great here – try penne, fusilli, farfalle, or even elbow macaroni. They all hold the dressing nicely.
• English cucumber: Regular cucumbers are fine too. Just peel them and scoop out the seeds with a spoon before chopping, since they have more water content than English cucumbers.
• Fresh herbs: If you don’t have all three fresh herbs, you can use what you have on hand or substitute with 1 teaspoon of dried herbs total. Just remember that dried herbs are stronger, so use less.
• Sour cream: Greek yogurt makes a great substitute and adds a nice tang. You can also use all mayonnaise (1/2 cup total) if that’s what you prefer.
• Mayonnaise: For a lighter version, replace half or all of the mayo with additional Greek yogurt or sour cream.
• Red wine vinegar: White wine vinegar, apple cider vinegar, or even lemon juice will give you that acidic brightness the salad needs.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pasta salad is adding the dressing to hot pasta, which causes the mayonnaise to break down and turn oily – always let your pasta cool completely or rinse it under cold water to stop the cooking process.

Undersalting is another common issue since cold foods need more seasoning than hot ones, so taste your salad after it’s been chilled and don’t be afraid to add a pinch more salt and pepper before serving.

To keep your cucumbers from making the salad watery, cut them in half lengthwise and scoop out the seeds with a spoon before chopping, and if you’re making this ahead of time, add the fresh herbs right before serving so they stay bright and flavorful instead of wilting.

What to Serve With Cucumber and Tomato Pasta Salad?

This pasta salad is perfect for summer cookouts and pairs beautifully with just about any grilled protein you can think of. I love serving it alongside grilled chicken breasts, burgers, or hot dogs at backyard barbecues since the cool, creamy pasta balances out the smoky flavors from the grill. It also works great as a side dish for pulled pork sandwiches or grilled shrimp skewers. If you’re keeping things simple, this pasta salad can honestly stand on its own as a light lunch, maybe with some garlic bread or dinner rolls on the side for a complete meal.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours, so it’s perfect for making ahead. Keep it in an airtight container in the refrigerator for up to 3 days. You might notice the pasta absorbs some of the dressing over time, so feel free to stir in a little extra mayo or sour cream before serving if it looks dry.

Make Ahead: I love making this the night before a picnic or potluck. The flavors really come together as it sits, and the vegetables stay nice and crisp. Just give it a good stir before serving and taste to see if it needs a pinch more salt or pepper.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 18-22 g
• Fat: 36-44 g
• Carbohydrates: 130-145 g

Ingredients

For the salad:

• 8 oz rotini pasta
• 1 1/4 pints cherry tomatoes (halved or quartered)
• 1 large cucumber (peeled and sliced into 1/4-inch rounds)
• 1/2 small red onion (thinly sliced)
• 2 tbsp fresh dill (chopped)
• 1 1/2 tbsp fresh parsley (chopped)
• 1 tbsp fresh basil (chopped)

For the dressing:

• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 1/2 tbsp red wine vinegar
• 1 tsp dijon mustard
• 1 tsp sugar
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp black pepper

Step 1: Prepare the Mise en Place

• 1 large cucumber
• 1 1/4 pints cherry tomatoes
• 1/2 small red onion
• 2 tbsp fresh dill
• 1 1/2 tbsp fresh parsley
• 1 tbsp fresh basil

While you fill a large pot with salted water for the pasta, prepare all your vegetables and herbs.

Peel the cucumber and slice it into 1/4-inch rounds, halve or quarter the cherry tomatoes, thinly slice the red onion, and chop the fresh dill, parsley, and basil.

Having everything prepped and ready means you can work quickly once the pasta is done cooking, ensuring the best texture and flavor in your final salad.

Step 2: Cook the Pasta

• 8 oz rotini pasta

Bring the salted water to a boil and add the rotini pasta, cooking according to package directions until al dente.

You want the pasta to have a slight firmness so it doesn’t turn mushy when mixed with the wet dressing.

Drain the pasta thoroughly but do not rinse it—the starch on the pasta helps the dressing cling to it.

Step 3: Make the Creamy Dressing

• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 1/2 tbsp red wine vinegar
• 1 tsp dijon mustard
• 1 tsp sugar
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp black pepper

In a small bowl, whisk together the sour cream, mayonnaise, red wine vinegar, Dijon mustard, sugar, garlic powder, salt, and black pepper until smooth and well combined.

I like to taste the dressing at this point and adjust the seasoning—if it needs more tang, add a touch more vinegar; if it needs more creaminess, add a bit more mayo.

The dressing should be pourable but thick enough to coat the pasta evenly.

Step 4: Cool the Pasta and Assemble the Salad

• cooked pasta from Step 2
• creamy dressing from Step 3
• prepared vegetables and herbs from Step 1

Let the hot pasta sit for about 5 minutes to cool slightly—this prevents the vegetables from wilting and allows the pasta to firm up.

Transfer the warm pasta to a large mixing bowl and immediately pour the creamy dressing from Step 3 over it, tossing gently to coat.

Add the prepared vegetables and herbs from Step 1 and mix everything together until fully combined and evenly dressed.

I find it helpful to let the salad sit for 10-15 minutes before serving so all the flavors can meld together beautifully.

Tasty Cucumber and Tomato Pasta Salad

Delicious Tasty Cucumber and Tomato Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 32 minutes mins

Servings 8 servings

Calories 975 kcal

Ingredients

  

For the salad

• 8 oz rotini pasta
• 1 1/4 pints cherry tomatoes (halved or quartered)
• 1 large cucumber (peeled and sliced into 1/4-inch rounds)
• 1/2 small red onion (thinly sliced)
• 2 tbsp fresh dill (chopped)
• 1 1/2 tbsp fresh parsley (chopped)
• 1 tbsp fresh basil (chopped)

For the dressing

• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 1/2 tbsp red wine vinegar
• 1 tsp dijon mustard
• 1 tsp sugar
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp black pepper

Instructions

 

• While you fill a large pot with salted water for the pasta, prepare all your vegetables and herbs. Peel the cucumber and slice it into 1/4-inch rounds, halve or quarter the cherry tomatoes, thinly slice the red onion, and chop the fresh dill, parsley, and basil. Having everything prepped and ready means you can work quickly once the pasta is done cooking, ensuring the best texture and flavor in your final salad.
• Bring the salted water to a boil and add the rotini pasta, cooking according to package directions until al dente. You want the pasta to have a slight firmness so it doesn't turn mushy when mixed with the wet dressing. Drain the pasta thoroughly but do not rinse it—the starch on the pasta helps the dressing cling to it.
• In a small bowl, whisk together the sour cream, mayonnaise, red wine vinegar, Dijon mustard, sugar, garlic powder, salt, and black pepper until smooth and well combined. I like to taste the dressing at this point and adjust the seasoning—if it needs more tang, add a touch more vinegar; if it needs more creaminess, add a bit more mayo. The dressing should be pourable but thick enough to coat the pasta evenly.
• Let the hot pasta sit for about 5 minutes to cool slightly—this prevents the vegetables from wilting and allows the pasta to firm up. Transfer the warm pasta to a large mixing bowl and immediately pour the creamy dressing from Step 3 over it, tossing gently to coat. Add the prepared vegetables and herbs from Step 1 and mix everything together until fully combined and evenly dressed. I find it helpful to let the salad sit for 10-15 minutes before serving so all the flavors can meld together beautifully.