This creamy herb pasta salad comes together in 20 minutes with a sour cream and mayo dressing, fresh cilantro, lemon zest, and whatever summer veggies you have on hand. Perfect for potlucks and picnics. This salad was made in my old (old!) kitchen, but deserved a refresh!
Summer Pasta Salad with Herb Dressing
This Summer Pasta Salad with Herb Dressing is one of those great recipes where you can mix and match whatever you have in your fridge – or garden! Sub in 2.5 cups of your own summer veggies and use the combination of fresh and dried herbs you have in your pantry. You can’t go wrong! Cilantro, parsley, or dill. Tomatoes, zucchini, peppers, cucumbers, corn, eggplant. Top it with a delicious protein or eat it alone as a lunch or side dish. Great for potlucks and picnics too!
This is my go-to recipe when summer produce is coming in fast and I need something that feeds a crowd — or just keeps well in the fridge for easy lunches all week. The creamy herb dressing is what sets it apart from a basic cold pasta salad. It clings to every piece of pasta and gets better as it sits, making this one of the best make-ahead pasta salads for summer entertaining.
Why You’ll Love This Recipe!
- Ready in under 20 minutes
- Works with any summer vegetables
- Creamy herb dressing with no cooking required
- Travels well — great for potlucks and picnics
- Easily made with Greek yogurt instead of sour cream
How To Make The Herb Dressing
I used fresh cilantro plus dried dill and parsley for a blend of green flavor. The dressing is made with sour cream, mayo, and lemon juice for a creamy style that sticks to your pasta and soaks in over time.
Also, lemon zest for LIFE!
Lightly Cook Veggies with Pasta
Whenever I’m making a pasta dish that includes veggies that need a little softening, I add them in the last few minutes. One pot, multitasking!
Drain The Pasta + Veggies
Toss in Dressing
Make It a Meal: Protein Add-Ins
This pasta salad works great as a side dish, but add a protein and it becomes a full lunch or light dinner. Some of my favorites:
- Grilled chicken: slice and toss right in
- Chickpeas: canned, drained, no cooking required
- White beans: creamy and filling, great with the herb dressing
- Grilled or canned salmon: I love Fishwife! Pairs beautifully with the dill and lemon
- Hard-boiled eggs: chop and fold in just before serving
- Shrimp: grilled or poached, add cold
The Recipe
Herby Summer Pasta Salad
This is one of those great recipes where you can mix and match whatever you have in your fridge – or garden! Sub in 2.5 cups of your own summer veggies and use the combination of fresh and dried herbs you have in your pantry. You can’t go wrong!
Ingredients
- 2 cups whole wheat rotini
- 1 cup chopped fresh green beans
- 1 cup frozen (or fresfire roasted corn
- 1/2 bell pepper chopped
- 1/4 cup crumbed feta cheese
For Dressing
- 1 lemon zested and juiced
- 1/4 cup sour cream
- 1/4 cup mayo
- 1 small handful fresh cilantro
- 1 pinch dried dill
- 1 pinch dried parsley
- 1 pinch garlic powder
- 1 pinch salt
- 1 pinch ground pepper
Instructions
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Cook pasta according to package. With 3 minutes remaining, add beans and corn. Drain.
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When cool, toss pasta with bell pepper and feta.
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To make dressing, add lemon zest through pepper in a blender and blend.
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Pour dressing over salad and toss to combine. Garnish with additional fresh herbs.
Storage & Make-Ahead Tips
This salad is genuinely better the next day. The dressing soaks into the pasta overnight and the flavors come together in the best way. Make it up to 24 hours ahead and store covered in the fridge.
It keeps well for up to 4 days. If it looks a little dry after sitting, add a squeeze of fresh lemon juice and toss – that’s usually all it needs to wake it back up.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes — and I actually recommend it. Make it the night before and let the dressing soak in. It’s noticeably better after a few hours in the fridge.
What vegetables work best in summer pasta salad?
Anything goes, really. Green beans, corn, zucchini, cherry tomatoes, cucumber, bell pepper, and roasted eggplant all work well. Aim for about 2.5 cups total of whatever you have on hand.
Can I substitute Greek yogurt for the sour cream?
Yes! The reason I used sour cream was because it’s what I had in my fridge, but I’ve made it both ways and it’s delicious either way. Greek yogurt gives it a slightly tangier flavor and a little more protein.
How long does pasta salad keep in the fridge?
Up to 4 days in an airtight container. Give it a toss before serving and add a splash of lemon juice if it needs brightening.
Can I use a different pasta shape?
Rotini is my favorite because the spirals hold the dressing so well, but penne, farfalle, bowtie, or fusilli all work great too.
Is this pasta salad served cold or at room temperature?
Either! It’s delicious straight from the fridge or after sitting out for 20–30 minutes. It travels well, which makes it perfect for potlucks and picnics.
Can you make it gluten-free?
It’s easy to swap in your favorite gluten-free pasta, or you could use another grain, like quinoa. The dressing is naturally gluten-free.
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