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Orecchiette vegetable pasta salad recipe with cucumbers, tomatoes and creamy dill dressing with tomatoes and dill on the side for garnish.

Garden Vegetable Pasta Salad

Erin Indahl-Fink
You'll never believe this pasta salad is light and healthy! This healthy vegetable pasta salad with cucumbers and tomatoes is made with a creamy Greek yogurt dill dressing keeping it light and easy.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Salad and Sides
Cuisine American
Servings 8
Calories 140 kcal

Equipment

  • Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
  • Cutting Boards This 3-Pack of non-slip cutting boards are a fantastic tool for every home cook.
  • Mini Whisk Fantastic for small batch recipes, this mini whisk is ideal for dressings, sauces and marinades.

Ingredients
  

  • 1 (12 oz. pkg.) orecchiette pasta or other shell-shaped pasta
  • 1 teaspoon salt
  • 1 cup cucumber sliced
  • 1 cup yellow bell pepper diced
  • 1/2 cup green bell pepper diced
  • 1 cup cherry tomatoes halved or quartered
  • 2 green onions chopped

Yogurt Dill Dressing:

  • 1 cup plain Greek yogurt
  • 1/4 cup light sour cream
  • 3 Tablespoons distilled white vinegar
  • 2 Tablespoon fresh dill chopped, plus more for garnish
  • 1/2 teaspoons garlic salt
  • 1/4 teaspoon ground pepper

Instructions
 

  • Fill a medium sauce pan with water, and 1 tsp salt and bring to a boil. Cook pasta to al dente, according to package directions, or about 2 minutes less than directed. Drain and rinse with cold water to stop the cooking process. Add a few ice cubes to cool the pasta. Let pasta cool.
  • In a large mixing bowl, chop and add the cucumber, peppers, tomatoes and onions. Toss together and add the cooled pasta.

For the dressing:

  • In medium bowl, whisk together the yogurt, sour cream, vinegar, garlic salt and pepper. Whisk until smooth. Stir in the chopped dill. Pour over the vegetables and pasta, and stir until everything is evenly coated.
  • Chill the salad until ready to serve. Garnish with a few extra sprigs of fresh dill before serving.

Notes

Storage: Store any leftovers in an airtight container. Will keep for up to 4 days refrigerated. 

Nutrition

Serving: 1gCalories: 140kcalCarbohydrates: 4gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.001gCholesterol: 4mgSodium: 455mgPotassium: 180mgFiber: 1gSugar: 2gVitamin A: 237IUVitamin C: 47mgCalcium: 49mgIron: 0.4mg
Keyword vegetable pasta salad recipe, pasta salad with tomatoes and cucumbers, orecchiette pasta salad
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