Tuna-Free Pasta Salad with Cucumbers
15min
10min
4
320
Chef's Note
For the best flavor, make this pasta salad a few hours ahead or even the night before. The flavors will meld together beautifully in the refrigerator. If the salad seems dry after chilling, simply stir in an extra tablespoon of mayonnaise or Greek yogurt before serving.
Tags
Ingredients
8 oz rotini pasta
1 large cucumber
1 cup cherry tomatoes
1/4 cup red onion
1/2 cup black olives
1/3 cup mayonnaise
1/4 cup plain Greek yogurt
2 tbsp lemon juice
1 tsp dried dill
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Add 8 oz of rotini pasta and cook according to package directions until al dente, about 8-10 minutes.
- 2
While the pasta cooks, dice 1 large cucumber into small bite-sized pieces.
- 3
Halve 1 cup of cherry tomatoes.
- 4
Finely dice 1/4 cup of red onion.
- 5
Drain 1/2 cup of black olives and slice if needed.
- 6
In a large bowl, combine 1/3 cup mayonnaise, 1/4 cup Greek yogurt, 2 tbsp lemon juice, 1 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until smooth.
- 7
Drain the cooked pasta and rinse under cold water until completely cooled.
- 8
Add the cooled pasta, diced cucumber, halved cherry tomatoes, diced red onion, and sliced black olives to the bowl with the dressing.
- 9
Gently toss all ingredients until evenly coated with the dressing.
- 10
Refrigerate for at least 15 minutes before serving to allow flavors to blend.
Nutrition Information (per serving)
320
9g
42g
14g
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