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You are here: Home / Recipes / Summer Pasta Salad with Herb Dressing

August 23, 2019

Summer Pasta Salad with Herb Dressing

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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!

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. Shout out to Plenty’s Della for the idea to blend sour cream + mayo. It’s a winner!


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!


The Recipe

Print Pin

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!
Course Pasta, Salad, Side Dish
Cuisine American
Keyword pasta salad, summer
Prep Time 10 minutes

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

  • Cook pasta according to package. With 3 minutes remaining, add beans and corn. Drain.
  • When cool, toss pasta with bell pepper and feta.
  • To make dressing, add lemon zest through pepper in a blender and blend.
  • Pour dressing over salad and toss to combine. Garnish with additional fresh herbs.

More Summery Salads

  • Dill Pickle Pasta Salad
  • Feta Millet Salad
  • Taco Pasta Salad
  • Strawberry Basil Pasta Salad
  • Greek Millet Salad
  • Radicchio + Wheatberry Salad
  • Every Herb Salmon Salad
  • Spiced Millet Salad

More posts from Kath:

Filed Under: Recipes, Salad Recipes

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Comments

  1. Charmaine Ng | Architecture & Lifestyle Blog says

    August 23, 2019 at 7:38 am

    Pasta salad is my favourite – I don’t care what anyone else says! Thanks for the recipe. 🙂

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

    Reply
  2. Polly says

    August 23, 2019 at 9:16 am

    Awesome! I love sour cream and mayo based dressings. Do you think I could sub Greek yogurt for the sour cream?

    Also, I do happen to have some eggplant on hand, that I wasn’t sure what to do with. How do you recommend preparing it for this dish?

    Reply
    • KathEats says

      August 23, 2019 at 9:40 am

      Yes you could absolutely sub in Greek yogurt. I made it a second time and did just that.

      I would roast the eggplant and then toss it in!

      Reply
  3. Lorili says

    August 23, 2019 at 9:21 am

    It would be great if your posts would be Pinnable.. Like a button on a pic..
    Thanks,

    Lorili Design

    Reply
  4. Jolene (www.everydayfoodie.ca) says

    August 23, 2019 at 3:32 pm

    You had me at “cilantro”.

    Reply

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    hi! Im Kath.

    I'm a Registered Dietitian, healthy eater, and mom of two from Charlottesville, Virginia. Here you’ll find a healthy mix of real-life meals made from whole ingredients balanced with the pleasures of life, including buttercream frosting and good wine. Plus a sprinkle of nutrition, home life, beauty, parenting, and travel.
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