Why You’ll Love this Garden-Fresh Creamy Pasta Salad
Summer gatherings deserve a show-stopping side dish that’s both vibrant and satisfying. This creamy pasta salad delivers on all fronts with its perfect balance of fresh herbs, crisp vegetables, and tender fusilli pasta.
I’m obsessed with how the herb-infused dressing coats every spiral of pasta, delivering bursts of parsley, basil, and oregano in each bite. The colorful mix of peppers, cucumber, and carrots doesn’t just look pretty—it provides a revitalizing crunch against the creamy backdrop.
Need a make-ahead option? This salad actually improves as it chills, making your hosting duties so much easier.
What Ingredients are in Garden-Fresh Creamy Pasta Salad?
This garden-fresh pasta salad brings together the perfect combination of pasta, veggies, and a herb-packed creamy dressing. The beauty of this recipe lies in its vibrant mix of colors and textures, from the spiral fusilli that catches all that creamy goodness to the rainbow of vegetables that give it that fresh summer vibe.
I love how the fresh herbs infuse the dressing with garden flavors that simply can’t be matched by dried alternatives.
For the pasta salad:
- 12 ounces fusilli pasta (about 4 cups dry)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cucumber, seeded and chopped
- 1 cup grated carrot
- 1 green onion, chopped
For the creamy herb dressing:
- 1/2 cup packed fresh parsley sprigs, finely chopped
- 1/4 cup packed fresh basil, finely chopped
- 2 tablespoons fresh oregano, finely chopped
- 1 1/2 cups milk
- 3/4 cup light mayonnaise
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup cider vinegar
When shopping for ingredients, try to choose the freshest herbs and vegetables you can find—it really makes a difference in the final flavor.
The light mayonnaise keeps things reasonably healthy without sacrificing creaminess, but you could substitute full-fat mayo if you prefer a richer dressing.
And while fusilli is ideal for capturing the dressing in its spirals, other short pasta shapes like rotini, farfalle, or penne would work nicely too. Just make sure whatever you choose has nooks and crannies to hold onto all that herby goodness.
How to Make this Garden-Fresh Creamy Pasta Salad
Making this pasta salad is a breeze, and it all starts with the dreamy herb-packed dressing. In a large bowl, combine 1½ cups milk, ¾ cup light mayonnaise, 1 tablespoon Dijon mustard, 1 minced garlic clove, ½ teaspoon salt, and ½ teaspoon pepper. Whisk these ingredients together until the mixture becomes smooth and uniform.
Now for the garden magic—add ½ cup finely chopped fresh parsley, ¼ cup finely chopped fresh basil, and 2 tablespoons finely chopped fresh oregano. All these fresh herbs create such an aromatic base that you’ll find yourself leaning in for a whiff. Finally, gradually whisk in ¼ cup cider vinegar until everything is well incorporated. Let this flavor-packed dressing stand for about 10 minutes while you prepare the rest of the salad.
Meanwhile, bring a large pot of water to a rolling boil and cook 12 ounces of fusilli according to the package directions. You want the pasta to be al dente—tender but still with a bit of bite. Once cooked, immediately drain the pasta and rinse it under cold running water until completely cool. This stops the cooking process and prevents your pasta from becoming mushy.
In a large serving bowl, combine your cooled pasta with the chopped vegetables—1 green pepper, 1 red pepper, 1 seeded and chopped cucumber, and 1 cup grated carrot. Pour the herb dressing over the pasta and veggies, then gently toss everything until well coated. The spiral shape of the fusilli is perfect for catching all those herby bits and creamy dressing in its twists.
For the finishing touch, sprinkle the salad with 1 chopped green onion, adding that mild, fresh allium pop. Now comes the hardest part—waiting! Cover the bowl and refrigerate for at least 1 hour before serving. This resting time is essential as it allows all those gorgeous flavors to mingle and develop.
The pasta will absorb some of the dressing, and the herbs will infuse everything with their aromatic oils. When you finally dig in, you’ll notice how the cold temperature brings out the invigorating quality of this salad, making it perfect for those sweltering summer days when turning on the oven feels like torture. The contrast between the cool, creamy pasta and the crisp, fresh vegetables creates a texture paradise in every forkful. For an even smoother preparation process, you could use a Kitchen Aid stand mixer to quickly combine your dressing ingredients to perfect consistency.
Garden-Fresh Creamy Pasta Salad Substitutions and Variations
While the core recipe for this garden-fresh pasta salad is already delicious, don’t feel restricted to following it exactly as written.
I’m all about creative substitutions that make a recipe truly yours.
Swap fusilli for bow ties or penne—any pasta that catches that creamy dressing works beautifully. No fresh herbs? Dried will do in a pinch (just use 1/3 the amount). For a protein boost, toss in diced grilled chicken, chickpeas, or cubed cheese.
Hate cucumbers? Leave ’em out! Got zucchini or cherry tomatoes? Throw them in.
The beauty of pasta salad is its flexibility, perfect for using whatever’s fresh in your garden.
What to Serve with Garden-Fresh Creamy Pasta Salad
When you’ve got a bowl of this vibrant, herb-infused pasta salad chilling in the fridge, pairing it with the right companions can elevate your entire meal.
I recommend serving it alongside grilled chicken or seared salmon for a protein boost. Juicy burgers or smoky hot dogs make perfect cookout companions, too.
For a vegetarian spread, add crusty sourdough bread and a platter of fresh fruit.
Watermelon wedges or strawberries provide a sweet contrast to the creamy, tangy pasta.
Want to keep it simple? A glass of crisp white wine or sparkling lemonade is all you need.
Final Thoughts
This creamy pasta salad has become my go-to recipe whenever summer rolls around. The combination of fresh herbs, crisp vegetables, and that tangy-creamy dressing creates magic in every bite.
I love how versatile it is—perfect for potlucks, barbecues, or just a revitalizing lunch on hot days.
What makes it special? The balance of textures and flavors, from the al dente pasta to the crunchy veggies.
Plus, it actually tastes better after sitting in the fridge, making it ideal for meal prep. Can you think of anything more convenient for summer entertaining?
