Herbed Tricolor Pasta Salad

This tricolor pasta salad uses a yogurt-and-mayonnaise dressing loaded with fresh herbs for a creamy, tangy side dish that’s lighter than all-mayo versions. Red onion sliced thin adds a sharp bite that cuts through the richness.

The dressing comes together in a bowl before the pasta is even done cooking. Whisk plain yogurt, mayonnaise, white wine vinegar, minced parsley, sliced red onion, and your choice of fresh herbs (basil, dill, or a combination) into a smooth, herby coating.

Toss the cooled pasta with the dressing while it’s still slightly warm so it absorbs more flavor. The tricolor pasta (spinach, tomato, and plain) makes this look festive without adding extra ingredients.

This holds up well for 4 hours in the fridge, perfect for making ahead. If the pasta absorbs the dressing while sitting, loosen it with a few tablespoons of warm water before serving.

Kitchen Tips

• Rinse the pasta with cold water after cooking to stop the cooking and remove surface starch
• Use ¾ cup total of whatever fresh herbs you have on hand
• Taste and adjust the vinegar after chilling since cold dulls acidity

Variations

• Add diced cucumber, cherry tomatoes, or bell pepper for more crunch and color
• Toss in cubed salami or grilled chicken for a main-dish salad
• Use Greek yogurt for an even thicker, tangier dressing