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Springtime Pasta Salad

Becky Ley

"This light, colorful, and fresh pasta salad that everyone will love is great for get-togethers! Easy to reduce calories by using light mayo and light sour cream. If you make this the night before, add a little water and toss again to 'rejuvenate' before serving the next day."
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Ingredients

2 h 25 m servings 134 cals
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until cool; drain. Transfer pasta to a large bowl.
  2. Stir cucumber, black olives, red onion, mayonnaise, sour cream, dill, salt, dry mustard, and garlic salt together in a bowl; pour over the pasta and gently mix to coat evenly.
  3. Cover bowl with plastic wrap; refrigerate for 2 hours before serving.

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Reviews

Read all reviews 12
  1. 13 Ratings

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Most helpful positive review

I made this for recipe group today. I thought I had everything for this until I started to put it together. I couldn't find my dry mustard anywhere, so I used a 1/2 tsp prepared mustard, and I f...

Most helpful critical review

I omitted the black olives and added sliced carrots. Those were my only changes. This seemed like the base of a pasta salad. I would have liked more vegetables, some grape tomatoes, some he...

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I made this for recipe group today. I thought I had everything for this until I started to put it together. I couldn't find my dry mustard anywhere, so I used a 1/2 tsp prepared mustard, and I f...

I omitted the black olives and added sliced carrots. Those were my only changes. This seemed like the base of a pasta salad. I would have liked more vegetables, some grape tomatoes, some he...

I did add about 2 tablespoons of ranch seasoning mix and also added chopped cheddar cheese. Also added more mayo and milk to make it more creamy.

Made for Recipe Group. I left out the olives since I don't like them. By suppertime the salad was really dry, and I doubled the dressing to start. It was just too bland for us. I resurrected it ...

Made this pasta salad for the Buzz Recipe Group selection. While this was an easy recipe to prepare, the different ingredients just did not blend and suit our taste. It is very creamy and the ...

I just made this recipe and thought it turned out great--and I didn't even have any cucumbers. I was eager to make this salad so I just used what I had. This is a great base recipe with an inf...

Wonderful as is and will be serving again.

I found this recipe be not as flavorful as I hoped. I did doctor it up by adding a sweet pepper and peas.

Recipe Group Selection: 16, March 2013 ~ My family loves cold pasta salad, with any type of dressing. I had high hopes for this one, as we really enjoy cucumbers. I did omit the olives as we ...