There are pasta salads, and then there are pasta salads. This isn’t your sad, mayonnaise-heavy deli counter version. This recipe is bright, herby, and incredibly satisfying. The star of the show here is a light, tangy creamy dressing loaded with fresh dill, which perfectly coats the shell pasta (conchiglie) to catch every bit of flavor.
Paired with the sweetness of spring peas, the juicy pop of cherry tomatoes, and a hint of red onion for crunch, this dish is the definition of a crowd-pleaser. It’s the side dish that disappears first at a BBQ and makes a perfect make-ahead lunch for the week.
Why you’ll love this recipe:
· Texture heaven: You get soft pasta, tender peas, juicy tomatoes, and crisp red onion in every bite.
· Herb-forward: The dill isn’t just a garnish; it’s the main flavor profile, giving it a garden-fresh taste.
· Make-ahead friendly: This dressing actually melds better after a few hours in the fridge.
The Recipe: Creamy Dill & Pea Pasta Salad
Prep time: 15 minutes | Cook time: 12 minutes | Total time: 27 minutes (plus chilling)
Servings: 8–10 as a side
Ingredients
For the Salad:
· 1 lb (450g) medium shell pasta (Conchiglie – as seen in the photo, they hold the dressing perfectly)
· 1 cup frozen green peas (no need to thaw)
· 1 pint (about 2 cups) cherry or grape tomatoes, halved
· ½ cup red onion, finely diced (soak in cold water for 5 mins to mellow the bite, then drain)
· ½ cup fresh dill, finely chopped (plus extra for garnish)
· ¼ cup fresh parsley, finely chopped
For the Creamy Dill Dressing:
· 1 cup plain Greek yogurt (or sour cream/mayo mix—see notes)
· ¼ cup mayonnaise (for richness)
· 2 tablespoons fresh lemon juice (about 1 lemon)
· 1 tablespoon Dijon mustard
· 1 teaspoon garlic powder (or 1 clove minced fresh garlic)
· ½ teaspoon salt (or to taste)
· ¼ teaspoon freshly cracked black pepper
· 2 tablespoons extra virgin olive oil (to thin the dressing)
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the shell pasta according to package directions until al dente (firm to the bite). - Add the Peas (Pro-Tip):
During the last 1 minute of the pasta cooking time, drop the frozen green peas straight into the boiling water with the pasta. They will cook quickly, turn bright green, and save you a pot! - Drain & Cool:
Drain the pasta and peas in a colander. Immediately rinse with cold water to stop the cooking process. Let it drain very well (shake it a few times). If the pasta is still wet, it will water down your dressing. - Make the Dressing:
While the pasta cools, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the dressing is smooth and creamy. Stir in half of your chopped fresh dill. - Assemble:
In a large mixing bowl, combine the drained pasta/peas, halved cherry tomatoes, and diced red onion. Pour the dressing over the top. - Mix & Chill:
Toss everything together thoroughly until all the shells are coated in the creamy sauce. Fold in the remaining fresh dill and parsley. - Serve:
Transfer to a serving platter (like the beautiful one in the photo). Garnish with extra fresh dill and a sprinkle of black pepper. For the best flavor, cover and chill in the refrigerator for at least 1 hour before serving.
Chef’s Tips for Perfect Pasta Salad
· The Greek Yogurt Swap: I used Greek yogurt in this recipe to keep it light and tangy. If you prefer a classic, richer flavor, substitute the 1 cup of yogurt for ½ cup sour cream + ½ cup extra mayo.
· Don’t skip the lemon: The acid is crucial! It balances the heavy creaminess and makes the dill pop.
· Extra crunch: If you want a bit of crunch on top, add a handful of toasted pine nuts or slivered almonds just before serving.
· Make it a meal: Want to turn this into a full dinner? Toss in some shredded rotisserie chicken or canned tuna.
Enjoy your beautiful, vibrant pasta salad!