Cool Food is my go-to for hot days when you want something satisfying but not heavy. It's a pasta salad that actually tastes like more than the sum of its parts—thanks to a bright, herby dressing and a crunchy veggie mix.
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The name says it all: this dish is served cold, making it perfect for meal prep, picnics, or a quick lunch. I've fine-tuned the ratios so every forkful has a balance of pasta, veggies, and creamy coating.
With a 30-minute total time and simple ingredients, this recipe is designed for busy weeknights. Plus, it stores well, so you can make it ahead and enjoy it all week.
Why You'll Love This Recipe
About the Ingredients
8 oz (225g) rotini pasta
Any short pasta works; try fusilli or penne. Use whole wheat for extra fiber.
1 cup (150g) cherry tomatoes, halved
Grape tomatoes are a good substitute. For best flavor, use ripe, in-season tomatoes.
1 cup (100g) cucumber, diced
English cucumber has fewer seeds. If using regular, scoop out seeds to avoid sogginess.
1/2 cup (75g) red bell pepper, diced
Any color works. For a spicy kick, add a finely diced jalapeño.
1/4 cup (40g) red onion, finely chopped
Soak in cold water for 10 minutes to mellow the bite if you prefer.
1/2 cup (60g) frozen peas, thawed
Fresh peas are great when in season. Thaw frozen peas quickly by rinsing in warm water.
1/2 cup (120g) plain Greek yogurt
Use full-fat for creaminess, or swap with mayo for a richer dressing.
3 tbsp (45ml) olive oil
Extra-virgin olive oil adds flavor. Avocado oil is a neutral substitute.
2 tbsp (30ml) red wine vinegar
White wine vinegar or apple cider vinegar also work. Adjust to taste.
1 tbsp (15g) Dijon mustard
Yellow mustard is a fine substitute. Adds tang and helps emulsify the dressing.
1 garlic clove, minced
Use 1/2 tsp garlic powder if you're out of fresh.
1/4 cup (10g) fresh basil, chopped
Fresh dill or parsley are great alternatives. Dried herbs: use 1 tsp.
1/2 tsp salt
Adjust to taste. Sea salt or kosher salt both work.
1/4 tsp black pepper
Freshly ground is best. Add more if you like heat.
Tips & Tricks
Don't overdress
start with 3/4 of the dressing and add more just before serving, as pasta absorbs liquid.
- Salt the pasta water generously—it flavors the pasta from the inside out.
- Rinse the cooked pasta with cold water to stop cooking and cool it quickly.
- Chill for at least 30 minutes before serving to let flavors meld.
Pro Tips
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil (212°F/100°C). Add rotini and cook according to package directions until al dente (usually 8-10 minutes). Drain and rinse under cold water to stop cooking.
2. Prep the Veggies
While pasta cooks, halve the tomatoes, dice the cucumber and bell pepper, and finely chop the red onion. Thaw the peas if using frozen.
3. Make the Dressing
In a small bowl, whisk together Greek yogurt, olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until smooth. Stir in the chopped basil.
4. Combine Pasta and Veggies
In a large bowl, toss the cooled pasta with the prepared vegetables and peas. This ensures even distribution.
5. Add the Dressing
Pour the dressing over the pasta mixture and toss until everything is evenly coated. Start with 3/4 of the dressing and add more if needed.
6. Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Serve cold, garnished with extra basil if desired.
Delicious Variations
- Add 1 cup (150g) diced cooked chicken or chickpeas for extra protein.
- Swap Greek yogurt for mayonnaise for a richer, more traditional pasta salad.
- Add crumbled feta cheese and Kalamata olives for a Mediterranean twist.
How to Store Cool Food
Refrigerator
Store in an airtight container in the fridge for up to 4 days. Stir before serving as dressing may settle.
Freezer
Not recommended—pasta becomes mushy and veggies lose crunch.
Reheating
This dish is meant to be served cold. If you prefer it at room temperature, let it sit out for 10-15 minutes before serving.
Frequently Asked Questions
Q: Can I make this pasta salad ahead of time?
Yes, you can make it up to 24 hours ahead. In fact, the flavors improve as they meld. Just reserve a little dressing to freshen it up before serving.
Q: What can I use instead of Greek yogurt?
You can use sour cream, mayonnaise, or a dairy-free yogurt alternative. Each will change the flavor and creaminess slightly, but all work well.
Q: How do I keep the pasta from getting soggy?
Rinse the cooked pasta with cold water to stop cooking and cool it quickly. Also, make sure to drain it well and toss with a little olive oil if you're not dressing immediately.
Q: Is this recipe gluten-free?
To make it gluten-free, use gluten-free pasta. The rest of the ingredients are naturally gluten-free, but check labels on mustard and yogurt to be safe.
I hope you enjoy this Cool Food as much as I do. It's a versatile dish that's perfect for any occasion. If you try it, let me know in the comments below!
Cool Food
Cool Food is a refreshing, creamy pasta salad with crisp veggies and a tangy herb dressing, ready in 30 minutes for easy meals.
🧂 Ingredients
- 8 oz (225g) rotini pasta
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (100g) cucumber, diced
- 1/2 cup (75g) red bell pepper, diced
- 1/4 cup (40g) red onion, finely chopped
- 1/2 cup (60g) frozen peas, thawed
- 1/2 cup (120g) plain Greek yogurt
- 3 tbsp (45ml) olive oil
- 2 tbsp (30ml) red wine vinegar
- 1 tbsp (15g) Dijon mustard
- 1 garlic clove, minced
- 1/4 cup (10g) fresh basil, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
📋 Instructions
- 1Cook the Pasta — Bring a large pot of salted water to a boil (212°F/100°C). Add rotini and cook according to package directions until al dente (usually 8-10 minutes). Drain and rinse under cold water to stop cooking.
- 2Prep the Veggies — While pasta cooks, halve the tomatoes, dice the cucumber and bell pepper, and finely chop the red onion. Thaw the peas if using frozen.
- 3Make the Dressing — In a small bowl, whisk together Greek yogurt, olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until smooth. Stir in the chopped basil.
- 4Combine Pasta and Veggies — In a large bowl, toss the cooled pasta with the prepared vegetables and peas. This ensures even distribution.
- 5Add the Dressing — Pour the dressing over the pasta mixture and toss until everything is evenly coated. Start with 3/4 of the dressing and add more if needed.
- 6Chill and Serve — Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Serve cold, garnished with extra basil if desired.
Liam covers personal finance and investing for beginners, with a focus on behavioral psychology and avoiding common money traps. He writes from the perspective of a self-taught enthusiast.
