Springtime Pasta Salad


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.

Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
2 hrs
Total Time:
2 hrs 25 mins
8 servings


  • 2 cups spiral veggie pasta

  • 1 cucumber - peeled, seeded, and chopped

  • ½ cup sliced black olives

  • ¼ cup chopped red onion

  • ½ cup mayonnaise

  • ¼ cup sour cream

  • 1 ¼ teaspoons dill weed

  • ½ teaspoon salt

  • ½ teaspoon dry mustard

  • ¼ teaspoon garlic salt


  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.

Nutrition Facts (per serving)

134 Calories
8g Fat
15g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 134
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 7mg 2%
Sodium 392mg 17%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 3g
Vitamin C 1mg 7%
Calcium 31mg 2%
Iron 1mg 5%
Potassium 62mg 1%

* 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.