Creamy Pasta Salad with Herbed Tomatoes and Roast Turkey

This creamy pasta salad brings together tender pasta, sliced tomatoes, and roast turkey in a way that feels right for a casual supper, a make-ahead lunch, or a holiday table full of leftovers. Fresh herbs keep it bright, while a simple yogurt-mayo dressing gives the salad enough richness without weighing it down. Serve it chilled or just slightly cool for the best texture.

Recipe at a glance

• Yield: 6 servings
• Prep time: 20 minutes
• Cook time: 10 minutes
• Chill time: 30 minutes
• Total time: 1 hour

Ingredients

• 12 ounces short pasta, such as rotini, fusilli, shells, or penne
• 2 cups cooked roast turkey, cut into bite-size pieces
• 2 cups cherry tomatoes or grape tomatoes, halved, or 2 medium tomatoes, sliced
• 1 cup cucumber, diced
• 1/2 cup celery, thinly sliced
• 1/3 cup red onion, very thinly sliced
• 1/2 cup plain Greek yogurt
• 1/3 cup mayonnaise
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives, optional
• 1 teaspoon kosher salt, plus more for the pasta water
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/2 cup crumbled feta or small cubes of cheddar, optional

Instructions

1. Bring a large pot of well-salted water to a boil. Add the pasta and cook until just tender, about 1 minute past al dente at most. The pasta should still have a little bite so it does not turn soft after chilling.
2. Drain the pasta and rinse briefly under cool water to stop the cooking. Shake off excess water well, then transfer to a large mixing bowl.
3. In a smaller bowl, whisk together the Greek yogurt, mayonnaise, olive oil, lemon juice, Dijon mustard, dill, parsley, chives if using, salt, pepper, and garlic powder. The dressing should look smooth and lightly thick, with a spoonable consistency.
4. Add the turkey, tomatoes, cucumber, celery, and red onion to the pasta. Pour the dressing over the top and toss gently until everything is evenly coated.
5. If using feta or cheddar, fold it in last so it keeps its shape.
6. Cover and chill for at least 30 minutes. This gives the flavors time to settle and helps the dressing cling to the pasta. Before serving, taste and add a pinch more salt, pepper, or a squeeze of lemon if needed.

Tips, serving ideas, and easy swaps

For a lighter version, replace half the mayonnaise with extra Greek yogurt. If you want a more picnic-style pasta salad, use chopped roasted chicken instead of turkey, or leave out the meat entirely and add chickpeas for extra protein. If you like a little crunch, stir in diced bell pepper or a handful of sliced radishes.

Serve the salad with extra sliced tomatoes on the side, a simple green salad, or crusty bread. It also works well as a lunchbox main dish, especially when packed cold and kept chilled until mealtime.

Storage notes

Store the pasta salad in a covered container in the refrigerator and use it within 3 to 4 days. For food safety, refrigerate cooked turkey leftovers within 2 hours, or within 1 hour if the room is above 90°F. Creamy pasta salads also belong in the refrigerator; avoid leaving the bowl out for long stretches during serving. If the salad seems a little dry after chilling, stir in a spoonful of yogurt, mayonnaise, or a splash of lemon juice before serving.

For best texture, keep extra tomato slices separate if you plan to store leftovers for more than a day, then add them just before eating.

Sources

• Cold Food Storage Chart