Name: Pasta Salad Cups
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups cooked pasta (small shapes like rotini or macaroni); 1/2 cup cherry tomatoes, halved; 1/2 cup cucumber, diced; 1/4 cup red onion, finely chopped; 1/2 cup cooked chicken or turkey, diced (optional); 1/3 cup mayonnaise; 2 tablespoons Greek yogurt; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; Salt to taste; Black pepper to taste; 1 tablespoon fresh parsley, chopped; 8–10 large lettuce leaves (romaine or butter lettuce)

Pasta Salad Cups are a fresh, creamy, and colorful appetizer that I like serving in crisp lettuce leaves. I enjoy this recipe for parties, light lunches, or simple make-ahead snacks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked pasta, small shapes like rotini or macaroni

1/2 cup cherry tomatoes, halved

1/2 cup cucumber, diced

1/4 cup red onion, finely chopped

1/2 cup cooked chicken or turkey, diced, optional

1/3 cup mayonnaise

2 tablespoons Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon lemon juice

Salt to taste

Black pepper to taste

1 tablespoon fresh parsley, chopped

8–10 large lettuce leaves, romaine or butter lettuce

Directions

I cook the pasta according to the package instructions, then I drain it and let it cool completely.

I combine the cooled pasta, cherry tomatoes, cucumber, red onion, and diced chicken or turkey if I am using it.

In a small bowl, I mix the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth.

I pour the dressing over the pasta mixture and toss gently until everything is coated.

I stir in the chopped parsley and adjust the seasoning if needed.

Then I wash and dry the lettuce leaves, keeping them whole so they can hold the pasta salad.

I spoon the pasta salad evenly into each lettuce leaf.

I serve the cups right away, or I chill them for 30 minutes when I want the flavor to develop more.

Servings and Timing

I get about 4 servings from this recipe.

Prep time: 20 minutes

Cooking time: 10 minutes

Total time: 30 minutes

Calories: about 220 kcal per serving

Variations

I like adding shredded carrots, bell peppers, corn, or peas for extra color and crunch.

I sometimes swap the chicken or turkey for tuna, shrimp, or chickpeas. For a lighter version, I use more Greek yogurt and less mayonnaise.

Storage/Reheating

I store the pasta salad and lettuce leaves separately in airtight containers in the refrigerator for up to 2 days.

And I do not reheat this recipe because I serve it cold. I fill the lettuce cups right before serving so the leaves stay crisp.

FAQs

Can I make Pasta Salad Cups ahead of time?

Yes, I make the pasta salad ahead and keep it chilled. I wait to spoon it into the lettuce cups until serving.

What pasta works best for this recipe?

I like small pasta shapes such as rotini, macaroni, shells, or bow ties because they hold the dressing well.

Can I make this recipe vegetarian?

Yes, I simply leave out the chicken or turkey. I sometimes add chickpeas or extra vegetables instead.

Can I use a different dressing?

Yes, I can use ranch, Caesar-style dressing, or a light vinaigrette if I want a different flavor.

How do I keep the lettuce cups from getting soggy?

I dry the lettuce well and fill the cups just before serving. This keeps them crisp and fresh.

Conclusion

Pasta Salad Cups are fresh, creamy, and easy to serve. I like making them when I want something simple, colorful, and party-friendly without much effort.

📖 Recipe:

Pasta Salad Cups

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Author: Sophia
Total Time: 30 minutes
Yield: 4 servings
Diet: Low Calorie

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Description

Pasta Salad Cups are a fresh, creamy, and colorful appetizer served in crisp lettuce leaves. They are perfect for parties, light lunches, or easy make-ahead snacks.

Ingredients

2 cups cooked pasta (small shapes like rotini or macaroni)
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/2 cup cooked chicken or turkey, diced (optional)
1/3 cup mayonnaise
2 tablespoons Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Salt to taste
Black pepper to taste
1 tablespoon fresh parsley, chopped
8–10 large lettuce leaves (romaine or butter lettuce)

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Instructions

Cook the pasta according to package instructions, then drain and let it cool completely.
In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, and diced chicken or turkey if using.
In a separate small bowl, mix the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth.
Pour the dressing over the pasta mixture and toss gently until evenly coated.
Stir in the chopped parsley and adjust seasoning if needed.
Wash and dry the lettuce leaves, keeping them whole to form cups.
Spoon the pasta salad evenly into each lettuce leaf.
Serve immediately or chill for 30 minutes to enhance flavor.