Step 1: Cook the pasta according to package directions until al dente. While it’s cooking, prepare an ice bath by filling a large bowl with cold water and ice.
Step 2: As soon as the pasta is cooked, drain it thoroughly and immediately transfer it to the ice bath. This stops the cooking process and ensures your pasta stays perfectly al dente and doesn’t get mushy. Let it cool completely, then drain again very well.
Step 3: While the pasta cools, prepare your vegetables. Dice the cucumber, halve the cherry tomatoes, and finely mince the red onion. Remember, uniform, bite-sized pieces are key for a balanced salad.
Step 4: In a large bowl, whisk together all the dressing ingredients: mayonnaise, apple cider vinegar, Dijon mustard, sugar, fresh dill, fresh parsley, salt, and black pepper. Whisk until completely smooth and well combined. Taste and adjust seasonings as needed.
Step 5: Add the cooled, well-drained pasta, cucumber, cherry tomatoes, and red onion to the bowl with the dressing. Gently toss everything together until the pasta and vegetables are evenly coated in the creamy dressing.
Step 6: Cover the bowl and refrigerate for at least 1 hour, or preferably 2-4 hours, to allow the flavors to meld and the salad to chill thoroughly.
Step 7: Before serving, give the pasta salad another gentle stir. If it seems a little dry, you can add a tablespoon or two of milk or extra mayonnaise to restore its creamy consistency. Serve cold and enjoy!