Description
Creamy pasta salad is an easy recipe ready in 20 minutes and with a heavenly Greek yogurt-mayo dressing and fresh vegetables.
Ingredients
Scale
- 8 ounces short pasta (fusilli, rotini, elbows, etc.)
- 1 can (15-ounces) white beans, drained
- 2 cups red bell pepper, chopped
- 1 heaping cup cucumber, chopped
- 1 shallot, chopped
- 1 rib celery, chopped
- ½ cup pickles, chopped
- 3 tablespoons dill (or 1½ teaspoons dried oregano)
- ½ cup corn, canned
- ½ cup pitted olives
- ½ cup vegan mayo (or regular mayo)
- ½ cup Greek yogurt (or non-dairy yogurt)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon maple syrup (or honey)
- ¾ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Step: Boil 8 ounces short pasta in a large pot of salted water according to the package instructions. Drain and rinse under cold water for 15 seconds to stop the cooking and keep it firm.
- Step: In a mixing bowl, whisk together ½ cup vegan mayo, ½ cup Greek yogurt, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 tablespoon maple syrup, ¾ teaspoon salt, and ⅛ teaspoon black pepper. Set aside.
- Step: In a large bowl, add the cooked pasta, 1 can (15-ounces) white beans (drained), 2 cups red bell pepper, 1 heaping cup cucumber, 1 shallot, 1 rib celery, ½ cup pickles, 3 tablespoons dill (all chopped), ½ cup corn, and ½ cup pitted olives.
- Step: Pour in the dressing and mix well until everything is coated. Taste and adjust the seasoning with more mayo, salt, or lemon juice if needed.
- Step: Serve immediately or cover and refrigerate for up to 3 days.
Notes
Substitutions: Use gluten-free pasta for a gluten-free version. Replace red bell pepper with yellow, orange, or green pepper. Use chickpeas or black beans instead of white beans. For a mayo-free version, use a mix of plain yogurt, olive oil, lemon juice, and mustard.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Side dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 397 kcal
- Sugar: 8 g
- Sodium: 693 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 1 mg
Keywords: pasta salad, creamy dressing, vegetable salad, summer recipe, vegetarian, healthy side dish