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Creamy Pasta Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 450
A delicious and creamy pasta salad perfect for picnics and gatherings, packed with fresh vegetables and a flavorful dressing.

Ingredients

Pasta

  • 8 ounces short pasta (fusilli, rotini, elbows, etc.)
  • 1 can (15-ounces) white beans

Vegetables

  • 2 cups red bell pepper (chopped)
  • 1 heaping cup cucumber (chopped)
  • 1 rib celery (chopped)
  • ½ cup pickles (chopped)

Herbs and Corn

  • 3 tablespoons dill (or 1½ teaspoons dried oregano)
  • ½ cup canned corn
  • ½ cup pitted olives

Dressing

  • ½ cup vegan mayo (or regular mayo)
  • ½ cup Greek yogurt (or non-dairy yogurt)
  • 2 tablespoons lemon juice (+ 1 teaspoon zest)
  • 1 tablespoon maple syrup (or honey)
  • ¾ teaspoon salt (or more to taste)
  • ⅛ teaspoon black pepper

Instructions 

  • Cook the pasta: Boil 8 ounces of pasta in salted water, drain, then rinse with cold water for 15 seconds.
  • Make the dressing: Whisk together mayo, yogurt, lemon juice, lemon zest, maple syrup, salt, and pepper.
  • Assemble the salad: Mix cooked pasta, beans, vegetables, herbs, corn, and olives. Pour dressing and toss to coat.
  • Serve immediately or refrigerate for up to 3 days.

Notes

Adjust seasoning to taste before serving.
Calories: 450kcal
Cost: $15
Course: Salad
Keyword: pasta