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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 packed with fresh vegetables and a tangy dressing, perfect for picnics or quick meals.

Ingredients

Pasta

  • 8 ounces short pasta (fusilli, rotini, elbows, etc.)
  • 1 can 15-ounce white beans (drained)
  • 2 cups red bell pepper, chopped
  • 1 heaping cup cucumber, chopped
  • 1 shallot shallot, chopped
  • 1 rib celery, chopped
  • ½ cup pickles, chopped
  • 3 tablespoons dill or 1½ teaspoons dried oregano
  • ½ cup canned corn
  • 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 or more to taste
  • ⅛ teaspoon black pepper

Instructions 

  • Cook the pasta in salted boiling water according to package instructions, then rinse under cold water for 15 seconds.
  • Whisk together mayo, yogurt, lemon juice, lemon zest, maple syrup, salt, and black pepper to make the dressing.
  • Combine cooked pasta, drained white beans, vegetables, pickles, herbs, corn, and olives in a large bowl. Pour dressing over and toss to coat.
  • Taste and adjust seasoning if needed. Serve immediately or refrigerate up to 3 days.

Notes

For best flavor, let the salad chill for at least 30 minutes before serving.
Calories: 450kcal
Cost: $15
Course: Salad
Keyword: Pasta