Creamy Pasta Salad

This Creamy Pasta Salad is a delightful and refreshing dish, perfect for potlucks, picnics, or a light lunch. Packed with colorful vegetables and a tangy dressing, it's a crowd-pleaser that's easy to make.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Pasta Salad

8 ounces short pasta (fusilli, rotini, elbows, etc.)
1 can white beans 15-ounces, drained
2 cups red bell pepper chopped
1 heaping cup cucumber chopped
1 shallot chopped
1 rib celery chopped
0.5 cup pickles chopped
3 tablespoons dill or 1½ teaspoons dried oregano
0.5 cup corn canned
0.5 cup pitted olives

Dressing

0.5 cup vegan mayo or regular mayo
0.5 cup Greek yogurt or non-dairy yogurt
2 tablespoons lemon juice + 1 teaspoon zest
1 tablespoon maple syrup or honey
0.75 teaspoon salt or more to taste
0.125 teaspoon black pepper

Method

Boil pasta, drain and rinse.
Whisk dressing ingredients in a bowl.
Combine pasta, beans, vegetables, and dressing. Mix well.
Serve or refrigerate for up to 3 days.

Notes

Adjust the dressing to your liking by adding more lemon juice for tanginess or maple syrup for sweetness.