Creamy Pasta Salad

Delicious aromas waft through the kitchen as you prepare this vibrant and refreshing creamy pasta salad, perfect for those warm summer days. This simple yet satisfying dish takes around 30 minutes to make and combines a medley of textures and flavors that complement each other beautifully.

This recipe is ideal for picnics, potlucks, or meal prep. With the ability to be made ahead of time, it keeps well in the fridge for up to three days, making weeknight dinners easier than ever.

Why You’ll Love This Recipe

• Creamy dressing perfectly coats every noodle and vegetable.
• High in protein from the white beans for lasting energy.
• Crunchy veggies add delightful texture and flavor.
• Easy to customize with your favorite seasonal ingredients.

What You’ll Need

Gather the following ingredients to create this delicious salad:

For the Salad

• 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, 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

For the 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

Consider using dairy-free mayo for a vegan version.

Substitutions & Swaps

• Substitute any short pasta with your favorite.
• Use canned chickpeas instead of white beans.
• Greek yogurt can be swapped for any plain yogurt.
• Fresh dill can replace dried oregano for a fresh taste.

How to Make It

Create this creamy pasta salad in just a few easy steps.

Cook the pasta

Boil 8 ounces of 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.

Make the dressing

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.

Assemble the salad

In a large bowl, add the cooked pasta, 1 can of white beans (drained), 2 cups of chopped red bell pepper, 1 heaping cup of chopped cucumber, 1 chopped shallot, 1 chopped rib of celery, ½ cup chopped pickles, 3 tablespoons of chopped dill, ½ cup of corn, and ½ cup of pitted olives. 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.

Serve or store

Serve immediately or cover and refrigerate for up to 3 days.

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: no, the texture may change.
Reheat: not necessary; serve cold.

Tips for Best Results

• Rinse pasta thoroughly to keep it firm and prevent it from clumping.
• Allow the salad to sit for a short time before serving to enhance the flavors.
• Use a zester for fresh lemon zest to brighten the dressing.
• Adjust veggies based on seasonal availability for the freshest taste.

Serving Suggestions

• Pair with grilled veggies for a complete meal.
• Serve as a refreshing side dish at BBQs and parties.
• Enjoy alongside a crisp, green salad for added freshness.

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