Description
Creamy pasta salad is a refreshing, easy-to-make summer dish packed with tender pasta, crisp vegetables, herbs, and a tangy creamy dressing—perfect for picnics, potlucks, and quick family meals.
Ingredients
- 2 cups pasta (fusilli, penne, or bowtie)
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, chopped
- 1/4 cup fresh basil, chopped (or parsley or dill)
- 1/2 cup shredded mozzarella or crumbled feta
- 1 cup cooked chicken (optional) or chickpeas for vegetarian option
- Salt and pepper to taste
- 1 squeeze fresh lemon juice
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and rinse under cold water to stop the cooking process.
2. While the pasta cooks, wash and chop the cherry tomatoes, cucumber, bell pepper, and herbs.
3. In a bowl, mix the mayonnaise and Greek yogurt until smooth. Add lemon juice, salt, and pepper and stir to combine.
4. In a large mixing bowl, combine the cooled pasta, chopped vegetables, and dressing. Gently fold in the cheese, herbs, and optional chicken or chickpeas.
5. Cover and chill the salad in the refrigerator for at least 30 minutes. Stir before serving and adjust seasoning if needed.
Notes
Rinsing pasta with cold water keeps the salad light and prevents overcooking.
You can customize the salad by adding olives, spinach, corn, or avocado.
For extra flavor, let the salad chill longer so the dressing fully coats the ingredients.
Chickpeas make an excellent vegetarian protein alternative to chicken.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 25mg