Creamy Pasta Salad

Louise and I love easy pasta recipes that are simple, satisfying, and full of contrast.

Chewy pasta, crisp veggies, and a silky dressing come together with sweet (corn and bell pepper), savory (olives), and tangy (pickles) flavors in every bite.

The real star here is that same creamy dressing you’ve loved in our broccoli salad and macaroni salad.

It’s inspired by classic American flavors; think ranch, but with more oomph and creaminess. Yet it’s lightened up with less fat, fewer calories, and more protein.

It’s also perfect to pack for summer picnics, family outings, barbecues, and backyard gatherings, around Memorial Day, and 4th of July.

I love serving creamy pasta salad with black bean burgers, zucchini fritters, and avocado salad.

It’s comfort food that fits right into your healthy, feel-good summer routine.

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

• Pasta – Dry Italian pasta (Rummo, Molisana, De Cecco, Barilla) holds its shape best; try fusilli, rotini, shells, farfalle, penne, ditalini, cavatappi, or elbows. Use gluten-free pasta if needed.
• Red bell pepper – Adds crunch and sweetness; substitute yellow, orange, or green bell pepper, cherry tomatoes, or radishes.
• Cucumber – For a cool, crisp bite; optional swaps: zucchini, celery.
• Olives – For umami and saltiness; use pitted Taggiasche or Kalamata. Sub with black or green olives, sun-dried tomatoes, or artichokes.
• Canned corn – Adds sweetness and color; sub with baby corn or yellow bell pepper.
• Celery – For freshness and crunch; swap with fennel, radishes, or green apple.
• Shallot – Brings tang and mild sharpness; use red onion or green onions instead.
• Cannellini beans – Add creaminess and plant-based protein; substitute with chickpeas, black beans, other white beans, or grilled tofu/chicken.
• Pickled cucumbers (gherkins) – For a tangy crunch; add capers, jalapeños, pickled red onions, or other pickled veggies.
• Fresh or dried herbs – Dill and dried oregano are ideal; sub with parsley, chives, basil, or cilantro.
• Dressing: Mayonnaise or vegan mayo, lemon zest and juice, maple syrup or honey.

1. Cook the pasta: Boil the 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.

2. Make the dressing: In a mixing bowl, whisk together mayonnaise (or vegan mayo), Greek yogurt (or non-dairy yogurt), lemon juice, lemon zest, maple syrup (or honey), salt, and black pepper until smooth. Set aside.

3. Assemble the salad: In a large bowl, add the cooked pasta, drained cannellini beans, chopped pickled cucumber, thinly sliced shallot, canned corn, pitted olives, diced cucumber, diced red bell pepper, and finely chopped dill, parsley, or both. 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.

4. Serve or store: Serve this creamy pasta salad immediately, or cover and refrigerate for up to 3 days.

1. Without Mayonnaise: Our vegan pasta salad without mayonnaise is fresh, colorful, and crunchy—perfect for potlucks or picnics. It’s light yet satisfying, and still a total crowd-pleaser thanks to the creamy yogurt-based dressing and zesty herbs.

2. Chickpeas Instead of Beans: Chickpea pasta salad is a reader favorite on this blog. It’s hearty, protein-rich, and ready in about 20 minutes. Chickpeas add a nutty bite that pairs wonderfully with the creamy dressing and crunchy veggies.

3. Mediterranean-Inspired: Swap cannellini beans with marinated artichokes, sun-dried tomatoes, and Kalamata olives. Add extra parsley, oregano, and a touch of garlic for a bold, tangy Mediterranean twist.

4. Protein-Packed with Tofu: For a high-protein vegan option, toss in grilled tofu cubes or tempeh. They soak up the creamy dressing beautifully and turn this salad into a filling meal prep favorite.