Creamy pasta salad is a gorgeous, easy recipe that can be made in 20 minutes. It has a heavenly yogurt-mayo dressing and a mix of fresh and canned vegetables.
Expect a beautiful variety of textures, colors, and flavors, from chewy pasta to crunchy bell pepper and savory olives; all hugged by our cozy signature dressing.
Make this creamy pasta salad for a leisurely lunch, meal prep, potlucks, summer gatherings, and barbecues.
Table of Contents
Dietary Note: this recipe is suitable for a vegetarian diet. For vegans, use vegan may and non-dairy yogurt. For gluten-free, use gluten-free pasta.
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What’s a creamy pasta salad?
You’ll love this creamy pasta salad recipe because it gracefully combines creamy (dressing), chewy (pasta), and crisp texture (veggies) with sweet (corn and bell pepper), savory (olives), zesty (lemon), and tangy flavors, (pickles and onions).
The star here is, without a doubt, the dressing you loved in our broccoli salad, macaroni salad, and broccoli cauliflower salads.
It’s an all-American-inspired mix of flavors, similar to a ranch dressing but with more punch and creaminess.
All while drastically reducing fats and calories and boosting protein.
It’s the perfect intersection of luscious creaminess and healthy eating.
Ingredients for creamy pasta salad
Pasta
Dry Italian pasta is best for making pasta salad because it stays al dente. Our favorite brands (not sponsored) are Rummo and Molisana. De Cecco and Barilla are also fine.
You can use most short pasta types. Some shapes that work well are fusilli, rotini, conchiglie, farfalle, penne, ditalini, cavatappi (corkscrew), and elbows.
In general, noodles with holes and crevices that help the mayo stick to it will work.
I would avoid larger or longer shapes like rigatoni, spaghetti, linguine, paccheri, tagliatelle, etc. Also, avoid fresh pasta because it won’t keep al dente.
Use gluten-free pasta to make the recipe gluten-free.
Vegetables
Red bell pepper: for crunch and sweetness, substitute yellow, orange, or green bell pepper, cherry tomatoes, or radishes.
Cucumber: for crunch and cool.
Olives: for umami. Use pitted olives, taggiasche or kalamata olives are tastiest. Substitute black olives, green olives, sun-dried tomatoes in oil, or marinated artichoke hearts.
Canned corn: for sweetness. Substitute baby corn or yellow bell pepper.
Celery: for freshness and crunch. Substitute fennel, radishes, or green apples.
Shallot: for tang and sharpness. Substitute red onion or green onions.
Cannellini beans: for creaminess and protein. Substitute chickpeas, black beans, other white beans, or grilled chicken.
You can use canned or dried beans. Here’s a guide on how to cook dried white beans.
Pickles
We like to add pickled cucumbers or gherkins, but you can also add pickled vegetables, like pickled capers, jalapeños, or quick-pickled red onions.
Adding something pickled helps cut through the creamy dressing, making this creamy pasta salad recipe stand out.
Fresh herbs
Fresh dill or parsley.
Dill is exceptional here because it’s lovely with mayo and pickles. The fresh parsley adds a wonderful herby taste.
Substitute chives, basil, or fresh coriander (cilantro).
Creamy Dressing
Mayonnaise: we use our vegan mayo. It’s thick, creamy, and tasty, thanks to the Dijon mustard and olive oil. You can substitute any other mayo for vegan mayo.
Lemon juice: for freshness, tang, and acidity. It’s a must in this recipe, and it is best if freshly squeezed. Substitute apple cider vinegar for lemon juice.
Lemon zest: It adds a beautiful citrusy and zesty flavor, making this creamy pasta salad somewhat refined and aromatic. You can keep it out if you don’t like it.
Salt and black pepper: sea salt or kosher salt are best.
Maple syrup: substitute honey.
How to make creamy pasta salad
1. Boil the pasta
Cook the pasta in a large pot of salted boiling water as per package instructions.
Then drain it and rinse it under cold water for 15 seconds so it doesn’t overcook and keeps al dente.
Tip: you don’t have to cool the pasta completely; it’s actually better if it’s still a little warm as you add the dressing and the other ingredients. While the pasta cooks, you can prepare the veggies.
2. Make the dressing
In a mixing bowl, add mayonnaise or vegan mayo, Greek yogurt or non-dairy yogurt, lemon juice, lemon zest, maple syrup or honey, salt, and black pepper.
Whisk well until combined. Set aside.
3. Chop veggies and mix salad
To a large mixing bowl, add the cooked pasta, drained and rinsed cannellini beans, chopped pickled cucumber, thinly sliced shallot, canned corn, pitted olives, diced cucumber, diced red pepper, finely chopped dill, parsley, or both.
Tip: the vegetables should be cut into small bite-size pieces. Avoid large chunks.
Pour over the dressing and mix until combined.
Taste and adjust for mayo, salt, and lemon juice based on your preference.
Serve immediately or store in the fridge covered with plastic wrap or in an airtight container.
We usually serve half of it and keep the other half for the coming days.
Variations
No-Mayo Pasta Salad
Are you looking for a mayonnaise-free pasta salad alternative?
Then, we have the recipe for you. Our pasta salad without mayonnaise is fresh, colorful, tasty, crunchy, and a delicious crowd-pleaser.
Check out our no-mayo pasta salad recipe.
Chickpea Pasta Salad
Chickpeas and pasta are a delicious and nutritious combination. Try pairing them in a tasty pasta salad with avocado, cherry tomatoes, and a yummy lemon-mustard dressing.
Check out our chickpea pasta salad recipe.
Eggplant Pasta Salad
Eggplant pasta salad is an easy and delicious recipe made with roasted or air-fried eggplant, chickpeas, and other crunchy seasonal vegetables.
It’s perfect as a make-ahead meal for potlucks and picnics.
Check out our eggplant pasta salad recipe.
Serving suggestions
We serve this primarily as a main dish for lunch and have leftovers for dinner as a side dish.
We also like taking it with us for picnics, excursions, barbecues, and summer gatherings.
Often, we add more protein by serving this creamy pasta salad with:
Tips
Season the pasta water.
As with any pasta recipe, particularly with this one, adding salt to your pasta water is essential to ensure the final dish has a full flavor.
How much salt do you ask? Here’s a quick summary:
| Pasta | Water | Salt |
|---|---|---|
| 8 ounces or 230 grams | 2 quarts or 8 cups or 2 liters | 1 tablespoon or 15 grams |
| 12 ounces or 340 grams | 3 quarts or 12 cups or 3 liters | 1.5 tablespoons or 21 grams |
| 1 pound or 450 grams | 1 gallon or 16 cups or 4 liters | 2 tablespoons or 30 grams |
Avoid overcooking or undercooking the pasta.
We always recommend undercooking the pasta when making warm pasta recipes.
However, for cold pasta salads, you should cook the pasta as per the package instructions. Avoid undercooking and overcooking. Why?
The pasta gets stiffer, harder, and chewier as it cools under running cold water, so there’s no need to cook it al dente.
Taste and adjust for salt
Cold pasta dishes require more salt than warm ones. You must taste and adjust before serving.
For example, you might need to add more mayonnaise, salt, black pepper, pickles, or lemon juice.
Rinse, but not for too long.
Rinsing the pasta under cold running water after draining is essential to prevent the pasta from overcooking.
However, rinse only for 15 seconds to remove excess heat. You don’t want to cool down the pasta completely; it should still be slightly warm.
Storage
Make ahead: This creamy pasta salad is an excellent recipe for meal prep or to bring to potlucks and picnics.
However, we would not recommend making it more than 36 hours ahead of time because the veggies release water, making your pasta salad soggy.
Refrigerator: Leftovers can be kept in an airtight container in the fridge for up to 3 days. For the best flavor, take them out of the refrigerator 30 minutes before serving.
Freezer: this recipe is not suitable for freezing.
Similar recipes
For more gorgeous salad recipes, check out the compilation post that Louise made with our 45 best salad recipes.
Creamy Pasta Salad
Ingredients
FOR THE PASTA SALAD
- 9 ounces pasta fusilli, rotini, elbows, etc.
- 1 can (15-ounces) white beans or 1½ cups cooked white beans / or ½ cup dried white beans. We use cannellini beans.
- 2 cups red bell pepper diced
- 1 heaping cup cucumber diced
- ½ cup corn canned
- ½ cup pitted olives we use Taggiasche or Kalamata olives
- 1 shallot chopped
- 1 rib celery chopped
- ½ cup pickles chopped
- 3 tablespoons dill or chives or parsley, finely chopped
FOR THE DRESSING
- ½ cup vegan mayo or regular mayo
- ½ cup fat-free Greek yogurt or non-dairy yogurt
- 2 tablespoons lemon juice or apple cider vinegar + 1 teaspoon lemon zest optional
- 1 tablespoon maple syrup or honey
- ¾ teaspoon salt or more to taste
- ⅛ teaspoon black pepper
Instructions
- PASTA: Cook 9 ounces pasta in a large pot of salted boiling water as per package instructions.Drain it and rinse it under cold water for 15 seconds so it doesn't overcook. While the pasta cooks, prep dressing and veggies.
- DRESSING: To a small bowl, add ½ cup vegan mayo, ½ cup fat-free Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon maple syrup, ¾ teaspoon salt, and ⅛ teaspoon black pepper. Optionally, add a teaspoon of grated lemon zest.Whisk until combined.
- SALAD: To a large bowl, add the cooked pasta, 1 can (15-ounces) white beans (drained and rinsed), 2 cups red bell pepper (diced), 1 heaping cup cucumber (diced), ½ cup corn, ½ cup pitted olives, 1 shallot (finely chopped), 1 rib celery (chopped), ½ cup pickles (chopped), 3 tablespoons dill (finely chopped).
- MIX: Toss well, taste and adjust for mayo, salt, and lemon juice based on your preference.Serve immediately or store in the fridge covered with plastic wrap or in an airtight container.
Notes
Nutrition
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This was SO GOOD! Even my meat eaters loved it!
Hi,
I am making this for the first time. What type of pickles do you use? Dill pickle spears, gherkins? There are so many types of pickles….
Hi Geri,
we used gherkins here.
We also tried dill pickles.
They both worked wonderfully.
I hope this helps,
Have a wonderful day.
Nico
I was a little leery about the pickles and olives. I went ahead and tried it anyway. I love this salad! I added some tomatoes but followed it other than that. I’m taking it to a cookout tomorrow and hope there are leftovers for me.
Fantastic, Sharon – I’m very happy you gave it a try 🎊
Fingers crossed for the leftovers, although I do hope that your friends will enjoy it too 🤗❤️
All the best, Louise
I made this on Thanksgiving, and my family loved it!
Hi, Recipe looks great. Do you know if this would work with other types of pasta such as spelt pasta? Any if so, any adjustments needed? Thank you.
Hi Rose,
Yes you can definitely use spelt pasta (or wholewheat pasta).
We highly recommend short pasta (fusili, penne, or bowtie-shaped), it suits the veggies and dressing better than long pasta.
No adjustments needed, as long as you make sure to cook the pasta al dente as specified in the instructions 🙂
Let us know what you think, if you give it a try.
Kindest, Louise
This is the best pasta salad I’ve ever made, my husband absolutely loved it and talked about it for days after!!!
Fantastic, Poppy! I’m so delighted to hear that 🤗
I used red lentil pasta and it worked really well.
I was searching for a vegan pasta salad and stumbled upon your YouTube shorts. I immediately had to make it. It’s such a refreshing, veggie packed and crunchy salad. I tried out your vegan Mayo recipe, too. A match made in heaven.
I’m going to pack it for my lunch at work tomorrow and I am sure it will be the star of the show at the next summer party with my friends!
Thank you so much for making those great recipes and keep up the good work!
Hi Hanna,
Oh, I’m very happy you liked the pasta salad and the mayo too. It sounds just perfect as a lunchbox meal and for summer parties!
Thank you very much for your kind words, and for taking the time to leave a comment.
Kindest,
Louise