Creamy Pasta Salad
Servings: 6 people
- 8 ounces (230 grams) short pasta fusilli, rotini, elbows, etc.
- 1 can (15-ounces) (230 grams) white beans or 1½ cups cooked white beans / or ½ cup dried white beans. We used cannellini beans.
- 2 cups (300 grams) red bell pepper chopped
- 1 heaping cup (150 grams) cucumber chopped
- 1 shallot chopped
- 1 rib celery chopped
- ½ cup (60 grams) pickles chopped
- 3 tablespoons dill or 1½ teaspoons dried oregano
- ½ cup (100 grams) corn canned
- ½ cup (70 grams) pitted olives
For the Dressing
- ½ cup (120 grams) vegan mayo or regular mayo
- ½ cup (120 grams) Greek yogurt or non-dairy yogurt
- 2 tablespoons (30 grams) lemon juice + 1 teaspoon zest
- 1 tablespoon (15 grams) maple syrup or honey
- ¾ teaspoon salt or more to taste
- ⅛ teaspoon black pepper
- Cook the pasta: Boil 8 ounces 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 (15-ounces) white beans (drained), 2 cups red bell pepper, 1 heaping cup cucumber, 1 shallot, 1 rib celery, ½ cup pickles, 3 tablespoons dill (all chopped), ½ cup corn, and ½ cup 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 or cover and refrigerate for up to 3 days.
