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.
SUBSTITUTIONS
- Pasta: Use gluten-free pasta to make the recipe gluten-free.
- Red bell pepper: Swap with yellow, orange, or green bell pepper, or cherry tomatoes.
- Cucumber: Substitute with thinly sliced zucchini.
- Olives: Use marinated artichoke hearts or sun-dried tomatoes in oil.
- Canned corn: Swap with cooked frozen corn, baby corn, or chopped yellow bell pepper.
- Celery: Replace with radishes, fennel, or green apple.
- Shallot: Use red onion or spring onions.
- White beans: Cannellini are our go-to, but lima beans, butter beans, black beans, or chickpeas also work.
- Pickles: Try quick pickled red onions or pickled jalapeños.
- Fresh herbs: Dill is fantastic, but parsley, chives, basil, or cilantro are great too. You can mix two if you like.
- Vegan mayo: Swap with regular mayo if not vegan.
- Fat-free Greek yogurt: Use thick, unsweetened non-dairy yogurt.
- Maple syrup: Substitute with honey, agave, or date syrup.
- Lemon juice: Use apple cider vinegar instead.
- Cook it right: Follow package directions—no undercooking or overcooking.
- Quick rinse: Rinse under cold water for 15 seconds to stop cooking, but keep pasta slightly warm.
- Season well: Cold salads need bold flavor. Taste and adjust with salt, mayo, lemon, and pickles.
- Dress warm: Toss dressing while pasta’s still warm to soak up more flavor.
- Even cuts: Chop veggies small and uniform for perfect bites.
- Pick the right pasta: Use sturdy shapes like fusilli, rotini, penne, or shells.
- Let it rest: Chill for 30–60 minutes before serving for the best taste and texture.
