Store the pasta salad in an airtight container in the fridge for up to 3 days; freezing isn’t recommended as the pasta and yogurt dressing don’t thaw well.
Greek Yogurt Pasta Salad (Creamy & High-Protein)
Servings: 4 people
- 8 ounces (230 g) short pasta fusilli, rotini, elbows, etc.
- 1 can cannellini beans 15 oz or 400 g can — or 1½ cups cooked white beans — sub butter beans or other white beans
- 1 cup (150 g) corn fresh, canned, or frozen
- 1 cup (150 g) red bell pepper chopped
- 1 cup (150 g) cucumber chopped
- ½ cup (75 g) Kalamata olives
- 1 shallot chopped
- 1 rib celery optional, chopped
- ½ cup (60 g) pickles chopped
- 3 tablespoons dill or 1½ teaspoons dried oregano
For the Dressing
- 1 cup (240 g) Greek yogurt or non-dairy yogurt
- ¼ cup (60 g) mayonnaise or vegan mayo
- 2 tablespoons lemon juice + 1 teaspoon zest
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- ¾ teaspoon salt or more to taste — and black pepper to taste
- Cook Pasta: Boil 8 ounces short pasta in salted water until al dente. Drain and rinse under cold water for 15 seconds to keep it firm.
- Make Dressing: In a bowl, whisk 1 cup Greek yogurt, ¼ cup mayonnaise, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 tablespoon Dijon mustard, 1 tablespoon honey, ¾ teaspoon salt, and pepper until creamy.
- Mix Veggies & Beans: In a large bowl, combine pasta, 1 can cannellini beans (drained and rinsed), 1 cup corn, 1 cup red bell pepper, 1 cup cucumber, ½ cup Kalamata olives, 1 shallot, 1 rib celery, ½ cup pickles, and 3 tablespoons dill.
- Combine and Serve: Pour dressing over salad and toss until well coated. Adjust seasoning to taste. Serve right away or chill 30 minutes.
Substitutions
- Pasta: Swap fusilli, rotini, or elbows with penne, farfalle, whole wheat, or gluten-free pasta (like chickpea or brown rice).
- White beans: Use navy beans, great northern beans, or chickpeas.
- Red bell pepper: Try yellow, orange, or roasted red peppers.
- Cucumber: Replace with zucchini or celery.
- Shallot: Sub with red onion, scallions, or chives.
- Celery: Use fennel or omit if you prefer.
- Pickles: Switch to capers, sun-dried tomatoes, or marinated artichokes.
- Fresh dill: Use oregano or parsley instead.
- Corn: Swap with peas, edamame, or zucchini.
- Olives: Try sun-dried tomatoes or roasted eggplant.
- Greek yogurt: Replace with dairy-free yogurt.
- Mayo: Skip for a lighter version or use vegan mayo.
- Mustard: Dijon is classic—yellow for mild, whole grain for texture.
- Lemon juice + zest: Sub with red wine or apple cider vinegar.
- Honey: Use maple syrup, agave, or sugar.
- Salt + pepper: Boost with smoked paprika or garlic powder.
- Salt the pasta water for the best flavor base.
- Cool the pasta quickly so the dressing won’t separate.
- Go full-fat with Greek yogurt for a creamy, high protein pasta salad.
- Chop veggies evenly so every bite has crunch.
- Chill before serving—30 minutes makes the flavors pop.
- Adjust the creaminess with more yogurt or mayo, perfect for a vegetarian pasta salad recipe that fits your taste.
- Mix in extras like spinach, artichokes, or sun-dried tomatoes for a Mediterranean twist.
