Summer Pasta Recipes: Creamy pasta salad
Servings: 6 people
- 9 ounces (250 grams) pasta fusilli, rotini, elbows, etc.
- 1 can (15-oz) (240 grams) cannellini beans or chickpeas, rinsed
- 2 cups (300 grams) red bell pepper diced
- 1 heaping cup (150 grams) cucumber diced
- ½ cup (100 grams) corn canned
- ½ cup (60 grams) olives sliced
- 1 shallot or red onion, sliced
- 1 rib celery chopped
- ½ cup (60 grams) pickles chopped
- 3 tablespoons parsley finely chopped
- 2 tablespoons dill finely chopped
- ¾ cup (160 grams) vegan mayo or regular mayo
- ½ lemon juice and grated zest
- ¾ teaspoon salt or more to taste
- ¼ teaspoon black pepper
- Cook the 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 and keeps al dente. While the pasta cooks, you can prep the veggies.
- To a large bowl, add all ingredients.
- Toss well until the pasta is thoroughly coated. 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.
Nutrition information is an estimate for 1 serving of creamy pasta salad out of 6.
STORAGE
Make ahead: this creamy pasta salad is an excellent recipe to make ahead of time and bring to potlucks and picnics or for meal prep. However, I would not recommend making it more than 24 to 36 hours ahead of time because the veggies release water making your pasta salad soggy.
Refrigerator: keep leftovers in an airtight container in the fridge for up to 3 days. I recommend taking it out of the refrigerator 30 minutes before serving it for the best flavor.
Freezer: this recipe is not suitable for freezing.
