Cooked - Creamy Pasta Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Pasta Salad

6.0

8 ounces short pasta (fusilli, rotini, elbows, etc.)

1 can (15-ounces) white beans

2 cups red bell pepper (chopped)

1 heaping cup cucumber (chopped)

1 shallot (chopped)

1 rib celery (chopped)

½ cup pickles (chopped)

3 tablespoons dill (or 1½ teaspoons dried oregano)

½ cup corn (canned)

½ cup pitted olives

½ cup vegan mayo (or regular mayo)

½ cup Greek yogurt (or non-dairy yogurt)

2 tablespoons lemon juice (+ 1 teaspoon zest)

1 tablespoon 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.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇺🇸American

Occasions🍖Barbecues🧺PicnicsPotlucks

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 48 weeks ago

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