Cooked - Greek Yogurt Pasta Salad (creamy & High-protein)

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Home Pricing Community My Recipes

Greek Yogurt Pasta Salad (creamy & High-protein)

4.0

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

1 can cannellini beans

1 cup corn (fresh, canned, or frozen)

1 cup red bell pepper (chopped)

1 cup cucumber (chopped)

½ cup Kalamata olives

1 shallot (chopped)

1 rib celery (optional, chopped)

½ cup pickles (chopped)

3 tablespoons dill (or 1½ teaspoons dried oregano)

1 cup Greek yogurt (or non-dairy yogurt)

¼ cup 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.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 46 weeks ago

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