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Fresh Pasta Salad with Creamy Dressing

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A light yet indulgent pasta salad featuring fresh veggies and a creamy, tangy dressing made with mayonnaise and Greek yogurt. Perfect for picnics, potlucks, or quick dinners.

Ingredients

Scale
  • 8 ounces (225g) fresh pasta (rotini or farfalle)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced (seedless if preferred)
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup bell peppers, diced (mixed colors)
  • 1/4 cup black olives, sliced (optional)
  • 1/4 cup fresh basil leaves, roughly chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced (or 1/2 teaspoon garlic powder)
  • 1 teaspoon honey or maple syrup
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of fresh pasta and cook according to package instructions (2-3 minutes) until al dente. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking process. Shake off excess water and transfer to a large mixing bowl.
  3. While pasta cooks, halve cherry tomatoes, dice cucumber, thinly slice red onion, dice bell peppers, and slice black olives if using. Roughly chop basil and parsley.
  4. In a medium bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, minced garlic, and honey. Season with salt and pepper to taste. Whisk until smooth and creamy.
  5. Pour the creamy dressing over the pasta and vegetables. Toss gently but thoroughly to coat all ingredients. If dressing is too thick, add a teaspoon or two of cold water or olive oil to loosen.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld.
  7. Before serving, toss the salad once more to refresh the coating. Garnish with whole basil leaves or freshly cracked black pepper if desired.

Notes

Do not overcook the fresh pasta; rinse pasta after cooking to stop cooking and prevent clumping. Soak red onion in cold water for 10 minutes to mellow sharpness. Whisk dressing vigorously for smooth texture. Adjust seasoning after tossing. Use fresh herbs for best flavor. Salad holds well up to 24 hours refrigerated. For dairy-free, use coconut yogurt and vegan mayo. Use gluten-free pasta if needed.

Nutrition

Keywords: pasta salad, creamy dressing, fresh pasta, summer salad, picnic recipe, easy pasta salad, vegetarian pasta salad

Find it online: https://merrymorsel.com/fresh-pasta-salad-with-creamy-dressing-easy-tips-for-perfect-flavor/