Expect a beautiful variety of textures, colors, and flavors, from chewy pasta to crunchy bell pepper and savory olives; all hugged by our cozy signature dressing. Make this creamy pasta salad for a leisurely lunch, meal prep, potlucks, summer gatherings, and barbecues. The star here is, without a doubt, the dressing you loved in our broccoli salad, macaroni salad, and broccoli cauliflower salads. It’s an all-American-inspired mix of flavors, similar to a ranch dressing but with more punch and creaminess. All while drastically reducing fats and calories and boosting protein. It’s the perfect intersection of luscious creaminess and healthy eating. You can use most short pasta types. Some shapes that work well are fusilli, rotini, conchiglie, farfalle, penne, ditalini, cavatappi (corkscrew), and elbows. In general, noodles with holes and crevices that help the mayo stick to it will work. I would avoid larger or longer shapes like rigatoni, spaghetti, linguine, paccheri, tagliatelle, etc. Also, avoid fresh pasta because it won’t keep al dente. Use gluten-free pasta to make the recipe gluten-free.
Vegetables
Red bell pepper: for crunch and sweetness, substitute yellow, orange, or green bell pepper, cherry tomatoes, or radishes. Cucumber: for crunch and cool. Olives: for umami. Use pitted olives, taggiasche or kalamata olives are tastiest. Substitute black olives, green olives, sun-dried tomatoes in oil, or marinated artichoke hearts. Canned corn: for sweetness. Substitute baby corn or yellow bell pepper. Celery: for freshness and crunch. Substitute fennel, radishes, or green apples. Shallot: for tang and sharpness. Substitute red onion or green onions. Cannellini beans: for creaminess and protein. Substitute chickpeas, black beans, other white beans, or grilled chicken. You can use canned or dried beans. Here’s a guide on how to cook dried white beans.
Pickles
We like to add pickled cucumbers or gherkins, but you can also add pickled vegetables, like pickled capers, jalapeños, or quick-pickled red onions. Adding something pickled helps cut through the creamy dressing, making this creamy pasta salad recipe stand out.
Fresh herbs
Fresh dill or parsley. Dill is exceptional here because it’s lovely with mayo and pickles. The fresh parsley adds a wonderful herby taste. Substitute chives, basil, or fresh coriander (cilantro).
Creamy Dressing
Mayonnaise: we use our vegan mayo. It’s thick, creamy, and tasty, thanks to the Dijon mustard and olive oil. You can substitute any other mayo for vegan mayo. Lemon juice: for freshness, tang, and acidity. It’s a must in this recipe, and it is best if freshly squeezed. Substitute apple cider vinegar for lemon juice. Lemon zest: It adds a beautiful citrusy and zesty flavor, making this creamy pasta salad somewhat refined and aromatic. You can keep it out if you don’t like it. Salt and black pepper: sea salt or kosher salt are best. Maple syrup: substitute honey. Then drain it and rinse it under cold water for 15 seconds so it doesn’t overcook and keeps al dente. Tip: you don’t have to cool the pasta completely; it’s actually better if it’s still a little warm as you add the dressing and the other ingredients. While the pasta cooks, you can prepare the veggies.
2. Make the dressing
In a mixing bowl, add mayonnaise or vegan mayo, Greek yogurt or non-dairy yogurt, lemon juice, lemon zest, maple syrup or honey, salt, and black pepper. Whisk well until combined. Set aside.
3. Chop veggies and mix salad
To a large mixing bowl, add the cooked pasta, drained and rinsed cannellini beans, chopped pickled cucumber, thinly sliced shallot, canned corn, pitted olives, diced cucumber, diced red pepper, finely chopped dill, parsley, or both. Tip: the vegetables should be cut into small bite-size pieces. Avoid large chunks. Pour over the dressing and mix until combined. 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. We usually serve half of it and keep the other half for the coming days. Then, we have the recipe for you. Our pasta salad without mayonnaise is fresh, colorful, tasty, crunchy, and a delicious crowd-pleaser. Check out our no-mayo pasta salad recipe.
Chickpea Pasta Salad
Chickpeas and pasta are a delicious and nutritious combination. Try pairing them in a tasty pasta salad with avocado, cherry tomatoes, and a yummy lemon-mustard dressing. Check out our chickpea pasta salad recipe.
Eggplant Pasta Salad
Eggplant pasta salad is an easy and delicious recipe made with roasted or air-fried eggplant, chickpeas, and other crunchy seasonal vegetables. It’s perfect as a make-ahead meal for potlucks and picnics. Check out our eggplant pasta salad recipe. We also like taking it with us for picnics, excursions, barbecues, and summer gatherings.
BBQ Tofu
Grilled Tofu
Lentil patties
Chickpea Fritters
How much salt do you ask? Here’s a quick summary:
Avoid overcooking or undercooking the pasta.
We always recommend undercooking the pasta when making warm pasta recipes. However, for cold pasta salads, you should cook the pasta as per the package instructions. Avoid undercooking and overcooking. Why? The pasta gets stiffer, harder, and chewier as it cools under running cold water, so there’s no need to cook it al dente.
Taste and adjust for salt
Cold pasta dishes require more salt than warm ones. You must taste and adjust before serving. For example, you might need to add more mayonnaise, salt, black pepper, pickles, or lemon juice.
Rinse, but not for too long.
Rinsing the pasta under cold running water after draining is essential to prevent the pasta from overcooking. However, rinse only for 15 seconds to remove excess heat. You don’t want to cool down the pasta completely; it should still be slightly warm. However, we would not recommend making it more than 36 hours ahead of time because the veggies release water, making your pasta salad soggy. Refrigerator: Leftovers can be kept in an airtight container in the fridge for up to 3 days. For the best flavor, take them out of the refrigerator 30 minutes before serving. Freezer: this recipe is not suitable for freezing.
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