The Ultimate Creamy Pasta Salad
A chilled, flavorful dish with tender pasta, vibrant veggies, and a zesty Greek yogurt-mayo dressing. Perfect for picnics, potlucks, or quick weeknight dinners.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 6 servings
- Category: Dinner
- Method: Tossing/Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
12 oz rotini or similar pasta (uncooked)
1/2 cup mayonnaise
1/2 cup Greek yogurt
1/2 cup finely chopped red onion
1 cup grated or chopped cucumber
1 cup halved cherry tomatoes
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 lemon (for juice)
Salt and pepper to taste
1 (15 oz) can chickpeas or cannellini beans, drained and rinsed
Instructions
Cook pasta according to package instructions until al dente, drain, and rinse with cold water.
In a large bowl, whisk mayonnaise, Greek yogurt, garlic, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper.
Add cooled pasta, cucumber, red onion, cherry tomatoes, parsley, and beans to the bowl. Toss to combine.
Chill for at least 30 minutes before serving. Adjust seasoning if needed.
Notes
Add 2 cups of baby spinach or arugula for extra greens.
Swap chickpeas with canned garbanzo beans.
Store in an airtight container in the fridge for up to 3 days.
Find it online: https://cookingwithramsay.com/creamy-pasta-salad/