Healthy Creamy Pasta Salad
Healthy Creamy Pasta Salad with tomatoes, herbs, peas, and a lemony, creamy dressing. My go-to vegetarian pasta salad takes 30 minutes to make and is perfect for entertaining.
Servings: 8
Equipment
- Large stock pot
- Mixing bowls
Ingredients
- 1 lb. curly-shaped pasta (such as fusilli or gemelli)
- 1 lb. cherry tomatoes, halved
- 1 cup frozen/thawed green peas
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped celery
- 1 (3 to 4 oz.) can sliced black olives
- 3 Tbsp. finely chopped fresh chives
- 3 Tbsp. chopped fresh dill
- 1/3 cup mayonnaise or full-fat Greek yogurt (I use avocado oil mayo)
- 1/2 cup extra-virgin olive oil
- 1 Tbsp. lemon zest, plus 3 Tbsp. fresh lemon juice
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
Instructions
- Cook pasta in a large pot of salted water until al dente. Drain and rinse under cold water. Transfer to a large bowl.
- While the pasta cooks, prepare the dressing by combining mayonnaise, olive oil, lemon zest and juice, salt, pepper, and garlic powder in a small bowl. Stir with a whisk until smooth.
- To the bowl with pasta, add remaining pasta salad ingredients: tomatoes, green peas, red onion, celery, olives, chives, and dill. Pour dressing overtop and toss to combine. Serve immediately or cover and refrigerate until later use.
Video
Notes
MAKE AHEAD: This pasta salad can be made up to 3 days in advance, however will need to be dressed twice. (The noodles will soak up some of the dressing after being refrigerated.) Prepare another HALF batch of dressing to mix in right before serving.
SERVING SUGGESTIONS: This pasta salad goes well with just about anything! Burgers, BBQ chicken, sandwiches, or veggie burgers.
Nutrition
Serving: 0.75cup | Calories: 330kcal | Carbohydrates: 40g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Sodium: 427mg | Fiber: 12g | Sugar: 5g