Print

Fresh Loaded Creamy Vegetarian Pasta Salad

creamy vegetarian pasta salad - featured image
Print Recipe

A fresh, creamy vegetarian pasta salad perfect for easy potlucks, combining crunchy veggies, tender pasta, and a tangy, herbaceous dressing that pleases vegetarians and omnivores alike.

Ingredients

Scale
  • 12 ounces rotini or fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 red bell pepper, diced
  • 1/2 cup shredded carrots
  • 1/4 cup red onion, finely chopped (optional)
  • 1/2 cup canned sweet corn, drained
  • 1/2 cup black olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt (full-fat or dairy-free coconut yogurt)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/4 cup crumbled feta cheese or diced avocado

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini pasta and cook according to package instructions (usually 8-10 minutes) until al dente. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down. Set aside to drain completely.
  3. While pasta cooks, rinse and chop all vegetables: halve cherry tomatoes, dice cucumber and bell pepper, shred carrots, finely chop red onion, slice olives, and drain sweet corn. Place all veggies in a large mixing bowl.
  4. In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey, and minced garlic. Season with salt and freshly ground black pepper to taste. Whisk until smooth and creamy.
  5. Add the cooled pasta into the mixing bowl with the vegetables. Toss gently to mix evenly.
  6. Pour the dressing over the pasta and veggies. Add chopped fresh parsley. Toss everything gently but thoroughly until evenly coated.
  7. Taste the salad and add extra salt, pepper, or vinegar if needed. Optionally, squeeze a little lemon juice over the top for more freshness.
  8. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to let flavors meld.
  9. Just before serving, sprinkle crumbled feta cheese or diced avocado on top for added creaminess and flavor contrast if desired.

Notes

Rinsing pasta after boiling stops cooking and prevents mushiness. Drain well to avoid watery dressing. Chop vegetables uniformly for balanced texture. Mix dressing separately for smooth coating. Chill salad at least 30 minutes before serving for best flavor. Add herbs like parsley just before serving to keep freshness. Optional protein additions include chickpeas or cannellini beans. Vegan substitutions: use vegan mayo and coconut yogurt, omit feta cheese.

Nutrition

Keywords: vegetarian pasta salad, creamy pasta salad, potluck recipe, easy pasta salad, healthy pasta salad, vegetarian, creamy dressing, rotini pasta salad

Find it online: https://tastytuck.com/fresh-loaded-creamy-vegetarian-pasta-salad-recipe-for-easy-potlucks/