Creamy pasta salad recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Cook the pasta in a large pot with plenty of salted boiling water.

Drain the pasta and rinse it under cold water for 15 seconds to prevent overcooking.

Prep the vegetables: dice the red bell pepper, and substitute with cherry tomatoes or cucumber if desired.

Add celery for crunch, or replace with grated carrot.

Add canned corn, kalamata olives, or olives for tangy flavor.

Add chopped pickles, or substitute with sundried tomatoes or marinated artichoke hearts.

Finely chop shallots, or replace with red onion or spring onion.

Add cannellini beans for protein, or substitute with chickpeas or black beans.

Chop parsley and dill for fresh herbs, or use mint or chives.

Make the dressing by mixing fat-free Greek yogurt and vegan mayonnaise with apple cider vinegar, maple syrup, salt, and black pepper until well combined.

Add the cooked pasta to the vegetables and pour in the dressing.

Stir until the dressing coats the veggies and pasta evenly.

Serve on a platter and store leftovers in an airtight container for meal prep.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens