Ultimate Creamy Veggie Pasta Salad
This Ultimate Creamy Veggie Pasta Salad is not just a dish; it’s a delightful medley of fresh vegetables and pasta bathed in a smooth, tangy dressing that is both healthy and satisfying. Perfect as a side dish for summer barbecues, a light lunch, or a nutritious snack, this pasta salad will quickly become a family favorite. It’s easily customizable—feel free to increase the amount of your favorite veggies or add in some protein like grilled chicken or chickpeas for a heartier meal. Best of all, the salad develops even more flavor as it sits, making it a great make-ahead option. Chill it overnight for a refreshing, delicious dish that can be enjoyed the next day and beyond.
N/A
Servings
200
Calories
11
Ingredients
Ingredients
rotini pasta
1 lb (cooked according to package instructions)
carrots
2 1/4 cups (thinly sliced)
broccoli florets
2 cups (fresh florets)
red bell peppers
2 medium (diced (can substitute with green bell peppers for color))
celery
1 1/2 cups (thinly sliced (optional))
red onion
1 medium (finely diced)
plain nonfat yogurt
1 cup (plain)
reduced-calorie mayonnaise
1/2 cup (or regular mayonnaise)
fresh parsley
1/4 cup (chopped)
fresh lemon juice
2 tablespoons (freshly squeezed)
dried dill
2 teaspoons (dry)
Instructions
1
Begin by cooking the rotini pasta according to the package instructions but omit adding salt to the water. When the pasta has about 3-5 minutes left to cook, add the sliced carrots and broccoli florets into the boiling water. If you prefer your bell peppers slightly cooked, you can add them at this stage as well. Once everything is cooked through, drain the pasta and vegetables and rinse under cold water to stop the cooking process. Drain again thoroughly.
2
In a large mixing bowl, combine the thinly sliced celery, diced red onion, and any bell peppers you may be using. Toss these fresh ingredients together.
3
In a separate medium bowl, prepare the creamy dressing by whisking together the plain nonfat yogurt, reduced-calorie mayonnaise, chopped parsley, fresh lemon juice, and dried dill. Taste the dressing and adjust the seasonings with extra parsley, lemon juice, or dill according to your preference.
4
Pour half of the dressing over the pasta and vegetable mix in the large bowl. Toss everything together gently until well combined, ensuring the pasta is evenly coated in the dressing. Cover and refrigerate the remaining dressing separately.
5
Allow the pasta salad to chill in the refrigerator for at least one hour, although longer is preferable to enhance the flavors. When ready to serve, give the salad a quick stir and present it with the remaining dressing on the side, allowing everyone to enjoy it as they like.
Nutrition Information
5g
Fat
30g
Carbs
7g
Protein
3g
Fiber
1.3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is the Ultimate Creamy Veggie Pasta Salad.
How many calories are in this pasta salad?
Each serving contains approximately 200 calories.
What type of pasta should I use?
The recipe calls for 1 lb of rotini pasta.
How much fat is in one serving?
There are 5g of fat per serving.
How many grams of protein are in this salad?
This salad provides 7g of protein per serving.
What vegetables are included in the salad?
The recipe includes carrots, broccoli florets, red bell peppers, celery, and red onion.
How should I cook the carrots and broccoli?
Add the sliced carrots and broccoli florets to the boiling pasta water during the last 3-5 minutes of cooking.
Should I salt the pasta water?
The instructions recommend omitting salt from the pasta water.
What is the base of the creamy dressing?
The dressing is made from plain nonfat yogurt and reduced-calorie mayonnaise.
Can I use regular mayonnaise?
Yes, you can substitute reduced-calorie mayonnaise with regular mayonnaise.
What herbs are used for seasoning?
The salad is seasoned with fresh parsley and dried dill.
How much lemon juice is required?
You need 2 tablespoons of freshly squeezed lemon juice.
Can I use green bell peppers instead of red?
Yes, you can substitute red bell peppers with green bell peppers for color.
Why should I rinse the pasta under cold water?
Rinsing under cold water stops the cooking process and cools the pasta for the salad.
How long should the pasta salad chill?
It should chill in the refrigerator for at least one hour, but longer is preferable.
Can I make this salad ahead of time?
Yes, it is a great make-ahead option as the flavors develop even more as it sits.
How do I handle the dressing when mixing?
Pour half of the dressing over the pasta and vegetables initially, and save the rest for serving.
Can I add protein to this dish?
Yes, you can add grilled chicken or chickpeas for a heartier meal.
How much fiber is in this recipe?
There are 3g of fiber per serving.
Is there much sugar in this salad?
No, it contains only 1.3g of sugar per serving.
How many carbohydrates are in a serving?
There are 30g of carbohydrates per serving.
What is the total number of ingredients?
The recipe uses 11 ingredients.
Is celery required for this recipe?
The celery is listed as an optional ingredient.
Can I cook the bell peppers?
Yes, if you prefer them slightly cooked, add them to the boiling water with the other veggies.
What type of onion is used?
The recipe calls for one medium finely diced red onion.
Is the yogurt used plain or flavored?
You should use plain nonfat yogurt.
What tags are associated with this recipe?
Tags include pasta salad, healthy salad, creamy dressing, and picnic food.
Is this recipe suitable for summer barbecues?
Yes, it is described as a perfect side dish for summer barbecues.
How should I serve the remaining dressing?
Serve the remaining dressing on the side so everyone can enjoy it as they like.
Does the salad need to be stirred before serving?
Yes, give the salad a quick stir before presenting it.