Name: Creamy Pasta Salad with Peas and Vegetables
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup Greek yogurt (plain, unsweetened); 2 tablespoons mayonnaise; 2 tablespoons apple cider vinegar (or lemon juice); 1 tablespoon honey (or maple syrup); 1 tablespoon mustard (Dijon or yellow); 1 teaspoon garlic powder; 1 teaspoon salt; 8 ounces short pasta (macaroni, elbows, rotini, or similar); 1½ cup frozen peas (no need to thaw); 1 medium red bell pepper (diced small); 1 medium carrot (shredded); 1 small red onion (finely diced); 1 rib celery (finely chopped); ½ cup dill pickles (finely chopped)

Description

A delicious creamy pasta salad loaded with fresh vegetables and a tangy dressing.

Ingredients

Scale

1 cup Greek yogurt (plain, unsweetened)
2 tablespoons mayonnaise
2 tablespoons apple cider vinegar (or lemon juice)
1 tablespoon honey (or maple syrup)
1 tablespoon mustard (Dijon or yellow)
1 teaspoon garlic powder
1 teaspoon salt
8 ounces short pasta (macaroni, elbows, rotini, or similar)
1½ cup frozen peas (no need to thaw)
1 medium red bell pepper (diced small)
1 medium carrot (shredded)
1 small red onion (finely diced)
1 rib celery (finely chopped)
½ cup dill pickles (finely chopped)

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Instructions

Cook the Pasta and Peas: Bring a big pot of salty water to a boil. Add 8 ounces short pasta and cook until just tender (check the package time). When the pasta is about halfway done, add 1½ cup frozen peas right into the same pot.
Drain and Cool: Drain the pasta and peas, then rinse under cold water for about 10 seconds. This stops the cooking so the pasta doesn’t get mushy. Let everything drain well.
Make the Dressing: In a small bowl, whisk together 1 cup Greek yogurt, 2 tablespoons mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 tablespoon mustard, 1 teaspoon garlic powder, 1 teaspoon salt, and pepper until smooth and creamy.
Mix and Chill: Put the pasta and peas in a large bowl with 1 medium red bell pepper, 1 medium carrot, 1 small red onion, 1 rib celery, and ½ cup dill pickles. Pour the dressing on top and gently stir until everything is coated. Serve right away, or cover and chill for later — it tastes even better cold.

Notes

This pasta salad can be made a day in advance for easier meal prep.
Feel free to add more mayonnaise if you prefer a creamier dressing.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salads
Method: mix
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 5g
Sodium: 600mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 10g
Cholesterol: 10mg