Description
A vibrant medley of crisp vegetables tossed in a creamy, tangy dressing, perfect for summer picnics, casual dinners, or meal prep.
Ingredients
Scale
- 2 cups (200g) rotini or bowtie pasta, cooked al dente
- 1/2 cup (120g) plain full-fat Greek yogurt
- 1/4 cup (60g) mayonnaise
- 2 tablespoons (30ml) freshly squeezed lemon juice
- 1 tablespoon (15ml) Dijon mustard
- 1 teaspoon (5ml) honey
- Salt and pepper to taste
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (150g) cucumber, diced
- 1/2 cup (75g) red bell pepper, diced
- 1/2 cup (75g) shredded carrots
- 1/4 cup (35g) red onion, finely sliced
- 2 tablespoons (8g) fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook 2 cups (200g) of pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.
- While the pasta cooks, prepare the creamy dressing. In a mixing bowl, whisk together 1/2 cup (120g) Greek yogurt, 1/4 cup (60g) mayonnaise, 2 tablespoons (30ml) lemon juice, 1 tablespoon (15ml) Dijon mustard, and 1 teaspoon (5ml) honey. Season with salt and pepper to taste.
- Chop the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, shred the carrots, and thinly slice the red onion.
- In a large mixing bowl, combine the cooled pasta with the chopped vegetables. Pour the creamy dressing over the top and toss until everything is evenly coated.
- Garnish with freshly chopped parsley and give it a final toss. Taste and adjust seasoning if needed.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy cold or at room temperature!
Notes
[‘Cook pasta al dente to avoid mushy texture.’, ‘Rinse pasta under cold water to stop cooking and prevent clumping.’, ‘Taste and adjust the dressing for balance—add honey for sweetness or lemon juice for tang.’, ‘Chop vegetables right before mixing to keep them fresh and crisp.’, ‘Make ahead for better flavor as the salad tastes even better after sitting for a few hours.’]
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5
- Sodium: 250
- Fat: 9
- Saturated Fat: 2
- Carbohydrates: 27
- Fiber: 3
- Protein: 8
Keywords: pasta salad, creamy dressing, fresh vegetables, quick recipe, summer dish