Creamy Veggie Pasta Salad

Elevate your picnic or potluck spread with this vibrant and irresistibly creamy veggie pasta salad! Bursting with fresh, colorful ingredients like cherry tomatoes, crisp cucumber, sweet red bell pepper, and crunchy carrots, this dish teams perfectly cooked penne pasta with a velvety dressing made from a tangy mix of mayonnaise, Greek yogurt, Dijon mustard, and lemon juice. Enhanced with a touch of honey and savory garlic powder, this salad gets its final flourish from tender green peas and a sprinkle of fresh parsley. Ready in just 30 minutes, it’s a refreshing, make-ahead side dish that’s perfect for summer barbecues or as a light, satisfying meal. Serve it chilled and enjoy a wholesome blend of textures and flavors in every bite!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 300 grams Penne pasta
• 200 grams Cherry tomatoes
• 1 medium Cucumber
• 1 medium Red bell pepper
• 1 medium Carrot
• 0.5 medium Red onion
• 100 grams Frozen peas
• 120 grams Mayonnaise
• 120 grams Greek yogurt
• 1 tablespoon Dijon mustard
• 2 tablespoons Lemon juice
• 1 teaspoon Honey
• 0.5 teaspoon Garlic powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside.

Step 2

While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes. Dice the cucumber and red bell pepper into small cubes. Peel and grate the carrot. Finely dice the red onion. Set all the vegetables aside.

Step 3

In a small pot, bring water to a boil and cook the frozen peas for 2-3 minutes or until tender. Drain and rinse under cold water. Add to the prepared vegetables.

Step 4

In a large mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, garlic powder, salt, and black pepper. Whisk together until smooth and creamy.

Step 5

Add the cooked pasta and chopped vegetables to the bowl with the dressing. Toss everything together until the pasta and vegetables are evenly coated in the creamy dressing.

Step 6

Sprinkle the chopped fresh parsley over the pasta salad and gently fold it in.

Step 7

Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.

Step 8

Serve cold or at room temperature. Enjoy your Creamy Veggie Pasta Salad!

Nutrition Facts

Serving size	(1353.3g)

Amount per serving	% Daily Value*
Calories	2314.7

Total Fat 97.0g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 121.6mg	0%
Sodium 3089.1mg	0%
Total Carbohydrate 305.7g	0%
Dietary Fiber 25.5g	0%
Total Sugars 33.1g
Protein 57.1g	0%

Vitamin D 0IU	0%
Calcium 229.8mg	0%
Iron 15.2mg	0%
Potassium 2346.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.6%

Protein: 9.8%

Carbs: 52.6%