Our creamy pasta salad is a tangy, crunchy, creamy, and refreshing recipe you can make with your favorite pasta and crisp veggies in about 20 minutes.
It’s perfect for summer gatherings or a quick and nutritious meal. It’s a great way of incorporating more veggies into your meals.
Table of Contents
- How to make creamy pasta salad
- Variations
- Serving Suggestions
- Tips
- Storage
- More pasta salad recipes
- More recipes with mayonnaise
- Creamy Pasta Salad Recipe
You’ll love this recipe because it combines creamy (mayo), chewy (pasta), and crisp texture (veggies) with sweet (corn and bell pepper), zesty (lemon), and tangy flavors (pickles and onions).
It’s the perfect match between luscious creaminess and healthy(ish) eating, crunchy and chewy textures, and mellow and tangy flavors.
This creamy pasta salad recipe is the best for potlucks, barbeques, summer cookouts, and picnics. It’s versatile, and you can serve it as a starter, side dish, or light and refreshing main.
Oh, and remember to take our recipe as a guideline and customize it based on what you have available where you live. Ingredients with substitutions are available below.
Ingredients & Substitutions
Pasta
Dry Italian pasta is best for making pasta salad because it keeps al dente.
You can use most short pasta types. Some shapes that work well are fusilli, rotini, conchiglie, farfalle, penne, ditalini, cavatappi (corkscrew), and elbows.
In general, noodles with holes and crevices that help the mayo stick to it will work.
I would avoid larger or longer shapes like rigatoni, spaghetti, linguine, paccheri, tagliatelle, etc. Also, avoid fresh pasta because it won’t keep al dente.
Vegetables
Red bell pepper: for crunch and sweetness. Substitute yellow, orange, or green bell pepper, cherry tomatoes, and radishes.
Cucumber: for crunch and cool.
Black olives: for umami. Substitute green olives, sun-dried tomatoes, or marinated artichoke hearts.
Canned corn: for sweetness. Substitute baby corn or yellow bell pepper.
Celery: for freshness and crunch. Substitute fennel, radishes, or apples.
Shallot: for tang and sharpness. Substitute a mild red onion or green onions.
Cannellini beans: for creaminess and protein. Substitute chickpeas, black beans, any other white bean, or grilled chicken.
Pickles
We like to add pickled cucumbers or gherkins, but you can add any pickled vegetables, like pickled capers, jalapeños, or onions.
Adding something pickled helps cut through the creamy mayo dressing, making this creamy pasta salad recipe stand out.
Fresh herbs
Fresh dill and parsley. Dill is exceptional here because it’s lovely with mayo and pickles. The fresh parsley adds a wonderful herby taste.
Substitute chives, basil, or coriander.
Dressing
Mayonnaise: we use our homemade vegan mayo. It’s thick, creamy, and super tasty, thanks to the Dijon mustard and olive oil. You can substitute vegan mayo with your favorite mayo brand.
Lemon juice: for freshness, tang, and acidity. It’s a must in this recipe, best if freshly squeezed. Substitute apple cider vinegar.
Lemon zest: It adds a beautiful citrusy and zesty flavor, making this creamy pasta salad somewhat refined and aromatic. You can keep it out if you don’t like it.
Salt and black pepper.
Note: we don’t add any sweetener to our creamy pasta salad dressing, but you can stir a tablespoon of honey, maple syrup, or agave syrup in the mayo if you want.
How to make creamy pasta salad
Cook the pasta in a large pot of salted boiling water as per package instructions.
Then drain it and rinse it under cold water for 15 seconds so it doesn’t overcook and keeps al dente.
Tip: you don’t have to cool the pasta completely; it’s actually better if it’s still a little warm as you add the dressing and the other ingredients. While the pasta cooks, you can prepare the veggies.
To a large mixing bowl, add all ingredients: the cooked pasta, drained and rinsed cannellini beans, chopped pickled cucumber, thinly sliced shallot, canned corn, sliced black olives, diced cucumber, diced red pepper, finely chopped dill, finely chopped parsley, and grated lemon zest, freshly squeezed lemon juice, mayo, salt, and black pepper.
Tip: the vegetables should be cut into small bite-size pieces. Avoid large chunks.
Toss well until the pasta is thoroughly coated. Taste and adjust for mayo, salt, and lemon juice based on your preference.
Serve immediately or store in the fridge covered with plastic wrap or in an airtight container.
Variations
No-Mayo Pasta Salad
Looking for a mayonnaise-free pasta salad alternative. Then we have a recipe for you. Our pasta salad without mayonnaise is fresh, colorful, tasty, crunchy, and a delicious crowd-pleaser.
Check out our no-mayo pasta salad recipe.
Chickpea Pasta Salad
Chickpeas and pasta are a delicious and nutritious combination. Try pairing them in a tasty pasta salad with avocado, cherry tomatoes, and a yummy lemon-mustard dressing.
Check out our chickpea pasta salad recipe.
Eggplant Pasta Salad
Eggplant pasta saladis an easy and delicious recipe made withroasted or air-friedeggplant, chickpeas, and other crunchy seasonal vegetables. It’s perfect as a make-ahead meal for potlucks and picnics.
Check out our eggplant pasta salad recipe.
Serving Suggestions
With a side dish of greens, such as:
- Easy side salad (romaine lettuce, cherry tomatoes, carrots, red onions, celery, etc.)
- Arugula salad (walnuts, arugula, lemon, red apple, olive oil, parmesan, etc.)
- Zucchini salad (pine nuts, lemon, mint, zucchini, cherry tomatoes, etc.)
- Avocado salad (red onion, avocado, cherry tomatoes, olive oil, parsley, etc.)
- Side Salad
- Avocado Salad
- Zucchini Salad
- Arugula Salad
Tips
Season the pasta water
As with any pasta recipe, particularly with this one, it is essential to add salt to your pasta water to ensure the final dish has a full flavor.
How much salt you ask? Here’s a quick summary:
Pasta | Water | Salt |
---|---|---|
8 ounces or 230 grams | 2 quarts or 8 cups or 2 liters | 1 tablespoon or 15 grams |
12 ounces or 340 grams | 3 quarts or 12 cups or 3 liters | 1.5 tablespoons or 21 grams |
1 pound or 450 grams | 1 gallon or 16 cups or 4 liters | 2 tablespoons or 30 grams |
Avoid overcooking or undercooking the pasta
We always recommend undercooking the pasta when making warm pasta recipes. However, for cold pasta salads, you should cook the pasta as per package instructions. Avoid undercooking and overcooking. Why?
The pasta gets stiffer, harder, and chewy as we cool it down under running cold water, so there’s no need to cook it al dente.
Taste and adjust for salt
Cold pasta dishes require more salt than warm ones. It’s essential that you taste and adjust before serving.
For example, you might need to add more mayonnaise, salt, black pepper, pickles, or lemon juice.
Rinse, but not for too long
Rinsing the pasta under cold running water after draining is important to prevent the pasta from overcooking.
However, rinse only for 15 seconds to remove excess heat. You don’t want to cool down the pasta completely; it should still be slightly warm.
Storage
Make ahead: this creamy pasta salad is an excellent recipe to make ahead of time and bring to potlucks and picnics or for meal prep. However, I would not recommend making it more than 24 to 36 hours ahead of time because the veggies release water making your pasta salad soggy.
Refrigerator: keep leftovers in an airtight container in the fridge for up to 3 days. I recommend taking it out of the refrigerator 30 minutes before serving it for the best flavor.
Freezer: this recipe is not suitable for freezing.
More pasta salad recipes
Find lunchbox and meal planning inspiration with these easy pasta salad ideas:
- Kale pesto pasta (almonds, garlic, parmesan cheese, lemon juice, kale, etc.)
- Basil pesto pasta salad (green beans, cherry tomatoes, olives, arugula, pesto, etc.)
- Spaghetti salad (cucumber, olives, tomato, spaghetti, bell pepper, parsley, etc.)
- Green bean pesto pasta (basil, green beans, potatoes, bowtie pasta, pesto, etc.)
- Spaghetti Salad
- Pesto Pasta Salad
- Kale Pesto Pasta
- Pesto Pasta
More recipes with mayonnaise
Get more creamy inspiration from these salads and slaws with mayonnaise:
- Mashed chickpea salad (chickpeas, vegan mayo, red onions, parsley, etc.)
- Carrot raisin salad (grated carrot, raisins, lemon, mayo, sugar, Greek yogurt, etc.)
- Red cabbage slaw (green apple, carrots, walnuts, red cabbage, maple syrup, etc.)
- Vegan potato salad (celery, potatoes, parsley, dill, vegan mayo, paprika, etc.)
- Chipotle sauce (sour cream, mayo, garlic, lime, chipotle pepper, etc.)
- Vegan Potato Salad
- Carrot Raisin Salad
- Red Cabbage Slaw
- Chipotle Sauce
For many more pasta ideas, check out our pasta category page.
Creamy Pasta Salad
By: Nico Pallotta
5 from 19 votes
Our creamy pasta salad is a tangy, crunchy, creamy, and refreshing recipe you can make with your favorite pasta and crips veggies in about 20 minutes.
It's perfect for summer gatherings or a quick and nutritious meal. It's a great way of incorporating more veggies into your meals.
Prep Time: 20 minutes mins
Total Time: 20 minutes mins
Servings: 6 people
Course: Appetizer, Main Course, Side dish
Cuisine: American
Pin Print
Ingredients
- 9 ounces pasta fusilli, rotini, elbows, etc.
- 1 can (15-oz) cannellini beans or chickpeas, rinsed
- 2 cups red bell pepper diced
- 1 heaping cup cucumber diced
- ½ cup corn canned
- ½ cup olives sliced
- 1 shallot or red onion, sliced
- 1 rib celery chopped
- ½ cup pickles chopped
- 3 tablespoons parsley finely chopped
- 2 tablespoons dill finely chopped
- ¾ cup vegan mayo or regular mayo
- ½ lemon juice and grated zest
- ¾ teaspoon salt or more to taste
- ¼ teaspoon black pepper
Instructions
Cook the pasta in a large pot of salted boiling water as per package instructions.
Drain it and rinse it under cold water for 15 seconds so it doesn't overcook and keeps al dente. While the pasta cooks, you can prep the veggies.
To a large bowl, add all ingredients.
Toss well until the pasta is thoroughly coated. Taste and adjust for mayo, salt, and lemon juice based on your preference.
Serve immediately or store in the fridge covered with plastic wrap or in an airtight container.
Video
Creamy Pasta Salad with Mayonnaise
Notes
Nutrition information is an estimate for 1 serving of creamy pasta salad out of 6.
STORAGE
Make ahead: this creamy pasta salad is an excellent recipe to make ahead of time and bring to potlucks and picnics or for meal prep. However, I would not recommend making it more than 24 to 36 hours ahead of time because the veggies release water making your pasta salad soggy.
Refrigerator: keep leftovers in an airtight container in the fridge for up to 3 days. I recommend taking it out of the refrigerator 30 minutes before serving it for the best flavor.
Freezer: this recipe is not suitable for freezing.
ALSO ON THIS PAGE
- Substitutions
- Variations
- Serving Suggestions
- Tips
- More pasta salad recipes
- More recipes with mayonnaise
Nutrition
Calories: 419kcal, Carbohydrates: 49g, Protein: 9g, Fat: 21g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 336mg, Dietary Fiber: 6g, Sugar: 5g, Vitamin A: 1887IU, Vitamin B6: 0.3mg, Vitamin C: 74mg, Vitamin E: 1mg, Vitamin K: 41µg, Calcium: 61mg, Folate: 46µg, Iron: 2mg, Manganese: 1mg, Magnesium: 40mg, Zinc: 1mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.
If you liked this creamy pasta salad, you might also enjoy:
- 45 Best Salad Recipes
- 35 Best Vegetarian Lunch Ideas
- 40 Easy Meatless Meals
- 40 Easy Pasta Recipes
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It’s perfect for summer gatherings or a quick and nutritious meal. It’s a great way of incorporating more veggies into your meals.” player-type=”default” override-embed=”default”]
Categorized as:
30-Min Meals, Mains, Pasta, Recipes, Salads
Hi! We are Nico & Louise
Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.
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