Creamy Pasta Salad
A refreshing summer salad with tender pasta, crisp veggies, and a tangy, smooth dressing. Perfect for family meals or gatherings with a balance of textures and bold flavors.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 8
- Method: Cold tossing with warm vegetable prep
- Cuisine: American/Southern
- Diet: Vegetarian
Ingredients
12 oz bow tie or fusilli pasta (use gluten-free if needed)
1/2 cup mayonnaise (preferably full-fat, use vegan for non-dairy)
1/4 cup heavy cream (or coconut cream for dairy-free)
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1 small red onion, finely chopped (add 5 minutes before serving)
2 cups grilled zucchini, sliced lengthwise
1/2 cup black olives
5 oz butterhead lettuce, torn
1/4 cup chopped parsley
1/4 cup sliced green onions (optional)
1 tbsp lemon juice
2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp ground black pepper
Instructions
Cook pasta according to package instructions (4-5 minutes) and drain.
In a large bowl, mix mayonnaise, cream, parsley, salt, pepper, lemon juice, and mustard.
Add cooked pasta, cherry tomatoes, cucumber, zucchini, and olives to the bowl.
Toss with the dressing until fully coated.
Just before serving, stir in torn lettuce and add chopped red onion.
Optional: Mix in green onions for extra freshness.
Chill for 15-30 minutes for best flavor absorption.
Notes
For halal/non-dairy options: use vegan mayo and coconut cream
Grilled zucchini adds depth—pan-sear or oven-roast if fresh grill unavailable
Add cucumber last 5 minutes to prevent sogginess
Optional add-ins: steamed broccoli, capers, or herb-rich focaccia for crunch
Store in an airtight container refrigerated for up to 3 days
Find it online: https://kindeat.com/creamy-pasta-salad/