Creamy Pasta Salad with Yogurt Dressing (Easy & Fresh)
This creamy pasta salad is a refreshing, satisfying dish that comes together quickly and is perfect for warm days, family gatherings, or make-ahead lunches. Tender pasta is tossed with crisp vegetables, hearty beans, and a smooth, tangy yogurt-based dressing that coats every bite without feeling heavy.
What makes this pasta salad special is the balance of textures and flavors. You get chewiness from the pasta, crunch from fresh vegetables, gentle sweetness from corn and bell pepper, and a pleasant tang from pickles and lemon. The creamy dressing ties everything together while staying light and protein-rich thanks to Greek yogurt.
Serve it as a side dish, a picnic favorite, or enjoy it as a complete meal on its own.
Why You’ll Love This Recipe
- Ready in about 20 minutes from start to finish
- Creamy without being heavy
- Packed with vegetables and plant-based protein
- Easy to customize with what you have on hand
- Perfect for meal prep and gatherings
Ingredients
For the Pasta Salad
- 250 g short pasta (fusilli, rotini, shells, penne, or similar)
- 1 ½ cups cooked white beans or chickpeas, drained and rinsed
- 2 cups red bell pepper, finely diced
- 1 cup cucumber, diced
- 1 rib celery, finely chopped
- ½ cup canned corn, drained
- ½ cup chopped pickles
- ½ cup sliced olives
- 1 small shallot or red onion, very finely chopped
- 2–3 tablespoons fresh dill or parsley, finely chopped
For the Creamy Dressing
- ½ cup mayonnaise or plant-based mayonnaise
- ½ cup plain Greek yogurt or unsweetened non-dairy yogurt
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon honey or maple syrup
- ¾ teaspoon salt, or to taste
- Black pepper, to taste
How to Make Creamy Pasta Salad
Step 1: Cook the Pasta
Bring a large pot of well-salted water to a boil. Cook the pasta according to package instructions until just al dente. Drain and briefly rinse under cold water to stop the cooking while keeping the pasta firm. Set aside.
Step 2: Prepare the Dressing
In a medium bowl, whisk together the mayonnaise, yogurt, lemon juice, lemon zest, honey, salt, and black pepper until smooth and creamy. Taste and adjust seasoning if needed.
Step 3: Assemble the Salad
In a large mixing bowl, combine the cooked pasta, beans, bell pepper, cucumber, celery, corn, pickles, olives, shallot, and fresh herbs. Pour the dressing over the salad and mix gently until everything is evenly coated.
Step 4: Rest and Serve
For best flavor, let the pasta salad rest in the refrigerator for at least 30 minutes before serving. Stir again, taste, and adjust seasoning if needed.
Helpful Tips for Best Results
- Cook the pasta exactly al dente so it holds its shape after chilling
- Cut all vegetables into small, even pieces for balanced bites
- Season generously, as cold salads need a bit more salt and acidity
- Toss the dressing with slightly warm pasta to help flavors absorb
- If the salad thickens after chilling, add a spoon of yogurt or lemon juice before serving
Easy Variations
- No mayonnaise: Use all yogurt with a splash of olive oil
- Extra protein: Add grilled tofu or extra beans
- Mediterranean style: Add sun-dried tomatoes and extra herbs
- Spicy version: Stir in a little mustard or chili flakes
Storage
Store creamy pasta salad in an airtight container in the refrigerator for up to 3 days. Stir before serving. Freezing is not recommended, as the texture of the pasta and dressing will change.