This Creamy Pasta Salad is a flavorful mix of white beans, bright vegetables, olives, pickles and fresh herbs with your favorite pasta, all tossed in a delicious, creamy dressing. It’s the perfect refreshing side dish for your next potluck or summer cookout!
You simply cannot go wrong with this deliciously creamy pasta salad! It’s everything you crave in a really good pasta salad. And one of my favorite things is how versatile it is. You can really change up the veggies however you like! Pretty much anything goes in this one. Other veggie ideas include cherry tomatoes, artichokes, zucchini and broccoli.
Enjoy this salad as a light vegetarian main or hearty side dish with just about any protein! It’s amazing served next to some grilled chicken shawarma kebabs or alongside a juicy cheeseburger. It’s packed with fresh flavor and nutritious veggies (that everyone will gobble up). Give it a try, and you’ll be hooked!
Ingredients you’ll need
This creamy pasta salad recipe is filled with flavor, colors and textures that make it absolutely irresistible. Here’s everything you’ll need to make it for your next cookout or party:
- Pasta: Feel free to use any variety you’d like! Some great short pasta options are rotini, fusilli, shells or elbows.
- White beans: Add heartiness and a creamy texture.
- Vegetables: A combination of cucumber, bell pepper, corn, shallot and celery brings crisp, fresh texture and tons of flavor.
- Pickles: I love the addition of just 1/4 cup chopped pickles for extra flavor, but feel free to omit if you’re not a fan.
- Olives: Use your favorite type – black olives or Kalamata olives both work great with the other flavors in this salad.
- Herbs: Both fresh parsley and dill add color and fresh herby flavor.
- Dressing: Combine mayonnaise, sour cream, garlic, lemon juice, white vinegar, Dijon mustard, and seasonings to help bind all of the ingredients and make this salad taste amazing!
Variations and substitutions
- Beans: Feel free to use cannellini, northern, navy, or chickpeas.
- Onion: A shallot has a more mild flavor than other onion types. You can use red onion instead.
- Add cheese: Want to add a cheesy taste? Mix in about 1/2 cup cubed mozzarella or crumbled feta cheese.
How to make this recipe
- Boil the pasta: Cook the pasta in a large pot of salted boiling water as per package instructions. Drain it and rinse it under cold water for 10-15 seconds so it doesn’t overcook.
- Prep the veggies and make the dressing: While the pasta cooks, prep your veggies and make the dressing. Add all the sauce ingredients to a blender and blend for 30 seconds or until creamy.
- Combine pasta, veggies and dressing: To a large bowl, add all ingredients. Drizzle with the dressing and toss to combine. Serve immediately or place in the fridge to chill.
Helpful tips
- Cooling the pasta: Be sure after removing the pasta from heat, you run it under cold water in a colander. This will quickly help the salad cool and prevent it from overcooking.
- Chopping the veggies: Dice all of the vegetables finely. You don’t want too large of chunks in a pasta salad.
- Chill the salad: While you can serve this room temperature, it’s actually best chilled. For chilling time, be sure to plan ahead, so that it can sit in the refrigerator for several hours before serving.
More salad recipes to try
- Detox Salad
- Corn Avocado Salad
- Creamy Cucumber Salad
- Grilled Chicken Fajita Salad
- Avocado Caprese Salad
- Mediterranean Cucumber Salad
Creamy Pasta Salad
Ingredients
- 8 ounces pasta, rotini, fusilli, shells, or elbows
- 1 (15-oz) can white beans , (like cannellini, northern, navy, or chickpea)
- 1 cup cucumber , diced
- 1 red bell pepper, diced
- 1/4 cup corn, fresh grilled or canned and drained
- 1/4 cup sliced olives
- 1/4 cup pickles, chopped
- 1 shallot or small red onion, sliced
- 1 rib celery, chopped
- 2 Tablespoons parsley, minced
- 2 Tablespoons dill, minced
Dressing:
- 1/2 cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 2 cloves garlic
- 1 Tablespoon lemon juice
- 1 Tablespoon white vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon EACH red pepper flakes, Italian seasoning, 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 10-15 seconds so it doesn’t overcook.
- While the pasta cooks, prep your veggies and make the dressing. Add all the sauce ingredients to a blender and blend for 30 seconds or until creamy.
- To a large bowl, add all ingredients. Drizzle with the dressing and toss to combine.
- Serve immediately or store in the fridge covered with plastic wrap or in an airtight container for up to 3 days.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Layla Atik // Gimme Delicious | Photography by: Eat Love Eats
Frequently asked questions
What is the best pasta for pasta salad?
It’s all about the shape! Avoid noodles that are long like spaghetti or linguine. Instead, choose short pasta with nooks and crannies to trap the delicious dressing. Great choices are fusilli, gemelli, rotini, or elbows.
Do you rinse pasta for pasta salad?
Yes, it’s best to rinse the pasta for about 15-20 seconds with cold water after boiling. This will quickly decrease the temperature of the pasta and keep it from sticking together.
What’s best to serve with cold pasta salad?
The great thing about pasta salad is that it goes well with just about anything. For example, anything grilled, like burgers, BBQ chicken, steak, ribs or salmon. In addition, it’s also very tasty with sandwiches, wraps and shrimp.
Storage recommendations
Store leftover pasta salad in the fridge covered with plastic wrap or in an airtight container for up to 3 days.
