Creamy Pasta Salad with Yogurt and Mayo Dressing
This pasta salad with mayonnaise will satisfy your cravings for a good serving of yummy pasta. Here's the simple recipe you can try.
Equipment
- Large pot for boiling pasta
- Colander
- Large mixing bowl
- Small mixing bowl (for dressing)
- Cutting board
- Chef's Knife
Ingredients
- 8 oz short pasta rotini, fusilli, or penne, uncooked, 225g
- ½ cup green bell pepper chopped, 75g
- 1 cup low-fat plain yogurt 245g
- 4 tablespoons mayonnaise 60g
- ½ cup tomatoes chopped, 90g
- ½ cup black olives sliced and drained, 70g
- ¼ teaspoon salt or to taste
- ¼ teaspoon ground black pepper or to taste
- ½ cup cucumber diced, 65g
- 2 tablespoons olive oil 30ml
- ½ medium lemon juiced, about 1 tablespoon / 15ml
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain in a colander, rinse under cold running water to stop the cooking, and drain again thoroughly. Set aside to cool.8 oz short pasta, 1/4 teaspoon salt
- In a large bowl, combine the chopped green bell pepper, tomatoes, cucumber, and sliced black olives. Season with salt and pepper and toss gently.1/2 cup green bell pepper, 1/2 cup tomatoes, 1/2 cup cucumber, 1/2 cup black olives, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper
- In a small bowl, whisk together the yogurt, mayonnaise, lemon juice, and olive oil until smooth and well combined.1 cup low-fat plain yogurt, 4 tablespoons mayonnaise, 1/2 medium lemon, 2 tablespoons olive oil
- Add the cooked and cooled pasta to the bowl of vegetables. Pour the yogurt-mayo dressing over the top and toss until everything is evenly coated.8 oz short pasta, 1/2 cup green bell pepper, 1/2 cup tomatoes, 1/2 cup cucumber, 1/2 cup black olives, 1 cup low-fat plain yogurt, 4 tablespoons mayonnaise, 1/2 medium lemon, 2 tablespoons olive oil
- Cover the bowl and refrigerate for at least 20 minutes before serving to let the flavours meld. Taste and adjust salt, pepper, or lemon juice as needed.1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1/2 medium lemon
Notes
Storage: Refrigerate in an airtight container for up to 2 days. The salad does not freeze well due to the mayo-yogurt dressing and raw vegetables.
Make-Ahead: Prep components separately — store cooked pasta tossed with a drizzle of olive oil, chopped vegetables, and the dressing in separate containers up to 24 hours ahead. Toss together just before serving.
Substitutions: Greek yogurt works in place of regular yogurt — thin with 1 teaspoon of water or extra olive oil to loosen the dressing. Regular sour cream also works at a 1:1 swap.
Pro Tip: Use short ridged pasta shapes like rotini, fusilli, or penne — the ridges trap the creamy dressing far better than smooth or long noodles.
Add-Ins: Crumbled feta, diced red onion, or a handful of fresh herbs like dill or parsley add flavour without changing the method.
Nutrition
Serving: 1servingCalories: 444kcalCarbohydrates: 51gProtein: 12gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 10mgSodium: 546mgPotassium: 399mgFiber: 3gSugar: 8gVitamin A: 346IUVitamin C: 26mgCalcium: 144mgIron: 1mg
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