Description
A nostalgic, comforting, and easy-to-make creamy pasta salad featuring peas, Greek yogurt, and fresh herbs. Perfect for picnics, potlucks, or a quick weeknight side dish that balances indulgence with wellness.
Ingredients
Scale
- 1 pound (450g) dry short pasta (rotini, penne, fusilli, or elbow macaroni)
- 2 cups (200g) fresh or frozen peas
- 1/2 cup (120g) Greek yogurt
- 1/4 cup (60g) mayonnaise
- 1 tablespoon Dijon mustard
- 2 cloves garlic, finely minced
- 1/4 cup chopped fresh dill
- 2 tablespoons chopped fresh parsley
- Juice of 1 medium lemon
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (about 8-10 minutes).
- While pasta cooks, bring a small pot of water to a boil. Blanch fresh peas for 2-3 minutes until bright green and tender. Drain and rinse under cold water. (If using frozen peas, add to hot pasta for the last minute of cooking and skip blanching).
- Drain the cooked pasta and rinse under cold water to stop cooking and prevent sticking. Shake well in the colander to remove excess water.
- In a medium bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, minced garlic, lemon juice, salt, and pepper until smooth and creamy.
- In a large mixing bowl, combine the cooled pasta and blanched peas.
- Pour the dressing over the pasta and peas. Toss gently with a large spoon or spatula until evenly coated.
- Fold in the chopped fresh dill and parsley.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, give the salad a good stir. Adjust seasoning or add a splash of lemon juice if needed. Garnish with extra herbs if desired.
Notes
Rinsing the pasta after boiling is essential to remove excess starch and cool it quickly. Let yogurt and mayo sit at room temperature for 10-15 minutes before making the dressing for easier mixing. The salad tastes better after chilling overnight. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6
- Sodium: 350
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 4
- Protein: 12
Keywords: pasta salad, creamy pasta salad, peas recipe, summer side dish, picnic food, easy dinner, Greek yogurt dressing, healthy pasta salad