Description
A fresh and tangy twist on the classic pasta salad, combining creamy Greek yogurt or mayo with lemon, dill, crisp vegetables, and spiral pasta.
Ingredients
12 oz spiral pasta
1/2 cup vegan mayo or Greek yogurt
1 tablespoon dill, chopped
Zest and juice of 1 lemon
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
Salt & black pepper to taste
1/2 red onion
1 cup cherry tomatoes
1/2 cucumber
1/4 cup crumbled feta (optional)
1/2 cup blanched green peas
Instructions
Cook pasta in salted water until al dente. Drain and rinse with cold water.
Whisk together mayo/yogurt, dill, lemon zest and juice, mustard, garlic powder, salt, and pepper.
Add diced vegetables and peas to the dressing.
Toss in cooled pasta and mix until well coated.
If desired, fold in crumbled feta.
Chill for at least 10 minutes before serving.
Notes
Add capers or chili flakes for bolder flavor.
For plant-based, use vegan yogurt and skip feta.
Swap peas for edamame or corn for variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiled + Chilled
- Cuisine: American
Nutrition
- Calories: 240
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: pasta salad recipes, lemon dill pasta salad, creamy summer salad