Creamy Pasta Salad with Beans and Vegetables

Prep: 20 minutes | Cook: 10 minutes | Total: 30 minutes | Serves: 6

Introduction

creamy pasta salad with beans is a comforting yet fresh dish that brings together tender pasta, protein-rich beans, and colorful vegetables in a smooth, well-balanced dressing. It is the kind of recipe that works just as well for summer gatherings as it does for weekly meal prep. The beans add heartiness and nutrition, while crisp vegetables keep every bite lively and satisfying. What makes this salad special is its versatility—you can serve it chilled or slightly cool, as a main dish or a flavorful side. Quick tip: cook the pasta just to al dente and rinse briefly to stop cooking while keeping the texture firm and perfect for creamy dressings.

Ingredients

Pasta Salad

• 12 oz short pasta (penne, rotini, or fusilli) (340 g)
• 1 can white beans or kidney beans, drained and rinsed (15 oz / 425 g)
• 1 cup cherry tomatoes, halved (150 g)
• 1 cup cucumber, diced (150 g)
• 1 cup bell peppers, diced (red or yellow) (150 g)
• 1/2 cup corn kernels, cooked or canned (75 g)
• 1/4 small red onion, very finely chopped
• 1/3 cup fresh parsley or basil, chopped

Creamy Dressing

• 3/4 cup mayonnaise or light mayonnaise (180 g)
• 1/4 cup plain Greek yogurt (60 g)
• 2 tbsp olive oil (30 ml)
• 2 tbsp fresh lemon juice or apple cider vinegar (30 ml)
• 1 tsp Dijon mustard
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Optional Add-ins

• 1/4 tsp smoked paprika
• 1/4 tsp Italian seasoning

Step-by-Step Instructions

1. Cook the pasta.

   Bring a large pot of well-salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, usually 9–11 minutes. Drain and rinse briefly under cold water to stop the cooking and prevent sticking.

2. Drain and prepare the beans.

   Rinse the canned beans thoroughly and let them drain well. Removing excess liquid keeps the salad creamy rather than watery.

3. Chop the vegetables.

   Dice the tomatoes, cucumber, bell peppers, and red onion into small, even pieces. Uniform sizing ensures balanced flavor in every bite and a clean presentation.

4. Mix the creamy dressing.

   In a medium bowl, whisk together mayonnaise, Greek yogurt, olive oil, lemon juice, Dijon mustard, salt, black pepper, and garlic powder until smooth and glossy. Taste and adjust acidity or seasoning as needed.

5. Season the dressing.

   Add smoked paprika or Italian seasoning if using. These optional spices add depth without overpowering the freshness of the vegetables.

6. Combine the base ingredients.

   In a large mixing bowl, add the cooled pasta, beans, tomatoes, cucumber, bell peppers, corn, red onion, and fresh herbs. Toss gently to distribute ingredients evenly.

7. Add the dressing.

   Pour the creamy dressing over the pasta mixture. Fold carefully with a spatula until everything is evenly coated while keeping the pasta intact.

8. Rest and adjust.

   Let the salad rest for 10 minutes to allow flavors to blend. Taste again and adjust with extra salt, lemon juice, or olive oil if needed.

9. Chill or serve.

   Serve slightly chilled or at cool room temperature. Stir gently before serving to refresh the texture.

FAQs

Can I make this pasta salad ahead of time?

Yes. This salad can be made up to 24 hours in advance and stored covered in the refrigerator. Before serving, stir well and add a tablespoon or two of olive oil or yogurt if it looks dry.

What type of beans work best?

White beans, kidney beans, or chickpeas all work wonderfully. Choose beans with a firm texture so they hold their shape and add bite to the salad.

How can I make this recipe lighter or vegan?

For a lighter version, use light mayonnaise or increase the Greek yogurt ratio. To make it vegan, replace mayonnaise and yogurt with vegan alternatives or use blended cashews with lemon juice and olive oil.

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