Creamy Pasta Salad Recipe
Are you looking for delicious homemade pasta salad with mayo? Look no further, I have got you covered with this creamy pasta salad recipe. It is easy, delicious and uses a handful of vegetables, it is a perfect summer dish. This recipe can be served warm or cold.
Ingredients
- 1 lb (450g) Fusilli pasta: any short pasta would work for this recipe
- 1 cup diced Red pepper I used a large red bell pepper
- ⅓ cup chopped celery from 1 celery stalk
- ½ cup feta cheese crumbled: substitute with good old cheddar cheese or mozzarella pearls.
- 1 cup cherry tomatoes halved
- ⅓ cup diced red onions
- 1 cup cucumber chopped
- 1 teaspoon dried dill substitute for fresh dill
- Salt and freshly ground pepper to taste
- Green onions to garnish
Dressing
- 1 cup light mayonnaise
- 1 tablespoon Lemon juice or as needed
Instructions
- Cook the pasta in salted water according to the directions on the packet. Pasta should still be firm to bite. Drain and rinse the pasta under cold water, set aside and leave until completely cool. Make sure you drain any excess water.
- Add the cooled pasta to a large bowl, add chopped celery, diced red bell pepper, chopped cucumber, cherry tomatoes, crumbled feta cheese.
- Then add the juice of one medium lemon on top of the pasta and vegetables. Add mayonnaise, dill, salt and pepper and mix until combined. Place the pasta salad in the fridge for at least 30 minutes to build flavour. Serve and enjoy.
Notes
How To Store
This salad would keep in the fridge for up to 5 days but I prefer 3 days just to be safe.
Nutrition
Calories: 393kcalCarbohydrates: 47gProtein: 11gFat: 18gSaturated Fat: 5gCholesterol: 26mgSodium: 645mgPotassium: 336mgFiber: 4gSugar: 7gVitamin A: 1562IUVitamin C: 60mgCalcium: 128mgIron: 2mg
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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