Description
A chilled, versatile dish combining al dente pasta with fresh vegetables, fiber-rich white beans, and a tangy creamy dressing. Perfect for picnic meals or quick gatherings, this comforting salad is easy to assemble and offers a delightful balance of textures and flavors.
Ingredients
8 oz all-purpose pasta (such as bowtie or penne)
1/3 cup mayonnaise
1/3 cup plain Greek yogurt
1 tsp Dijon mustard
1 tbsp fresh lemon juice
2 cups chopped bell peppers (mixed colors)
1 cup diced cucumber
1 pint cherry tomatoes, halved
1 can (15 oz) cannellini beans, drained and rinsed
1/4 cup olive oil
1 tbsp chopped fresh basil
1 tbsp chopped fresh dill
Salt and black pepper to taste
1/4 cup thinly sliced red onion
Instructions
Bring a large pot of salted water to a boil. Cook pasta until al dente (about 8-10 minutes depending on type). Drain and rinse under cold water to stop cooking.
In a medium bowl, whisk mayonnaise, Greek yogurt, Dijon mustard, lemon juice, olive oil, basil, dill, salt, and pepper to create the dressing.
In a large mixing bowl, combine cooked pasta, bell peppers, cucumber, cherry tomatoes, cannellini beans, and red onion.
Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
Refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
For best results, refrigerate the salad for 4-6 hours. Substitute mayonnaise with vegan alternatives for plant-based versions. Add shredded carrots, spinach, or avocado for extra nutrition. The dressing keeps in the fridge for 3 days.