Creamy Shell Pasta Salad

Creamy Shell Pasta Salad

Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Servings: 8

Ingredients

For the salad:

• 12 oz (340 g) dry medium pasta shells
• 1 cup frozen peas, thawed
• 1 cup diced red bell pepper
• 1 cup diced cucumber
• ½ cup finely diced red onion
• ½ cup shredded carrots
• 2 tablespoons chopped fresh parsley

For the creamy dressing:

• ¾ cup mayonnaise
• ½ cup plain Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• ½ teaspoon garlic powder
• ½ teaspoon salt, plus more for the pasta water
• ¼ teaspoon black pepper

Instructions

Step 1: Cook the pasta.
Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package directions until just tender. Avoid overcooking so the shells hold their shape when mixed.

Step 2: Cool and drain.
Drain the pasta and rinse briefly under cold running water until cool. Shake off excess water and let it drain thoroughly so the dressing stays creamy.

Step 3: Prepare the vegetables.
Dice the bell pepper and cucumber into small pieces. Finely chop the red onion and parsley. Pat the thawed peas dry. If the cucumber has a watery seed center, remove it before chopping.

Step 4: Make the dressing.
In a bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey, garlic powder, salt, and black pepper until smooth.

Step 5: Assemble the salad.
Place the cooled pasta in a large mixing bowl. Add the peas, bell pepper, cucumber, red onion, carrots, and parsley. Pour over the dressing and gently stir until everything is evenly coated.

Step 6: Chill.
Cover and refrigerate for at least 1 hour. This gives the flavors time to blend and the dressing time to settle into the shells.

Step 7: Stir and serve.
Stir gently before serving. Taste and adjust the seasoning. If the pasta has absorbed too much dressing, stir in 1–2 tablespoons of cold water or a little extra Greek yogurt to loosen it.

Tips

• Cool the pasta completely before adding the dressing.
• Cut the vegetables into similar-sized pieces for an even mix.
• For milder onion flavor, soak the chopped onion in cold water for 10 minutes, then drain and pat dry.
• Add diced cheddar, cooked chicken, or drained chickpeas for a heartier variation.
• Small shells, elbow macaroni, or rotini all work well.
• For advance preparation, reserve a little dressing to stir in just before serving.

Storage

Store in an airtight container in the refrigerator for 3–4 days. Stir before serving, as the pasta will absorb some dressing during storage.

Refrigerate within 2 hours of preparation or serving, or within 1 hour in temperatures above 90°F (32°C). Freezing is not recommended because the creamy dressing and fresh vegetables can lose their texture.

Serving Ideas

• Serve alongside grilled chicken, burgers, or barbecue ribs.
• Pair with sandwiches or wraps for an easy lunch.
• Enjoy with roasted vegetables or grilled corn.
• Add cooked, chilled chicken or tuna to turn it into a filling main dish.

Nutrition Benefits

The vegetables contribute fiber and a variety of vitamins, while Greek yogurt adds some protein to the dressing. Use whole-wheat pasta if you prefer more fiber.

Estimated nutrition per serving: 290 calories, 7 g protein, 36 g carbohydrates, 13 g fat, and 3 g fiber. Values vary depending on ingredient brands and portion sizes.

Q&A

Can I make this a day ahead?
Yes. Prepare it the day before, refrigerate, and stir in the reserved dressing before serving.

Can I use only mayonnaise?
Yes. Replace the Greek yogurt with the same amount of mayonnaise for a richer dressing.

Can I make it without mayonnaise?
Replace it with additional Greek yogurt. The dressing will be tangier and less rich; adjust the vinegar to taste.

Can I use gluten-free pasta?
Yes. Choose a variety that holds its shape when chilled, and cook carefully according to its package directions.

Why did my pasta salad become dry?
Pasta absorbs dressing as it sits. Stir in a little extra dressing or cold water before serving.

Can I leave out the honey?
Yes. It simply balances the tanginess of the vinegar and mustard.