Description
A quick and comforting pasta salad with a tangy, creamy dressing made from mayonnaise and Greek yogurt. Featuring crunchy vegetables, fresh herbs, and no meat or alcohol, this dish is perfect for family meals, potlucks, or easy weeknight dinners that feel indulgent.
Ingredients
12 oz rotini or penne pasta
1 cup mayonnaise (use vegan alternative for a dairy-free version)
1/2 cup Greek yogurt (plain, non-fat if preferred)
2 tbsp cider vinegar
1 tbsp dijon mustard
1/2 cup finely chopped dill pickle relish
1/4 cup chopped fresh chives
4 celery stalks, finely chopped
1 small red onion, diced
1 red bell pepper, julienned
1 tbsp olive oil
salt, to taste
pepper, to taste
1 tbsp apple cider vinegar (optional, for extra tang)
Instructions
Cook pasta according to package instructions, then drain and let cool
In a bowl, combine mayonnaise, Greek yogurt, cider vinegar, Dijon mustard, and chopped relish; mix until smooth
Add chopped celery, red onion, and red bell pepper; toss until well-coated
Season with salt, pepper, and a drizzle of olive oil for richness
Let sit at room temperature for 10 minutes before refrigerating to chill
Serve cold or at room temperature
Notes
Best served chilled, but can be made ahead and refrigerated up to 3 days
Add optional grilled chicken (halal) or canned beans (e.g., chickpeas) for extra protein
Adjust dressing proportions based on personal preference
For tangier flavor, add extra cider vinegar in the second step
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Stovetop, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg