" /> Creamy Pasta Salad - Life & Health Network

Creamy Pasta Salad

Perfect for your summer picnics.  smile

Ingredients

Quantity Unit Name Link Alternatives
2 teaspoons sea salt
½ pound small pasta shells
2 cups petite white corn, frozen
6 scallions, thinly sliced
1 yellow or orange bell pepper, seeded and diced
2 cups cherry tomatoes, sliced in half
½ cup reduced-fat Vegenaise
¼ cup Tofutti sour cream
¾ cup fresh dill, minced

Instructions

  1. Cook pasta according to package instructions and place in a large bowl with corn. (If using fresh corn, add the corn to the boiling pasta water about 2 minutes before the pasta is cooked, then drain with the pasta.) Then, add the scallions, diced pepper, and tomatoes, tossing gently to combine. Set aside to cool.
  2. While the pasta is cooling, whisk together the Vegenaise, sour cream, lemon juice, and salt. Pour the mixture over the pasta and mix well to incorporate the ingredients. Stir in the dill and salt to taste.
  3. Cover with clear wrap and chill for 4-6 hours to let the flavors marinate. Serve chilled.

Prep Time: 30 minutes
Serving Size: 10-12 servings
Sarah Yoo
Sarah Yoo

Sarah Yoo is the associate director of Life & Health but wears a few dozen hats as other this-and-thats, as is the norm in non-profit work. Her favorite part about working at Life & Health is meeting the people that Life & Health content has helped. Ultimately, Sarah dreams of doing humanitarian work in a developing country with her family.

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