Creamy Pasta Salad

Sometimes, you just need things to be easy. You need lunch or dinner to take less than half an hour to prepare, and you want to make it early in the day so that it’s ready when you are. This pasta salad is for just such a day. (It doesn’t hurt that it’s cheerfully bright and ideal for eating outside in the sun.) This perfect pasta salad really only takes as long to make as your pasta takes to cook.


Yields12 ServingsPrep Time5 minsCook Time10 minsDifficultyBeginner

Ingredients

 ½ lb whole-wheat small pasta shells
 2 cups white corn, thawed
 6 scallions, thinly sliced
 1 yellow or orange bell pepper, seeded and diced
 2 cups cherry tomatoes, halved
 ½ cup reduced-fat Vegenaise
 ¼ cup Tofutti sour cream
 ¼ cup lemon juice
 2 tsp salt
 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.

Nutrition Facts

Serving Size ½ cup

Servings 12


Amount Per Serving
Calories 147
% Daily Value *
Total Fat 7g11%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 467mg20%
Total Carbohydrate 20g7%
Dietary Fiber 3g12%
Sugars 1g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 ½ lb whole-wheat small pasta shells
 2 cups white corn, thawed
 6 scallions, thinly sliced
 1 yellow or orange bell pepper, seeded and diced
 2 cups cherry tomatoes, halved
 ½ cup reduced-fat Vegenaise
 ¼ cup Tofutti sour cream
 ¼ cup lemon juice
 2 tsp salt
 ¾ cup fresh dill, minced

Directions

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.

Creamy Pasta Salad
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