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 Cashew Mayoor 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

12 servings

Serving size

½ cup


Amount per serving
Calories147
% Daily Value *
Total Fat 7g9%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 467mg21%
Total Carbohydrate 20g8%
Dietary Fiber 3g11%
Total Sugars 1g
Protein 4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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 Cashew Mayoor 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.

Notes

Creamy Pasta Salad
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