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Creamy Garlic Parmesan Pasta Salad: Easy & Light

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A light and creamy pasta salad with a garlic parmesan dressing, perfect for meal prep, potlucks, or a quick weeknight dinner. Made with Greek yogurt for a healthier twist, this salad is packed with flavor and veggies.

Ingredients

Scale
  • 12 ounces short pasta (rotini, fusilli, or penne)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, finely diced
  • 1/2 cup frozen peas, thawed
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1/3 cup grated parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and black pepper, to taste
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente (about 8-10 minutes). Drain in a colander, rinse with cold water, and let sit to drain well.
  2. Bloom the garlic: While pasta cooks, heat 1 tablespoon olive oil in a small skillet over medium-low heat. Add minced garlic and cook for about 1 minute, stirring constantly, until fragrant and just barely golden. Remove from heat and let cool.
  3. Make the dressing: In a small mixing bowl, whisk together Greek yogurt, mayonnaise, grated parmesan, bloomed garlic (with oil), lemon juice, Dijon mustard, salt, pepper, and red pepper flakes (if using) until smooth and creamy. Adjust seasoning to taste.
  4. Prep the veggies: Halve cherry tomatoes, dice cucumber, finely dice red onion, and chop parsley. Thaw frozen peas under warm water and pat dry.
  5. Combine everything: In a large mixing bowl, combine cooled pasta, cherry tomatoes, cucumber, red onion, peas, and parsley. Pour dressing over top and fold gently until evenly coated.
  6. Chill (optional but recommended): Cover bowl and refrigerate for at least 30 minutes before serving to let flavors meld.
  7. Final touch: Before serving, stir well, taste and adjust seasoning. Garnish with extra parsley or parmesan if desired.

Notes

Bloom the garlic in olive oil for a mellow, sweet flavor instead of using raw garlic. Cook pasta al dente and rinse with cold water to prevent mushiness. Use full-fat Greek yogurt for best texture. The salad gets better after a day in the fridge. For a dairy-free version, use dairy-free yogurt and nutritional yeast. For a vegan version, use vegan mayo and add extra lemon juice.

Nutrition

Keywords: pasta salad, creamy garlic parmesan, easy pasta salad, light pasta salad, meal prep, potluck, summer recipe

Find it online: https://evadinnerideas.com/creamy-garlic-parmesan-pasta-salad-easy-and-light/