creamy pasta salad
This creamy pasta salad is your ultimate lazy-girl comfort dish — tangy, fresh, and full of feel-good vibes. Perfect for last-minute meals, summer picnics, or emotional support lunches. Made with Greek yogurt, lemon, and a handful of crunchy veggies, it’s light yet rich, and totally customizable.
Equipment
- Medium pot for pasta boiling adventures
- Strainer
- Mixing bowl
- Wooden spoon or spatula
- Knife & cutting board
- Fridge space for chilling aka flavor-melding
Ingredients
- 2 cups cooked rotini pasta or any short pasta you love—this one’s flexible like leggings after brunch
- 1/2 cup plain Greek yogurt this gives it that tangy creaminess without mayo drama
- 1/4 cup mayo because balance, honey
- 2 tbsp fresh lemon juice non-negotiable—brightens the whole thing
- 1 tsp Dijon mustard adds a sneaky kick
- 1 stalk celery finely chopped (for crunch—sub cucumber if you’re feeling wild)
- 1/4 cup red onion thinly sliced (I soak it in water so it’s not a breath weapon)
- Salt and black pepper to taste trust your gut
Instructions
Boil Like a Boss
- Get that pasta water bubbling with love. Salt it like the sea (seriously, it’s your only chance to season the noodles). Cook until just al dente—nobody wants mush. Then drain, rinse with cold water, and let it chill out.
Mix That Creamy Magic
- In a big ol’ bowl, stir together the Greek yogurt, mayo, lemon juice, Dijon, salt, and pepper. Taste it. Now taste it again. Adjust if you’re feeling sassy. This is your dressing’s moment to shine.
Fold in the Goodness
- Add in the cooled pasta, celery, and onion. Gently fold everything together like you’re tucking a baby in bed—don’t overmix, just love it into creamy harmony. If it looks too thick, add a spoon of yogurt or a splash of milk.
Chill and Slay
- Cover that beauty and pop it in the fridge for at least 30 minutes. Let all the flavors become besties. Then serve with a sprinkle of fresh herbs if you’re feelin’ extra (I usually am).
Notes
- Pasta too sticky? Rinse it in cold water post-boil and toss with a touch of olive oil.
- Make it ahead for the best flavor the next day.
- Customize it with feta, fresh herbs, or grilled protein.
- Yogurt-only version is possible, but mayo brings that extra smooth creaminess.
- Gluten-free friendly — just swap the pasta!