This Creamy Pasta Salad is loaded with flavors, made with simple ingredients and comes together in just 30 minutes. Serve it chilled or even at room temperature. Either way, this is the kind of food that´s going to fill your body with so much goodness.
The beauty of this pasta salad is the creamy texture. I used Greek yogurt instead of mayonnaise or sour cream. The Greek yogurt not only adds an incredible flavor, but it gives the pasta salad an extra kick of healthy protein.
I added some Manchego Cheese (10% OFF Your First Order with Code ¨ONAFORK¨) to give this salad a punch of Spanish goodness. But you can use any cheese you like. I also used fusilli pasta, but any type of thick cut pasta will work here.
TIPS & TRICKS to Make this Recipe: As stated above, you can serve this pasta salad chilled or at room temperature. It will hold for up to 5 days in the fridge. Make sure to reserve some of the pasta water, just in case your pasta salad gets too thick. Just mix in some of the pasta water to thin it out.
Key Ingredients & Cookware I used in this Recipe:
MANCHEGO CHEESE
SPANISH SEA SALT
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Watch the Video Below on How to Make this Creamy Pasta Salad
The HEALTHIEST Creamy Pasta Salad
Ingredients
- 8 oz fusilli pasta 225 grams / 2 1/4 cups
- 3/4 cup low-fat plain Greek yogurt 215 grams
- 1 red bell pepper
- 1 green bell pepper
- 1 shallot
- 10 cherry tomatoes
- 10 black pitted olives
- 2 oz manchego cheese
- 1 lemon
- 1 clove garlic
- 1/2 tbsp dried oregano 1.5 grams
- 2 tbsp chopped fresh parsley 8 grams
- pinch sea salt
- dash black pepper
Instructions
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Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat, once the water comes to a boil add in the pasta, cook until al dente, stirring occasionally, then drain and set aside to cool off (reserve a little of the water for later use)
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Meanwhile, finely chop the red & green bell pepper, thinly slice the shallot, cut the cherry tomatoes in half, cut the black pitted olives in half and cut the Manchego cheese into small squares
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Once the pasta is cool enough to handle, transfer it into a large bowl, along with the Greek yogurt and all the cut vegetables & Manchego cheese, then add in 1 tbsp (15 ml) lemon juice, finely grate in the clove of garlic, add the oregano, parsley and season with sea salt & black pepper, gently mix together until well mixed
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Serve chilled or at room temperature, sprinkled with finely chopped fresh parsley, If your pasta salad is too thick, mix in some of the reserved pasta water
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15 . Apr . 2023Christine Faltermeier
Hi Albert, thank you for your recipes! They are very delicious. I don’t know how many I printed out, 2 or 3. I would like to pay for it but in our country a paypal account is very expensive. I can make a bank transfer or pay with my credit card. Let me know if I can pay by these means.
Warm regards,
Christine
24 . Aug . 2022Spain on a Fork
Hello Christine! The best way to support would be to buy a Spain on a Fork t-shirt! Link in the blog post right above the recipe card 🙂 Much love
25 . Aug . 2022Ramya
sorry pl delete my previous comment cant wait to make this soon for me can i use coconut yogurt and vegan cheese and skip red and green bell peppers as am not a big fan of red and green bell peppers i love pasta soooooooooooooo much i never had the healthiest creamy pasta salad before perfect for my after office meals love your recipes as always brightens up my day everyday after work
15 . Aug . 2022Spain on a Fork
Sounds great Ramya!! Much love 🙂
16 . Aug . 2022Jaime Rodriguez
15 . Aug . 2022I enjoy yor show, and make many of your recipes. My parents were Spanish and I was fortunate to have been able to spend my summers in Granada. We are buying a house in Nieles, Alpujarra where my father was born. Come and visit once its all said and done.
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
16 . Aug . 2022