The HEALTHIEST Creamy Pasta Salad | Quick & Easy 30 Minute Recipe
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.
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Watch the Video Below on How to Make this Creamy Pasta Salad
The HEALTHIEST Creamy Pasta Salad
- 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
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)
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
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
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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