This easy pasta salad is packed with fresh vegetables, a creamy basil dressing, and a touch of sweetness from peaches. This salad is ideal for summer picnics, BBQs, or a light lunch. It can be made ahead of time and stored in the fridge, making it a convenient option for busy days.
You'll also love my lemon chicken pasta salad, farmer's market salad, and lemon artichoke pasta.
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⭐️ Why this recipe works
- Nutritious: This salad is healthy and delicious, packed with fresh vegetables and a creamy basil dressing made with Greek yogurt.
- Quick: With minimal cooking and prep time, this recipe is perfect for busy days.
- Crowd-Pleaser: This pasta salad is great for picnics, BBQs, and potlucks.
- Make-Ahead: The salad can be prepared in advance, making it convenient for meal planning.
🧾 Ingredient notes
- Pasta: The base of the salad provides carbs and a satisfying texture.
- Peach: Adds a sweet and juicy element to balance the savory ingredients.
- Corn Kernels: Provide a sweet crunch and enhance the salad's texture.
- Avocado: Adds creaminess and healthy fats.
- Cherry Tomatoes: Contribute a burst of freshness and acidity.
- Green Beans: Offer a crunchy texture and vibrant color.
- Greek Yogurt: The base for the creamy dressing, making it healthier.
- Basil: Adds fresh, aromatic flavor to the dressing.
- Lemon: Provides acidity to balance the creamy dressing.
- Honey: Adds a touch of sweetness to the dressing.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Pasta Salad with Creamy Basil Dressing recipe step-by-step
- Cook the Pasta: In salted boiling water, cook the pasta according to the package directions until al dente.
- Cool the Pasta: Drain the pasta well in a colander and place it under cold running water until the noodles are cold.
- Prep the Vegetables: Add the cooled pasta to a large bowl, then add the peach wedges, corn kernels, avocado slices, cherry tomatoes, and green beans.
- Make the Dressing: Meanwhile, add the Greek yogurt, basil, lemon juice, honey, salt, and pepper to a food processor and blend until smooth. If the dressing is too thick, add some water until the desired consistency is reached.
- Combine Everything: Pour the dressing over the pasta and vegetables, tossing gently to coat everything evenly.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Infuse More Flavor: For an extra boost of flavor, marinate the tomatoes in a bit of olive oil, salt, pepper, and minced garlic for 15-20 minutes before adding them to the salad.
- Use Seasonal Vegetables: Depending on the season, incorporate fresh, local produce. For example, in the summer, use fresh corn, zucchini, and tomatoes; in the fall, try roasted butternut squash or Brussels sprouts.
- Pasta Texture: For the best texture, cook the pasta just until al dente and rinse with cold water to stop the cooking process immediately.
📖 Substitutions and variations
- Pasta: Substitute with gluten-free pasta or whole wheat pasta.
- Vegetables: Use any fresh vegetables you prefer or have on hand, such as bell peppers, cucumbers, or spinach.
- Protein: Add grilled chicken, shrimp, or chickpeas for extra protein.
- Dressing: Swap the creamy basil dressing for a vinaigrette or ranch dressing for a different flavor profile.
🍯 Storing pasta salad leftovers
- Fridge: Store the pasta salad in an airtight container in the fridge for up to 3 days.
❓Recipe FAQ's
Use a dairy-free yogurt for the dressing and replace honey with maple syrup or agave nectar.
You can finely chop the basil and mix the dressing ingredients by hand.
To prevent browning, toss the avocado slices in a little lemon or lime juice before adding them to the salad.
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Basil Pasta Salad with Creamy Dressing
Ingredients
- 4 cups cooked pasta
- 1 peach cut into wedges
- kernels from 1 cob of corn
- 1 Avocado, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup green beans, trimmed and cut in half
For the creamy basil dressing
- 1 cup low-fat Greek yogurt
- ½ bunch basil
- squeeze of lemon
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- In salted boiling water, cook the pasta according to the package directions.
- Drain the pasta well in a colander and place the pasta in the sink under cold running water until the noodles are cold.
- Add all the vegetables and set aside.
- Meanwhile make the dressing. Add all dressing ingredients to a food processor and blend until smooth. Add some water, if the dressing is very thick, until desired consistency is reached. Adjust the seasoning, and toss the dressing with the salad.
Notes
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
Mj says
How many cups is a “half bunch” of basil?
Debs says
About 1/2 a cup, but add more if you love it!
Mary Ann | The Beach House Kitchen says
What a fabulous, fresh summer salad Debs! That creamy basil dressing sounds perfect. I've been visiting the farmstands frequently this summer, so I've got what it takes to whip this one up!
Debs says
Thanks so much Mare! It's a keeper for sure!