Go Back
easy pasta salad from overhead with napkin

Easy Pasta Salad with Creamy Basil Dressing (Vegetarian)

This easy pasta salad is tossed with the easiest, creamiest basil dressing and topped with all the best things from a late summer harvest. Juicy peaches and fresh tomatoes, sweet corn and creamy avocado and crunchy green beans all tossed into a bowl with bowtie pasta for the perfect summer meal.
Course Salad
Cuisine American
Keyword pasta salad, vegetarian pasta salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10
Calories 112kcal
Author Debs


  • 2 cups uncooked pasta cooked according to package instructions
  • 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
  • 1/2 bunch basil
  • squeeze of lemon
  • 1 Tbsp honey
  • Salt and pepper to taste


  • 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.


This salad will keep for unto 4 days in the fridge.
The dressing makes a great low fat sauce for grilled chicken or fish.