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Creamy pasta Salad
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5 from 1 vote

Creamy Pasta Salad

A perfect creamy summer salad
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad
Cuisine: American-Inspired
Keyword: Creamy Pasta Salad
Servings: 2
Author: Eateries Delightful



  • 8- ounce package elbow pasta or whatever pasta you have
  • 1/2 cup broccoli florets chopped
  • 1/2 cup asparagus chopped
  • 1/2 small red onion minced
  • 1/3 cup red bell pepper minced
  • 1/3 cup cucumber diced
  • 1/2 cup frozen peas
  • 1/2 cup carrots chopped frozen or fresh
  • 1/4 cup celery sticks
  • dried herbs (dill or mint) for topping


  • 1/2 cup mayo // refer notes for substitution options
  • 2 tbsp dijon mustard
  • 1 tbsp white wine vinegar or apple cider vinegar
  • 1/2 tbsp jalapeno sauce optional
  • 2 tsp honey // add only if you like the salad sweeter
  • Salt & pepper to taste
  • Red chilli flakes to taste


  • In a large pot pan, bring water and salt to boil. Add pasta and cook until soft. A minute or two before the cooking is done, confirm if pasta is cooked just right, if yes rinse immediately in cold water.
  • When pasta is being cooked, chop the veggies and keep them ready. I recommend using broccoli and/or asparagus in the recipe. Steam or cook the broccoli, asparagus in the microwave just enough to soften the crunch and brighten up the color.
  • Prepare the dressing - In a small bowl, add light mayonnaise, white wine vinegar, dijon mustard, salt, pepper, honey & combine. I used jalapeno sauce to spice up the dish. If it isn't available, red chili flakes do the job.
  • Pour the dressing over the pasta and vegetables and gently fold in until well combined and everything is evenly coated.
  • Cover and refrigerate for at least 15 mins before serving. Longer the better.


Cover and refrigerate the pasta salad for up to 3 days in the refrigerator.
Mayo Substitution -
1/2 cup sour cream 
1/4 cup sour cream + 1/4 cup light mayo
1/2 cup greek yogurt. This would result in a tangier salad. Skip Vinegar if you are using this as an option