There's a Creamy Pasta Salad that shows up at every summer table, and this is mine. Bow tie pasta, sweet corn, black beans, crunchy bell pepper, carrot, and soft peas, all tossed in a sweet-tangy dressing made with mayo, Greek yogurt, a little mustard, and a touch of seasoning. Perfect side dish for barbecues, potlucks, or make-ahead lunches, and it only gets better as it sits.
The dressing is the secret. It's rich without being heavy, slightly sweet, slightly sharp, and it coats every piece of pasta and vegetable evenly. Just save a little extra dressing to stir in before serving, because the pasta will drink up what's there.
It sounds simple because it is. But it's also the kind of thing people go back for a second bowl of without really meaning to. Cold, colorful, and completely satisfying. This is summer in a bowl.
Love refreshing salads? Try my tangy chickpea salad or the unique jalapeno popper cucumber salad.
Key Ingredients
Here's what you'll need to make this easy Creamy Pasta Salad. See recipe card for quantities.
- Pasta - Bow tie (farfalle) works great here but any short pasta does the job. Rotini, penne, or shells all hold the dressing well. Avoid long pasta like spaghetti.
- Vegetables - Bell pepper, carrot, peas, and sweet corn add color and crunch. You can also swap in or add broccoli, red onion, cherry tomatoes, celery, or cucumber.
- Beans - Canned black beans, drained. Red or kidney beans work as a swap.
- Mayo - Use a full-fat mayo for the creamiest result. Light mayo works but the dressing will be thinner.
- Greek Yogurt - Replaces some of the mayo to lighten the dressing without losing creaminess. Full-fat or low-fat both work.
- Seasoning - Dijon mustard, a touch of sugar, lemon juice, black pepper, and a little ketchup round out the dressing.
Step By Step With Photos
Here's how to make this Creamy Bow Tie Pasta Salad recipe with a simple visual guide.
- Add all the vegetables, black beans, and cooled bow tie pasta to a large bowl and give everything a quick toss to combine.
- In a separate bowl, whisk together all the dressing ingredients until smooth and creamy.
- Pour the dressing over the pasta salad, making sure to reserve a little for later.
- Toss until everything is evenly coated, cover and chill for at least 2 hours, then stir in the reserved dressing before serving.
Helpful Tips
- Salt your pasta water generously. It's the only chance to season the pasta itself.
- Drain everything well: pasta, peas, sweet corn, and beans. Excess water will thin out the dressing.
- Taste and adjust the dressing before mixing everything together. Easier to fix at that stage.
- Give it at least 2 hours in the fridge before serving, or overnight for best results.
- Reserve some dressing and stir it in just before serving. The pasta absorbs a lot as it sits.
Make Ahead & Storage
This pasta salad is a great make-ahead dish. Prepare it fully, cover, and refrigerate for at least up to 2 hours before serving, or make it the night before for the best flavor. Before serving, stir in the reserved dressing to freshen it up.
Leftovers keep well in an airtight container in the fridge for up to 3 days. Give it a good stir before serving and add a splash of mayo or dressing if it looks dry.
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📖 Recipe
Creamy Bow Tie Pasta Salad
Ingredients
- 7 oz (200 g) bow tie pasta
- 1 cup (140 g) frozen peas
- 1 medium (220 g) bell pepper yellow or red
- 2 medium (110 g) carrots shredded
- 1 cup (150 g) sweet corn canned
- 1½ cup (265 g) black beans
- ¾ cup (190 g) mayonnaise
- ⅔ cup (150 g) Greek yogurt
- 2 teaspoon Dijon mustard
- 3 tablespoon sugar
- salt to taste
- ½-1 teaspoon cracked black pepper
- 2 tablespoon ketchup
- 2 teaspoon lemon juice
Instructions
- Cook the bow tie pasta in salted water according to package directions until al dente. Midway through cooking, add the frozen peas to the same pot and cook until tender. Drain and rinse under cold water to cool completely.
- In a large mixing bowl, combine the bell pepper, shredded carrots, sweet corn, and black beans.
- Add the cooled pasta and peas to the bowl.
- In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, sugar, salt, black pepper, ketchup, and lemon juice until smooth and creamy.
- Pour the creamy dressing over the pasta salad and mix until everything is evenly coated.
- For best flavor, chill before serving. Reserve a little dressing to drizzle over the salad before serving, as the pasta will absorb some of the dressing in the fridge.
Video
Notes
- Drain the pasta, peas, corn, and beans well. Excess water thins out the dressing.
- Make this creamy pasta salad the night before for the best flavor.
- Keeps in the fridge for up to 3 days in an airtight container.
Nutrition
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