Creamy Bow Tie Pasta Salad
A creamy bow tie pasta salad loaded with colorful veggies and tossed in a sweet-tangy mayo dressing. Perfect for BBQs, potlucks, or make-ahead lunches.
Ingredients
- 7 oz bow tie pasta
- 1 cup frozen peas
- 1 medium bell pepper yellow or red
- 2 medium carrots shredded
- 1 cup sweet corn canned
- 1½ cup black beans
- ¾ cup mayonnaise
- ⅔ cup 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
Calories: 471kcalCarbohydrates: 56gProtein: 13gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 13mgSodium: 268mgPotassium: 508mgFiber: 8gSugar: 13gVitamin A: 4321IUVitamin C: 39mgCalcium: 64mgIron: 2mg
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