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Gathering the right ingredients is key to making a delicious creamy summer pasta salad. Here’s what you need: - 8 oz fusilli pasta - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - ½ cup red bell pepper, diced - ¼ cup red onion, finely chopped - 1 cup frozen peas, thawed - ½ cup cream cheese, softened - ½ cup Greek yogurt - 2 tablespoons lemon juice - 1 tablespoon olive oil - 1 teaspoon dried dill - Salt and pepper to taste - Fresh basil, for garnish (optional) Each ingredient adds its own flavor and texture to the dish. The fusilli pasta serves as the base, and its twists hold the creamy dressing well. Cherry tomatoes give a burst of sweetness, while cucumber adds crunch. The red bell pepper and onion bring a nice color and sharpness. Peas add a touch of sweetness and a pop of color. The cream cheese and Greek yogurt create the creamy dressing, making every bite rich and satisfying. Lemon juice brightens the flavors, and olive oil adds a smooth finish. Dried dill offers a hint of herbiness, while salt and pepper enhance all the tastes. Feel free to adjust the ingredients to your liking. You can swap the vegetables or add more herbs. This salad is versatile and perfect for summer picnics or family meals. Enjoy the process of creating your own version! {{ingredient_image_1}} - Bring salted water to a boil in a large pot. - Add 8 oz of fusilli pasta. Cook until al dente, about 8-10 minutes. - Drain the pasta and rinse it under cold water. This cools it down quickly. - In a large mixing bowl, combine: - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - ½ cup red bell pepper, diced - ¼ cup red onion, finely chopped - 1 cup frozen peas, thawed - Mix these veggies well. Their flavors will add freshness to the salad. - In a medium bowl, mix: - ½ cup cream cheese, softened - ½ cup Greek yogurt - 2 tablespoons lemon juice - 1 tablespoon olive oil - 1 teaspoon dried dill - Salt and pepper to taste - Stir until smooth and creamy. This dressing will coat the pasta perfectly. - Add the cooled pasta to the bowl with the vegetables. - Pour the dressing over the pasta and veggies. - Gently fold everything together. Ensure all pieces are well coated. - Cover the bowl with plastic wrap. - Refrigerate the salad for at least 30 minutes. This helps the flavors blend. - Serve chilled for a refreshing dish. Enjoy the burst of summer flavors! To make perfect al dente pasta, follow a few easy steps. Start by bringing a large pot of salted water to a boil. Use about one tablespoon of salt for every four quarts of water. This helps flavor the pasta. Add the fusilli pasta and cook it according to the package instructions. Stir the pasta a few times to keep it from sticking. Check the pasta a minute before the time is up. It should be firm but not hard. Once it's ready, drain it and rinse under cold water to stop the cooking process. This helps keep the texture just right. To boost the flavor of your salad, consider adding fresh herbs or spices. Fresh parsley or chives can add brightness. You can also mix in some diced avocado for creaminess. A sprinkle of red pepper flakes gives it a nice kick. For a sweet touch, try adding sliced olives or sun-dried tomatoes. These small additions can make your salad taste even better and more exciting. When serving your creamy summer pasta salad, presentation matters. Use a large, colorful bowl to showcase the vibrant ingredients. You can also serve it in individual cups for a fun touch at parties. For garnishing, sprinkle some fresh basil on top. This not only looks nice but adds a fresh aroma. Serve the salad chilled for the best taste. Pair it with grilled chicken or a crisp white wine for a perfect summer meal. Pro Tips Cook Pasta Al Dente: Make sure to cook the fusilli pasta until it is al dente for the perfect texture that holds up in the salad. Fresh Vs. Frozen Peas: Using fresh peas will enhance the flavor and texture of the salad, but thawed frozen peas are a great time-saver. Customize Your Veggies: Feel free to add or substitute other veggies like bell peppers or zucchini for a personalized touch. Chill Before Serving: Allowing the salad to chill for at least 30 minutes lets the flavors meld beautifully, resulting in a tastier dish. {{image_2}} Adding protein to your pasta salad makes it heartier. Here are some ideas: - Chicken: Grilled chicken works well. Dice it into bite-sized pieces. - Shrimp: Cook shrimp in garlic and olive oil. Toss it in for a fresh taste. - Tofu: For a vegetarian option, use firm tofu. Cube it and sauté until golden. You can mix and match proteins based on your taste. Each choice adds its unique flavor. If you want to boost the veggie power, try these ideas: - Broccoli: Blanch broccoli florets for a nice crunch. - Zucchini: Grate or slice zucchini thinly for added freshness. - Chickpeas: Add canned chickpeas for more protein and fiber. Feel free to load up on your favorite vegetables. The more, the merrier! You can customize the dressing to change the flavor: - Balsamic Vinaigrette: Swap out the creamy dressing for a tangy balsamic one. - Pesto: Add pesto for a rich and herbal taste. - Sour Cream: Use sour cream instead of Greek yogurt for a different tang. Experiment with flavors. Each dressing offers a new twist to your salad. To keep your creamy summer pasta salad fresh, use an airtight container. Glass or plastic containers work well. Make sure the lid fits tightly to avoid air. If you plan to eat it soon, you can just cover the bowl with plastic wrap. This method also helps keep the flavors intact. Your pasta salad stays good for about 3 to 5 days in the fridge. Always check for any changes in smell or color before eating. If you notice anything strange, it’s best to throw it out. Keeping it cold helps keep it fresh. If you want to refresh your salad, take it out of the fridge. Let it sit at room temperature for about 10-15 minutes before serving. This will help the flavors come back. You can also add a splash of olive oil or lemon juice to brighten it up again. Just mix gently and enjoy! You can keep creamy pasta salad in the fridge for up to three days. After that, the taste may change. The veggies may also get soggy. Always check for any signs of spoilage before eating. If it smells off or looks strange, it’s best to toss it. Yes, you can make this recipe ahead of time! It’s great for meal prep or gatherings. Just cover it and store it in the fridge. Making it a few hours in advance allows the flavors to blend. If you make it the day before, it will taste even better! If you don’t have Greek yogurt, you can use sour cream. It has a similar texture and tangy flavor. Plain yogurt also works well. For a dairy-free option, try using cashew cream or silken tofu blended until smooth. These options keep the creaminess without losing taste. Absolutely! To make this creamy summer pasta salad gluten-free, use gluten-free pasta. There are many options made from rice, corn, or chickpeas. They cook differently, so follow the package instructions. The rest of the ingredients are naturally gluten-free, so you’re good to go! This creamy pasta salad combines fresh veggies with a simple dressing. You learned how to cook pasta, prepare veggies, and mix flavors. Remember, you can add proteins or spices for extra taste. Storing leftovers correctly helps keep them fresh. Feel free to customize the recipe based on your preferences. Enjoy creating your own delicious summer dish!

Creamy Summer Pasta Salad

A refreshing pasta salad perfect for summer, featuring fusilli pasta, fresh vegetables, and a creamy dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 4
Calories 300 kcal

Ingredients
  

  • 8 oz fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 2 red bell pepper, diced
  • 1 4 red onion, finely chopped
  • 1 cup frozen peas, thawed
  • 1 2 cream cheese, softened
  • 1 2 Greek yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon dried dill
  • to taste salt and pepper
  • for garnish fresh basil (optional)

Instructions
 

  • In a large pot, bring salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
  • While the pasta is cooling, prepare the vegetables. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, red bell pepper, red onion, and thawed peas.
  • In a medium bowl, mix together the softened cream cheese, Greek yogurt, lemon juice, olive oil, dried dill, salt, and pepper until smooth and creamy.
  • Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the pasta and vegetables and gently fold everything together until evenly coated.
  • Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled and garnish with fresh basil if desired.

Notes

Chill for at least 30 minutes to enhance flavors.
Keyword creamy, pasta salad, summer