Creamy Veggie Pasta Salad Recipe

Light, healthy, and bursting with flavor! This Creamy Veggie Pasta Salad is a delicious alternative to boring salads. Made with nonfat sour cream and fresh veggies, it's the perfect side dish or light meal. Get ready for a creamy, crunchy, and satisfying experience! Prep time is minimal, and the longer it chills, the better it tastes!

Prep Time 20 mins
Cook Time 30 mins
Calories 401 kcal
Protein 27g
Rating 4.0 (1 Reviews)
Creamy Veggie Pasta Salad 49

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Creamy Veggie Pasta Salad

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How to Make Creamy Veggie Pasta Salad

  1. Cook 1 pound pasta according to package directions. Add 1 cup of broccoli florets during the last 4 minutes of cooking.
  2. Drain the pasta and broccoli, and rinse under cold water to stop the cooking process.
  3. In a large bowl, combine the cooked pasta, broccoli, 1 cup chopped celery, 1/2 cup chopped green onions, 1/2 cup chopped cucumber, and 1/4 cup chopped fresh parsley.
  4. In a separate bowl, whisk together 1 cup nonfat sour cream, 1/4 cup mayonnaise, 2 cloves minced garlic, 1 tablespoon Dijon mustard, 1 teaspoon paprika, and 1/2 teaspoon salt. Adjust seasonings to your taste.
  5. Pour the creamy dressing over the pasta and vegetable mixture.
  6. Gently toss to coat everything evenly.
  7. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
  8. Just before serving, gently stir in 1 cup cherry or grape tomatoes and toss again.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

19g

Fat

18g

Carbs

23g