Giada's Creamy Pasta Salad

Name: Creamy Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: American Italian
Ingredients: 1/2 cup mayonnaise; 1/2 cup low fat Greek yogurt; 2 tablespoons apple cider vinegar; 1 tablespoon honey; 1/2 cup drained cornichons (chopped); 1 small fennel (chopped fine); 1/2 cup mixed chopped herbs such as tarragon (basil and dill, roughly chopped); 4 small inner stalks celery and the leaves (chopped fine); 1/4 cup drained capers (chopped); 1 pound short pasta such as strozzapreti (fusilli or elbow, cooked and cooled); 1/2 teaspoon kosher salt

Become a Member and get free shipping on your orders!

Photo Credit: Elizabeth Newman

10 MINPrep Time

10 MINCook Time

8Servings

(1)

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

You must be signed in to print this content

For this creamy pasta salad, I turned to classic flavors that you might find in a traditional potato salad, or even an old-school macaroni salad. I love the creamy element, and all of the fresh herbs that give it a refreshing brightness. I made it feel a little more Italian with finely diced fennel and capers, which bump up the flavor another notch. This creamy pasta salad is perfect for picnics, potlucks, or even a tasty dish to meal-prep at the beginning of the week for summery lunches!

To round out a perfect potluck meal, serve this alongside my rosemary garlic chicken burgers and caprese salad!

Creamy Pasta Salad

Servings

Prep Time

10 minutes

Cook Time

10 minutes

Calories

340

Author:

Giada De Laurentiis

Ingredients

1/2 cup mayonnaise
1/2 cup low fat Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon honey
1/2 cup drained cornichons (chopped)
1 small fennel (chopped fine)
1/2 cup mixed chopped herbs such as tarragon (basil and dill, roughly chopped)
4 small inner stalks celery and the leaves (chopped fine)
1/4 cup drained capers (chopped)
1 pound short pasta such as strozzapreti (fusilli or elbow, cooked and cooled)
1/2 teaspoon kosher salt

Instructions

In a large bowl, whisk together the mayonnaise, yogurt, vinegar and honey. Stir in the cornichons, fennel, herbs, celery and capers until combined. Add the cooked and cooled pasta and salt and toss until well coated.

Nutrition

Nutrition Serving Size: 8
per serving: Calories; 340

Amount/Serving % Daily Value

Carbs: 48 grams
Protein: 10 grams
Fat: 12 grams
Saturated Fat: 2 grams
Cholesterol: 7 milligrams
Sodium: 505 milligrams
Fiber: 3 grams
Sugar: 5 grams

nut free

vegetarian

1 comment

Kathy Urbano - Jun 09

★★★★★

★★★★★

Love the herbaceous flavor here combined with the fennel. Also the acid from the capers! Good textures as well with the fennel and the celery. The only thing I changed was I used veganaise! Love this thank you.

Please sign in or create an account to review or comment on recipes.