Vegetable Pasta Salad
No-mayo Vegetable Pasta Salad is a fresh, flavorful, and satisfying dish made with elbow macaroni, beans, colorful vegetables, and fresh herbs, all tossed in a creamy sour cream dressing.
Unlike traditional pasta salads made with mayonnaise, this lighter version offers a delicious balance of creamy texture and refreshing flavors without feeling too heavy.
This easy pasta salad is perfect on its own for a light lunch or meal, and it also makes a wonderful side dish for summer potlucks, picnics, and barbecues. It can be prepared ahead of time, making it a convenient choice for busy days and entertaining.
If you are looking for more barbecue salad recipes, check out this Beet Salad and this Bocconcini Avocado Salad.
Yield: Serves 4
- 1 cup uncooked elbow macaroni
- 2/3 cup sliced olives
- 2/3 cup chopped fresh parsley
- 1 cup canned mixed beans (garbanzo, red kidney), rinsed and drained
- 1/2 cup canned green peas, drained
- 2 medium carrots, peeled and chopped
- 1 cup cottage cheese
- 3 tablespoons sour cream
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- salt & pepper to taste
Cook the chopped carrots in a pot of boiling water until tender. Drain well and set aside.
Cook the pasta in a large pot of boiling salted water until al dente (tender but still firm to the bite). Drain and rinse under cold water to cool.
In a mixing bowl, whisk together the cottage cheese, lemon juice, sour cream, olive oil, salt, and pepper until smooth and well combined.
Add the cooked pasta, olives, parsley, carrots, beans, and green peas to the bowl. Stir gently until everything is evenly coated with the dressing. Taste and adjust seasonings if needed.
Cover and refrigerate until ready to serve. Stir well before serving.
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