An easy-peasy summer salad. Fusilli, bell peppers, celery, onions, and olives are tossed with a dressing made from tangy Greek yogurt. Who says pasta salads are so 1990s?
Confetti Pasta Salad with Yogurt Dressing
Ingredients
- For the pasta
- For the tangy yogurt dressing
Directions
Bring a large pot of salted water to a rolling boil. Add the pasta and cook for about 10 minutes, until al dente. Drain the pasta well, place in a large bowl, and let cool slightly. Add the roasted peppers, celery, green onions, sweet onion, olives, and pickles and stir to mix.
Whisk together the yogurt, mayonnaise, and mustard in a medium bowl until well blended. Whisk in the olive oil, basil, parsley, lemon zest, lemon juice, and pickle juice. Season to taste with salt and pepper.
Pour the dressing over the pasta mixture and stir to thoroughly incorporate. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. Taste the salad again for seasoning before serving, adding more salt or pepper if needed.
Menu Ideas
Pasta salads go best with simple meat or fish preparations, or even just a good grilled burger or any kind of sandwich. This salad holds up well to travel, great for potlucks and family gatherings.
- Do-Ahead Tips
This salad can be made up to 2 days in advance and refrigerated, and will have the best flavor if made at least 1 day in advance. Let the salad sit at room temperature for about 30 minutes before serving.
Recipe Testers' Reviews
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Kim Venglar
I’m always on the lookout for a new pasta salad and this one didn’t disappoint. This is one of those recipes where I had most of the ingredients on hand. It’s also one of those recipes that takes a little work to prepare but the results are well worth it. After starting the recipe I noticed I was out of sweet onions so I left those out. I let it sit for 3 hours before I tried it the first time. The flavor was very nice. The right amount of onion and I loved the little salty burst from the Kalamata olives. I’m not a sweet-pickle fan, but it worked in this recipe. The next day this was even better. This will be my new go-to pasta salad. Next time, I might try adding a little diced jalapeño pepper for a kick.