Creamy Bow Tie Pasta Salad

Ingredients

• 7 oz bow tie pasta (farfalle; rotini, penne, or shells also work)
• 1 cup frozen peas (cooked until tender)
• 1 bell pepper (medium; yellow or red)
• 2 carrots (medium; shredded)
• 1 cup sweet corn (canned, drained)
• 1.5 cup black beans (canned, drained)
• 0.75 cup mayonnaise (full-fat recommended)
• 0.66 cup Greek yogurt
• 2 tsp Dijon mustard
• 3 tbsp sugar
• salt (to taste)
• 0.5 tsp cracked black pepper (up to 1 tsp)
• 2 tbsp ketchup
• 2 tsp lemon juice

Steps

1. 1

   Cook the bow tie pasta in a large pot of generously salted water according to package directions until al dente.

2. 2

   Midway through the pasta cooking time, add the frozen peas to the same pot and cook until tender.

3. 3

   Drain the pasta and peas well, then rinse under cold water to cool completely.

4. 4

   In a large mixing bowl, combine the chopped bell pepper, shredded carrots, drained sweet corn, and drained black beans.

5. 5

   Add the cooled pasta and peas to the bowl with the vegetables.

6. 6

   In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, sugar, salt, black pepper, ketchup, and lemon juice until the dressing is smooth and creamy.

7. 7

   Pour the creamy dressing over the pasta salad, reserving a small amount of dressing to add just before serving.

8. 8

   Mix until everything is evenly coated. Cover and chill in the refrigerator for at least 2 hours (or overnight) to allow flavors to develop.

9. 9

   Before serving, stir in the reserved dressing to freshen the salad, as the pasta will have absorbed some of the moisture while chilling.

Notes

Drain the pasta, peas, corn, and beans very well to prevent excess water from thinning the dressing. This salad keeps in the fridge for up to 3 days in an airtight container. For best results, make it the night before.

Nutrition per serving

• appetizer
• side dish
• vegetarian
• pasta salad
• summer
• BBQ
• potluck
• make-ahead