Classic Creamy Pasta Salad with Peas

It’s almost the 4^th of July and that means summer BBQs are in full swing! I love a good cookout and preparing all the warm weather foods.  A burger cooked on the grill with a thick slice of a garden tomato, a frosty cold yard beer, and of course – the sides.  I always have been and always will be a sides girl.   

The first warm day hit this year, and I immediately started craving pasta salad – that classic, creamy pasta salad that’s JUST been mixed up in a big bowl with a wooden spoon and sat on the table.  As one of my best girlfriend’s put it, the most delicious way to eat pasta salad is when it’s just a little room temperature.  Not too warm to give you food poisoning, but not cold.  And this, I would have to agree with.  Now don’t get me wrong, this pasta salad also keeps really well in the fridge – just give it a mix before serving and it's good to go!  Have I stood in my kitchen with a fork and ate the refrigerated leftovers directly out of the Tupperware to test this theory?  Maybe.

But moving on… This Classic Creamy Pasta Salad with Peas is nothing fancy.  Just a good, picnic pasta salad - The kind you remember from your childhood.  I use a short-cut pasta, red onion and celery that have been diced small, and frozen peas that have been slightly thawed (they will thaw completely when mixed with the pasta and dressing).  The creamy dressing is simple and lovely.  It’s mayonnaise-based with a few dollops of plain yoghurt added.  The yoghurt contributes to a thicker consistency and nice tang.  I also add spices to make it zesty without adding heat, a splash of vinegar to help with brightness, and a touch of sugar to help balance the flavors.  Trust me, you’ll be making this easy and delicious pasta salad all summer long!

Eat well and enjoy!    

Rinsing the Pasta

I’m not normally a proponent of rinsing my pasta – but for this recipe, it is necessary.  For this (and most cold pasta salads), you’ll want to drain your cooked pasta immediately and rinse it under cold water until the pasta is no longer warm to the touch.  This step will help stop the cooking process and remove any excess starch.  Otherwise, your pasta runs the risk of becoming mushy and sticky.  And no one wants a sticky pasta salad.   

Make Ahead Tips

This is a great make ahead recipe!  While it does keep well in the fridge for a few days, I recommend waiting to mix the ingredients together if you want to make it ahead of time.  You’ll want to go ahead and cook the pasta and dice the veggies – mix these together and store in the refrigerator in one container (or you can store separately if you prefer).  You can also go ahead and mix your dressing together and store in a separate container in the refrigerator.  As far as the peas go, I would keep those frozen until you mix everything together – if they begin to thaw on their own, it’s likely they’ll create too much liquid.  And finally, when you’re ready to serve the pasta salad, rinse the peas under warm water and drain, and mix everything together.  Easy peasy!    

Other Additions

Feel free to play around with this recipe and customize the ingredients!  Some great additions include green onions or chives, cubed cheddar or pepper jack cheese, diced bell pepper or jalapeno, and crumbled crispy bacon.

Ingredient Details and Abby's Tips

• The Pasta – I use a fusilli corti bucati pasta that I found at Trader Joe’s for this recipe.  It’s a fun, short pasta with a tight spiral that holds onto the dressing.  Other great pasta shapes for this recipe include elbow macaroni, small or medium shells, rotini, or fusilli.  Any short pasta will work well!  I use about 1 cup of dried pasta if using a smaller shape like macaroni or shells and about 2 cups for something larger like fusilli or rotini. 

• The Red Onion – Red onion adds a nice bite and a touch of sweetness to this pasta salad.  However, if you aren’t a fan of red onion; yellow, sweet, or white onion would also work well.  You’ll want to make sure you dice the onion on the smaller side so that it serves as an accent flavor and not a star of the show. 

• The Celery – I love the freshness and crunch that celery adds to this recipe!  You can peel or not peel your celery – totally up to you!  As with the red onion, you’ll want to dice this on the smaller side as well. 

• The Peas – I like to use frozen peas for this recipe to make it extra convenient.  No need to cook the peas first!  Just put them in a colander and rinse with warm water for a couple minutes, making sure they are well drained before adding to the pasta.     

• The Mayonnaise – I prefer using avocado or olive oil mayonnaise because I try and stay away from seed oils.  However, any type of your favorite mayo will work for this recipe!

• The Yoghurt – I like to use full-fat or Greek yoghurt for this recipe because it has a thicker consistency and will prevent the dressing from becoming too runny.  You could use low-fat if it is not too thin, but I would avoid non-fat yoghurt for this recipe.  You could also use sour cream in lieu of yoghurt if you prefer. 

• The Sugar – I add just a touch of sugar to this recipe to help cut through the acidity of the vinegar and yogurt.  It’s not enough to make the pasta salad sweet; just enough to balance the flavors.   

• The Spices and Herbs – Garlic powder, smoked paprika, dill, dried mustard, and thyme help give this pasta salad a zesty kick without adding any heat.  They make for a well-balanced flavor profile.  I wouldn’t use fresh garlic for this recipe as it can add too much bite, but you could add minced fresh herbs if you prefer.  I would use about twice the amount if using fresh herbs.   

• The Smoked Paprika – I love the flavor of smoked paprika!  But regular or sweet paprika would also work great for this recipe!

• The Vinegar – A small splash of vinegar adds a slight tang and brightness to this recipe.  I like to use distilled white vinegar, but you could also use apple cider vinegar, white wine vinegar, or rice wine vinegar as well.