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- 8 oz fusilli pasta - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1/2 cup red bell pepper, diced - 1/4 cup red onion, finely chopped - 1 cup frozen peas, thawed - 1/2 cup cream cheese, softened - 1/2 cup Greek yogurt - 2 tablespoons fresh lemon juice - 1 tablespoon extra-virgin olive oil - 1 teaspoon dried dill - Salt and pepper to taste - Fresh basil leaves (optional) When I make this creamy summer pasta salad, I find joy in its simple ingredients. Each part plays a role in the dish's vibrant flavors and textures. First, I choose fusilli pasta for its fun shape. It holds the dressing well and adds a nice bite. I like to use cherry tomatoes for their sweetness; halving them makes them easy to eat. The cucumber adds a cool crunch, while the red bell pepper brings a pop of color and sweetness. Next, I finely chop the red onion for a mild bite, and the frozen peas add a bright green color. I love using thawed peas because they are sweet and easy to mix in. For the dressing, I combine cream cheese and Greek yogurt for creaminess. The lemon juice gives a fresh zing, while olive oil adds richness. I mix in dried dill for an herbaceous touch, seasoning with salt and pepper to taste. Finally, I might add fresh basil leaves as a garnish. They add a lovely aroma and a fresh finish to the salad. Each ingredient works together, making this dish refreshing and delightful. {{ingredient_image_2}} To start, bring a large pot of salted water to a rolling boil. Add 8 oz of fusilli pasta. Cook it according to the package, usually 8 to 10 minutes, until it is al dente. Once done, drain the pasta in a colander. Rinse it under cold water. This stops the cooking and cools the pasta down. While the pasta cools, wash the vegetables well. You will need 1 cup of cherry tomatoes, 1 cup of diced cucumber, 1/2 cup of diced red bell pepper, and 1/4 cup of finely chopped red onion. Also, use 1 cup of thawed frozen peas. Chop all the veggies into small pieces. Place them into a spacious mixing bowl. Gently mix them together. In a separate bowl, combine 1/2 cup of softened cream cheese and 1/2 cup of Greek yogurt. Add 2 tablespoons of fresh lemon juice and 1 tablespoon of extra-virgin olive oil. Then, season with 1 teaspoon of dried dill, salt, and pepper. Use a whisk or fork to mix it well until smooth and creamy. Once the pasta is cool, add it to the bowl with the vegetables. Drizzle the creamy dressing over the pasta and veggies. Gently fold everything together using a spatula or wooden spoon. Make sure all the ingredients get coated evenly. Cover the bowl tightly with plastic wrap or a lid. Refrigerate for at least 30 minutes. This time allows the flavors to meld beautifully. When ready to serve, dish out portions into bowls. You can garnish with fresh basil leaves for a nice touch. To make a great pasta salad, cook the pasta al dente. This means it should be firm but not hard. Follow the package time closely. Once done, drain it and rinse under cold water. This stops the cooking and cools the pasta quickly. Even dressing distribution is key. When you prepare the dressing, mix it well to combine all flavors. After adding the dressing to the pasta and veggies, fold gently. This way, every bite has creamy goodness. A good chilling time is at least 30 minutes. This helps the flavors blend well. If you make it hours or a day before, it’ll taste even better. Store it in the fridge, covered tightly. For gatherings, prepare the salad in advance. Just add fresh herbs right before serving for a pop of color and taste. For an attractive presentation, use a clear serving bowl. This shows off the bright colors of the pasta and veggies. You can also sprinkle extra dill or a squeeze of lemon juice on top before serving. Pair this salad with grilled chicken, shrimp, or crusty bread. Each of these adds a tasty touch to your meal. Enjoy! Pro Tips Tip Title 1: To enhance the flavor of your pasta salad, consider adding a pinch of red pepper flakes for a subtle kick. Tip Title 2: For added texture, you can include some toasted nuts or seeds, such as sunflower seeds or pine nuts. Tip Title 3: Feel free to swap out the vegetables based on what’s in season or what you have on hand for a personalized touch. Tip Title 4: For a lighter dressing, you can replace some of the cream cheese with additional Greek yogurt, making it even healthier. {{image_4}} You can make this pasta salad heartier by adding protein. Here are some great options: - Grilled Chicken: Chop grilled chicken breasts and mix them in. They add a nice flavor. - Shrimp: Cook shrimp until pink and toss them in. They bring a lovely touch. - Tofu: For a plant-based choice, use firm tofu. Marinate and sauté it for more flavor. Adding protein makes the dish more filling and fun to eat. Using fresh summer veggies can change this salad’s taste. Here are some swaps: - Zucchini: Slice or dice zucchini for a crunchy bite. It blends well with the other veggies. - Corn: Sweet corn adds a burst of flavor. Use fresh or frozen kernels for ease. - Mixed Herbs: Try basil, parsley, or mint for a twist. They brighten the salad and add freshness. These swaps keep the dish exciting and in tune with the season. Sometimes you may want to try different dressings. Here are a few ideas: - Creamy Alternatives: Swap cream cheese with avocado for a creamy texture. It’s rich and healthy. - Vinaigrettes: A simple vinaigrette can lighten the dish. Use olive oil, vinegar, and herbs for a fresh taste. - Yogurt-Based Dressings: Combine Greek yogurt with spices. It gives a tangy taste and is lower in fat. These options help you customize the salad to your liking while keeping it delicious. To store leftovers safely, first let your pasta salad cool to room temperature. Then, transfer it to an airtight container. This keeps your salad fresh and tasty. Glass or BPA-free plastic containers work well for storage. Make sure the lid seals tightly to prevent air from entering. In the fridge, creamy summer pasta salad lasts about 3 to 5 days. After that, the flavors may fade, and the texture can change. Watch for signs that the salad has gone bad. If you see any mold or an off smell, it’s best to throw it away. You can freeze pasta salad, but it may change in texture. To freeze it, scoop the salad into a freezer-safe container. Leave some space at the top for expansion. To thaw, move it to the fridge overnight. Stir well before serving, as some ingredients may separate. Yes, you can use whole wheat pasta in this recipe. Whole wheat pasta adds a nutty flavor and a chewier texture. It is also a healthier option, as it has more fiber than regular pasta. Just keep in mind that it may absorb more sauce, so you might need to adjust the dressing or add a bit more Greek yogurt. This salad is not gluten-free with regular pasta. To make it gluten-free, use gluten-free pasta. There are many options available, like rice or corn-based pasta. Just cook it according to the package instructions and follow the same steps for the salad. Yes, you can omit the cream cheese if you want. For a dairy-free version, use vegan cream cheese or extra Greek yogurt. This will keep the salad creamy while meeting dietary needs. You can also try using avocado for a rich texture without dairy. To add spice, consider including diced jalapeños or a few dashes of hot sauce. You can also add a spicy dressing or some crushed red pepper flakes to the creamy mixture. Start with a small amount, and taste as you go to find your preferred level of heat. You can serve this pasta salad warm! Simply cook the pasta as usual and mix it with the veggies and dressing while it's still warm. This will give the salad a different feel and bring out the flavors. Just remember to adjust the chilling time, as it won't need long in the fridge before serving. This pasta salad is bright and fresh. You learned how to make it with simple ingredients. Cooking al dente pasta keeps it firm. Chilling improves the taste, so make it ahead. You can swap in seasonal veggies or proteins for variety. Remember to store leftovers safely. Enjoy this dish with friends or family. It’s easy to make and full of flavor. Happy cooking!

Creamy Summer Pasta Salad

Discover the ultimate creamy pasta salad with this refreshing summer pasta salad recipe! Featuring fusilli pasta, vibrant vegetables, and a delicious Greek yogurt dressing, this healthy pasta salad is perfect for warm days. Ready in just 45 minutes, it’s a great way to enjoy seasonal flavors. Try this creamy summer pasta salad today and impress your guests! Save this recipe for your next gathering! #CreamyPastaSalad #SummerPastaSalad #HealthyPastaSalad #FusilliPastaRecipe
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Ingredients
  

8 oz fusilli pasta

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red bell pepper, diced

1/4 cup red onion, finely chopped

1 cup frozen peas, thawed

1/2 cup cream cheese, softened

1/2 cup Greek yogurt

2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1 teaspoon dried dill

Salt and pepper to taste

Fresh basil leaves, for garnish (optional)

Instructions
 

Cook the Pasta: In a large pot, bring plenty of salted water to a rolling boil. Add the fusilli pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente. Drain the pasta in a colander and rinse it under cold running water to stop the cooking process and cool it down.

    Prepare the Vegetables: While the pasta is cooling, wash and chop the vegetables. In a spacious mixing bowl, combine the halved cherry tomatoes, diced cucumber, red bell pepper, finely chopped red onion, and thawed peas. Mix them gently to combine.

      Make the Dressing: In a separate medium bowl, combine the softened cream cheese and Greek yogurt. Add the fresh lemon juice, olive oil, dried dill, and season with salt and pepper. Use a whisk or a fork to mix the ingredients together until you achieve a smooth and creamy consistency.

        Combine Ingredients: Once the pasta is cool, add it to the bowl with the prepared vegetables. Drizzle the creamy dressing over the pasta and vegetable mixture. Gently fold everything together using a spatula or wooden spoon until all components are evenly coated in the dressing.

          Chill and Serve: Cover the bowl tightly with plastic wrap or a lid, and refrigerate for at least 30 minutes. This allows the flavors to meld beautifully. When ready to serve, dish out portions into bowls and garnish with fresh basil leaves for an aromatic touch.

            Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

              - Presentation Tips: For an eye-catching arrangement, serve the salad in a large clear serving bowl to showcase the vibrant colors of the ingredients. Sprinkle additional dill or a squeeze of lemon juice on top just before serving for a fresh burst of flavor.