With over 20 years of experience as a professional recipe developer, my primary goal has always been to make healthy foods taste fantastic. This pasta salad is the perfect example of that mission!

The tangy and creamy Greek yogurt dressing has just the right amount of mayonnaise to mimic the taste of higher-fat versions. Furthermore, I incorporated some flavor enhancers (a splash of acid, a dollop of mustard, a little sweetness for balance, and a pinch of fresh herbs) to ensure it’s worthy of a top prize in any recipe contest!

Ingredients for Healthy Pasta Salad

• Pasta: 1 pound of your choice (regular semolina, whole wheat, or gluten-free). Rotini is my favorite, but other medium shapes like bowties or shells work well.
• Vegetables: Broccoli, green onions or shallots, bell peppers, and peas.
• Pasta Salad Dressing: Plain Greek yogurt, mayonnaise, white wine vinegar, brown deli mustard, agave or honey sugar, salt, and freshly ground pepper. You’ll also need 2 teaspoons of chopped fresh herbs like dill or tarragon.
• Additional Stir-Ins: Ripe California black olives and a small amount of smoky crumbled cooked bacon add a delightful flavor boost.

How to Create a Healthy Pasta Salad

Step 1: Cook Pasta and Broccoli

Bring a large pot of generously salted water to a boil. Add the pasta, stir, and set a timer for 1 minute less than the packaged instructions for al dente. When the timer goes off, add the broccoli and cook for an additional minute. Rinse with cold water to cool and remove excess starch.

Step 2: Prepare the Dressing

In a bowl, whisk together the Greek yogurt, mayonnaise, vinegar, mustard, sweetener of choice, herbs, salt, and pepper.

Step 3: Combine All Ingredients

Add the drained pasta and broccoli, green onions (or shallots), bell pepper, peas, olives, and bacon (if desired) to the dressing. Toss to combine. Serve immediately or chill in the refrigerator.

Serving Suggestions and Menu Ideas

This pasta salad pairs wonderfully with grilled meats or can be served as a standalone dish at barbecues and picnics.

How to Store Leftovers and Make-Ahead Tips

• Make Ahead: Prepare this dish up to 2 days in advance. For extending the prep time up to 4 days, mix the pasta with the dressing but keep the stir-ins and veggies separate. Taste and adjust seasoning right before serving.
• To Store: Cover tightly or transfer to a resealable container. Refrigerate.
• Leftovers: Enjoy for up to four days. Vegetables may soften a bit over time, but the flavor remains delicious.

If the pasta salad has been out at room temperature for more than two hours, it’s best to discard any leftovers for food safety.

Variations to Try

• Omit black olives if they’re not to your liking.
• Leave out bacon to keep this dish vegetarian-friendly.
• Feel free to add your favorite vegetable combinations, aiming for about 4 ½ cups total.
• If tarragon isn’t your preference, substitute it with dill or another fresh herb of choice.