Creamy Pasta Salad with Mayonnaise
Creamy Pasta Salad with Mayonnaise is a easy Mediterranean recipe that serves 6. 350 calories per serving. Recipe by Hilltop Recipes on YouTube.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $16.86 total, $2.81 per serving
Ingredients
- 12 oz Short Pasta (rotini or fusilli) (cooked al dente, rinsed under cold water)
- 1 cup Cannellini Beans (drained and rinsed)
- 1 piece Red Bell Pepper (seeded and diced)
- 1 cup Cucumber (seedless, diced)
- 0.5 cup Olives (sliced black or Kalamata olives)
- 0.5 cup Canned Corn (drained)
- 2 piece Shallots (minced (or red onion if unavailable))
- 0.25 cup Pickled Cucumber (diced)
- 0.5 cup Celery (diced)
- 1 tsp Lemon Zest (zest of 1 organic lemon)
- 2 tbsp Fresh Lemon Juice (juice of 1 organic lemon)
- 2 tbsp Fresh Parsley (chopped)
- 1 tbsp Fresh Dill (chopped)
- 0.5 cup Homemade Vegan Mayo (smooth, store‑bought or homemade soy‑based mayo)
- to taste Salt
- to taste Black Pepper
Instructions
Cook the Pasta
Bring a large pot of heavily salted water to a rolling boil, add the short pasta and cook until al dente, about 8–10 minutes.
Time: PT10M
Temperature: boiling
Drain and Cool the Pasta
Drain the pasta in a colander, then rinse under cold running water for a few seconds to stop cooking and cool it down. Transfer the cooled pasta to a large mixing bowl.
Time: PT2M
Prep the Vegetables and Herbs
While the pasta cooks, dice the red bell pepper, cucumber, celery, and pickled cucumber; slice the olives; mince the shallots; grate the lemon zest; juice the lemon; and chop the parsley and dill.
Time: PT10M
Combine All Ingredients
To the bowl with pasta, add the drained cannellini beans, bell pepper, cucumber, olives, corn, shallots, pickled cucumber, celery, lemon zest, lemon juice, parsley, and dill.
Time: PT3M
Dress the Salad
Season the mixture with salt and black pepper, then fold in the vegan mayo until everything is evenly coated and the salad looks creamy.
Time: PT3M
Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve cold.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 10g
- Carbohydrates
- 45g
- Fat
- 12g
- Fiber
- 6g
Dietary info: Vegan, Dairy‑free, Vegetarian, Can be made gluten‑free
Allergens: soy (vegan mayo), gluten (regular pasta)
Ingredient Substitutions
- Instead of Short Pasta (rotini or fusilli): gluten‑free pasta, whole‑wheat pasta
- Instead of Cannellini Beans: great northern beans, white kidney beans
- Instead of Red Bell Pepper: yellow bell pepper, orange bell pepper
- Instead of Cucumber: English cucumber, seeded cucumber (peeled)
- Instead of Olives: green olives, capers
- Instead of Canned Corn: fresh corn kernels, frozen corn (thawed)
- Instead of Shallots: red onion, green onion
- Instead of Pickled Cucumber: regular cucumber with a splash of vinegar, relish
- Instead of Celery: fennel bulb (thinly sliced), green apple (diced)
- Instead of Lemon Zest: lime zest
- Instead of Fresh Lemon Juice: lime juice, apple cider vinegar (1 tsp less)
- Instead of Fresh Parsley: fresh cilantro, fresh basil
- Instead of Fresh Dill: tarragon, chives
- Instead of Homemade Vegan Mayo: vegan aioli, plain soy yogurt (for lighter dressing)
Equipment Needed
- Large Pot
- Colander
- Large Mixing Bowl
- Cutting Board
- Chef's Knife
- Zester (optional)
- Citrus Juicer (optional)
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
Critical Steps — Do Not Skip
- Cooking pasta al dente and rinsing it quickly to stop cooking.
- Thoroughly mixing the vegan mayo so the salad is uniformly creamy.
- Seasoning after all ingredients are combined to balance flavors.
Chef Tips from the Video
- Use chilled pasta straight from the fridge for a firmer texture.
- Add a pinch of smoked paprika for a subtle smoky note.
- For extra brightness, zest a bit of orange along with the lemon.
Troubleshooting
Pasta is mushy.
Cook the pasta for a minute or two less next time and rinse it immediately under cold water to stop the cooking process.
Salad is too dry.
Add a little extra vegan mayo or a splash of lemon juice and toss gently until the desired creaminess is achieved.
Dressing separates after chilling.
Stir the salad well before serving; if separation is severe, whisk a small amount of mayo with a teaspoon of water and fold it back in.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Not recommended; texture will change.
Room temperature: Do not leave out for more than 2 hours.
Make-Ahead Tips
- Prepare the dressing and veggies up to step 4, then store the mayo‑dressed salad in the fridge; it will stay fresh for 24 hours.
- If making a day ahead, keep the mayo separate and fold it in just before serving to maintain creaminess.
Frequently Asked Questions
What is the cultural significance and history of creamy vegan pasta salad in Mediterranean cuisine?
Mediterranean cuisine often celebrates fresh vegetables, legumes, and bright citrus flavors. While pasta salads are a modern adaptation, they echo traditional mezze dishes that combine beans, olives, and herbs for a light, communal side.
What are the traditional regional variations of pasta salad in Mediterranean cooking?
In Italy, pasta salads feature olive oil, vinegar, and herbs like basil. In Greece, they often include feta, olives, and oregano. The vegan version swaps dairy for plant‑based mayo while keeping the classic lemon‑herb profile.
How is creamy vegan pasta salad traditionally served in Mediterranean gatherings?
It is typically served chilled as a side alongside grilled meats, fish, or flatbreads, allowing guests to enjoy a refreshing contrast to richer main dishes.
What occasions or celebrations is creamy vegan pasta salad associated with in Mediterranean culture?
It appears at summer picnics, beach outings, family barbecues, and festive gatherings like Greek name‑days or Italian sagre, where a portable, crowd‑pleasing side is valued.
What authentic ingredients are essential for a Mediterranean‑style pasta salad versus common substitutes?
Key ingredients include short pasta, cannellini or garbanzo beans, olives, fresh lemon zest, parsley, and dill. Substitutes like cucumber or pickled vegetables add crunch, while vegan mayo replaces traditional olive‑oil‑based dressings for a creamier texture.
What are the most common mistakes to avoid when making creamy vegan pasta salad?
Overcooking the pasta, not rinsing it to stop the cooking process, and adding too much mayo too early can lead to a soggy or overly heavy salad. Season at the end and chill before serving for best texture.
Why does this creamy vegan pasta salad recipe use vegan mayo instead of a simple olive‑oil vinaigrette?
Vegan mayo provides a rich, creamy mouthfeel that balances the tangy lemon and bright herbs, creating a texture similar to classic creamy salads while keeping the dish entirely plant‑based.
Can I make creamy vegan pasta salad ahead of time and how should I store it?
Yes, you can prepare it up to the dressing stage and keep it refrigerated in an airtight container for up to 24 hours. For longer storage, keep the mayo separate and combine just before serving.
What texture and appearance should I look for when the creamy vegan pasta salad is done?
The pasta should be tender but firm, the vegetables crisp, and the dressing should coat every bite with a smooth, pale‑yellow sheen without pooling at the bottom.
What does the YouTube channel Hilltop Recipes specialize in?
The YouTube channel Hilltop Recipes focuses on wholesome, home‑cooked meals that are easy to follow, often highlighting plant‑based and family‑friendly dishes with clear step‑by‑step instructions.
How does the YouTube channel Hilltop Recipes' approach to Mediterranean cooking differ from other cooking channels?
Hilltop Recipes emphasizes simple, ingredient‑driven recipes that use everyday grocery items, avoiding overly complex techniques while still honoring authentic Mediterranean flavors and seasonal produce.
Last updated: September 1, 2026
