15-Minute Creamy Penne Salad
A light, refreshing cold pasta salad built on a smooth, tangy sour cream dressing infused with fresh herbs. Sweet red bell peppers and tender peas add color and mild flavor to tender penne, making this an ideal side dish for summer barbecues, picnics, and potlucks. The fat-free dairy base keeps it lower in calories while maintaining creamy richness. Chill the dressing before tossing to let flavors meld and intensify.
Ingredients
- ½ cup nonfat sour creamGreek yogurt1:1dairy
lighter tanginess and higher protein
- ½ cup skim milk
- ½ cup fat-free mayonnaiseavocado-based mayo1:1dairy-free
creamier texture with healthy fats
- ¼ cup sugar
- ½ cup red wine vinegar
- 4 teaspoon dried parsley flakes
- ½ teaspoon black pepper
- 12 ounce penne pasta, cooked, drained and cooled
- 10 ounce frozen peas, cooked
- 2 whole red bell pepper, sliced
Instructions
- 1
Blend sour cream, milk, mayonnaise, sugar, red wine vinegar, parsley flakes and black pepper until smooth and creamy.
- 2
Refrigerate dressing covered for 45 minutes.
- 3
Combine cooked and cooled pasta, cooked peas and sliced red bell peppers in a large bowl.
- 4
Pour dressing over and toss until coated.
- 5
Serve immediately or refrigerate up to 2 days before serving.
Tips
Make the dressing ahead and chill for deeper flavor development. The vinegar and parsley need time to infuse and balance the sweetness.
Cool the pasta completely before mixing with the dressing to prevent it from becoming mushy and to keep the salad crisp.
Toss gently rather than vigorously to keep pasta pieces intact and prevent the salad from becoming dense or overly creamy.
Good to Know
Cover and refrigerate up to 2 days.
Prepare dressing up to 1 day ahead. Cook pasta and vegetables the day of, then combine within 2 hours of serving for best texture.
Serve chilled as a side dish at barbecues, picnics, potlucks or light lunches. Pairs well with grilled meats or as part of a vegetarian spread.
Common Mistakes
Use warm pasta to avoid mushiness; cool completely first.
Don't over-toss to avoid breaking pasta and creating a dense, gluey salad.
Skip the full chill time to avoid flat, unblended flavors in the dressing.
Substitutions
Dairy-Free Swaps
creamier texture with healthy fats
Vegan Options
FAQ
Can I make this salad ahead?
Yes. Make the dressing 1 day ahead, covered. Cook pasta and vegetables the day of. Toss everything together no more than 2 hours before serving to keep the pasta firm. The salad keeps refrigerated for 2 days total.
What if I don't have fat-free mayonnaise?
Use regular mayonnaise at the same ratio, or replace it with Greek yogurt or avocado-based mayo for similar creaminess. Adjust vinegar slightly if using a tangier substitute.
Can I freeze this salad?
Not recommended. Freezing damages the pasta texture and separates the creamy dressing. Store refrigerated up to 2 days instead.