Mini Veggie-Packed Pasta Salad with Creamy Yogurt Dressing
A kid-friendly cold pasta salad bursting with sweet peas and carrots, dressed with a light and creamy yogurt-based sauce. This american-inspired kid friendly (vegetarian) ready in about 18 minutes blends mini shell pasta, thawed frozen peas, medium, diced finely carrot into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz mini shell pasta
- 1/2 cup, thawed frozen peas
- 1 medium, diced finely carrot
- 1/2 cup plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped (optional) fresh dill
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 8 oz mini shell pasta and cook for 7-8 minutes until tender but firm. Drain and rinse under cold water to cool the pasta.
- Step 2: In a large mixing bowl, combine the cooled pasta with 1/2 cup thawed frozen peas and 1 diced medium carrot (finely diced for easy eating).
- Step 3: In a separate small bowl, whisk together 1/2 cup plain Greek yogurt, 2 tbsp mayonnaise, 1 tbsp lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
- Step 4: Pour the yogurt dressing over the pasta and vegetables. Toss gently to coat everything evenly.
- Step 5: Stir in 1 tbsp chopped fresh dill if using, then refrigerate the salad for at least 30 minutes before serving to meld flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mini Veggie-Packed Pasta Salad with Creamy Yogurt Dressing take to make?
Total time is about 18 minutes (10 min prep + 8 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Mini Veggie-Packed Pasta Salad with Creamy Yogurt Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Mini Veggie-Packed Pasta Salad with Creamy Yogurt Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mini Veggie-Packed Pasta Salad with Creamy Yogurt Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mini Veggie-Packed Pasta Salad with Creamy Yogurt Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
