Mini Veggie-Packed Pasta Salad with Creamy Yogurt Dressing

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

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 recipe (vegetarian), ready in about 18 minutes, pairs mini shell pasta, frozen peas, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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).
3. 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.
4. Step 4: Pour the yogurt dressing over the pasta and vegetables. Toss gently to coat everything evenly.
5. 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.