By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 6
169 cal · 20 min
Healthy Creamy Summer Pasta Salad
Recipe GLPRc3b174a3ad5d12
A refreshing and nutritious pasta salad featuring tender orecchiette tossed with fresh vegetables, edamame, and a smooth avocado-yogurt dressing brightened with lime. Light, creamy, and perfect for warm-weather meals.
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Ingredients
12 ounces orecchiette pasta
1 cup shelled edamame, thawed if frozen
½ cup diced red bell pepper
½ cup sweet corn kernels
½ ripe avocado
¼ cup plain Greek yogurt
2 teaspoons Juice of ½ lime, about 2 teaspoons
Kosher salt to taste
Crushed red pepper flakes to taste (optional)
Directions
Bring a large pot of salted water to a boil. Cook the orecchiette pasta according to package directions until al dente, typically 9–11 minutes. Drain the pasta, then rinse it under cold running water until completely cooled. Drain well and set aside.
Transfer the cooled pasta to a large mixing bowl. Add the thawed edamame, diced red bell pepper, and corn kernels to the bowl. Toss gently to combine.
In a small bowl, combine the Greek yogurt and avocado. Using a fork, mash and stir the avocado until smooth and fully incorporated with the yogurt to create a creamy texture.
Squeeze the lime juice into the avocado-yogurt mixture and stir well to combine.
Pour the creamy dressing over the pasta and vegetables in the large bowl. Toss thoroughly until all ingredients are evenly coated with the dressing.
Season to taste with kosher salt and crushed red pepper flakes if desired. Toss once more and serve immediately, or chill until ready to serve.
Comments
This is a genuinely clever swap: Greek yogurt stands in for mayo to cut fat and cost, and it works. Orecchiette, edamame, red pepper, corn, and avocado are all available year-round at Harris Teeter, Food Lion, Kroger, and Walmart without a second trip. The real gotcha is prep time—shucking edamame, dicing pepper and avocado, and cooking pasta realistically takes 25 to 30 minutes, not 20. Cost per serving lands around $1.25 to $1.50, driven by the avocado; it's reasonable for summer. The dish reheats poorly (avocado discolors and the yogurt dressing breaks), so plan to eat it the same night or the next day cold, and stir it just before serving.
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