Creamy Balsamic Pasta Salad

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Happy First Day of Summer!

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This is the day that I wait all year long for.  Summer is my most favorite season.  I think I have said more than a few times how much I love the warm weather, barbeques and all the fun that summer brings.  To celebrate the official start of Summer, today we are having pasta salad!

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We live in an area of the country that suffers from high humidity and sometimes extreme temperatures (today is one of those days, 99 degrees baby!).  I try my best not to complain about the heat, since I wait all winter for it, but it really can be overwhelming sometimes.

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And on days like today, it is so important to have an arsenal of meals to make that don’t require heating up the whole house with the oven, or even having to brave the heat to use the grill.  This pasta salad is one of those meals.  It it cold and creamy and so satisfying on a hot summer day.  It is light and fresh, so you don’t feel weighed down after eating. And it packs in tons of fresh vegetables so you can take full advantage of the season.

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Creamy Balsamic Pasta Salad

Makes 8 Servings

Print this recipe!


  • 3/4 cup light mayonnaise
  • 1/2 cup light balsamic vinaigrette (your favorite brand will work great!)
  • 1 package short cut whole wheat pasta, cooked according to package directions and drained and cooled completely
  • 1 large tomato, chopped
  • 1/2 large cucumber, cut into quarters and sliced
  • 1 large green bell pepper, chopped
  • 1/2 medium onion, finely diced
  • 1 can quartered artichokes, roughly chopped
  • 1 can garbanzo beans, drained and rinsed


  1. In a small bowl, combine mayonnaise and balsamic vinaigrette until well mixed and smooth.
  2. In a large bowl, combine all other ingredients.
  3. Pour the dressing over top and mix well until all ingredients are coated.
  4. Refrigerate for at least 1 hour.  Serve cold.

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