Easy Creamy Pasta Salad

This is the kind of pasta salad that comes together while the kettle is still warming up. Cooked noodles get tossed with eggless mayo and a generous squeeze of lemon, then dotted with sliced artichoke hearts, bright scallions, and a confetti of fresh basil. The whole thing takes maybe ten minutes start to finish.

The lemon is what saves this from being just another bowl of mayo-bound noodles. The acid cuts the richness, lifts the flavor, and makes the basil sing. Don’t be shy with it. If the salad tastes flat, almost always more lemon (or a pinch more salt) is the answer.

Use short pasta shapes like fusilli, rotini, or penne, since they trap dressing in their twists and ridges much better than smooth noodles like spaghetti.

Kitchen Tips

• Cook pasta to firm al dente. It softens slightly in the dressing as it sits.
• Rinse cooked pasta briefly under cold water to halt cooking and cool fast for assembly.
• Use marinated artichoke hearts (drained) for extra flavor, or plain water-packed for a lighter taste.
• Make ahead and chill 30 minutes for the best flavor melding. Stir again before serving.

Variations

• Add halved cherry tomatoes, sliced black olives, or cubed cucumber for crunch.
• Stir in a handful of toasted pine nuts or chopped walnuts for richness.
• Use Greek yogurt or vegan sour cream in place of half the mayo for a tangier dressing.