Creamy Penne Pasta Salad with Fresh Cheese and Crunchy Vegetables
A fresh and elegant salad where al dente penne pasta meets a creamy sauce made from fresh cheese and plain yogurt. Topped with crunchy vegetables and flageolet beans, it is the perfect dish for summer meals—light yet flavorful.
🛒 Ingredients
4 servings
- 9 oz penne pasta
- 5 oz fresh cheese or cream cheese
- 1/2 cup plain whole milk yogurt
- 1 clove garlic, finely minced
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 3 oz red onion, finely chopped
- 3.5 oz English cucumber, sliced
- 3.5 oz cherry tomatoes, halved
- 2 oz cooked flageolet beans (or canned, rinsed)
- 2 tbsp water, if needed for the sauce
- 2 tbsp sesame seeds
- 1 handful fresh flat-leaf parsley, chopped
- Sea salt and freshly ground black pepper to taste
Watch the original video
Watch on TikTokDirections
- 1
Cook the penne in a large pot of salted water according to package instructions until al dente. Drain and set aside in a large salad bowl.
- 2
Prepare the sauce: in a bowl, whisk the fresh cheese with the plain yogurt until smooth. Add the minced garlic, lemon juice, and olive oil. Mix gently. Season to taste.
- 3
Pour the creamy sauce over the warm pasta and mix well to coat all the noodles.
- 4
Add the red onion, cucumber, cherry tomatoes, and flageolet beans. Toss gently.
- 5
Let rest in the refrigerator for 15-20 minutes to allow the flavors to develop.
- 6
Before serving, check the seasoning and add a little water if the sauce seems too thick.
- 7
Sprinkle generously with sesame seeds and chopped fresh parsley. Serve chilled or at room temperature.
💡 Chef's Tip
For the best texture and optimal flavor development, prepare this salad in the morning for an evening meal, or at least 30 minutes before serving. If preparing in advance, keep the sesame seeds and parsley separate and add them just before serving to keep them crunchy.
