Greek Yogurt Pasta Salad

This recipe proves that eating well doesn’t require expensive, hard-to-find ingredients. My Greek yogurt pasta salad transforms pantry staples and a single container of yogurt into a vibrant, crowd-pleasing meal. I remember the first time I made it, a hot summer evening when the thought of turning on the oven felt impossible. I needed something cool, creamy, and satisfying that wouldn’t heat up the kitchen. I reached for what I had: a box of pasta, a few crunchy vegetables, and that trusty tub of Greek yogurt in the fridge. What came together in under thirty minutes was more than just a simple pasta salad dinner; it was a revelation in ease and flavor.

This Greek yogurt pasta salad has since become my go-to for potlucks, quick lunches, and those nights when dinner needs to be effortless but still feel special. It’s the perfect example of how a few smart swaps—like using protein-rich yogurt instead of heavy mayo—can create a dish that’s both indulgent-tasting and genuinely nourishing. It’s comfort food, made easy, and it’s waiting for you in your kitchen right now.

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Ingredients List

Greek yogurt pasta salad starts with a handful of simple, fresh ingredients that come together in the most delicious way. Here’s what you’ll need for this easy healthy pasta salad.

• For the Pasta & Veggies:

  • 12 ounces short pasta, like rotini, farfalle, or penne
  • 1 cup cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1 bell pepper (any color), diced
  • 1/2 red onion, finely diced
  • 1 cup Kalamata olives, pitted and halved
  • 6 ounces feta cheese, crumbled

• For the Creamy Greek Yogurt Dressing:

  • 1 1/2 cups plain Greek yogurt (I use full-fat for ultimate creaminess)
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper

Smart Swaps: For a gluten-free version, use your favorite gluten-free pasta. Dairy-free? Swap the Greek yogurt for a plain, unsweetened dairy-free yogurt and use a vegan feta alternative. Not a fan of red onion? Try finely sliced green onions for a milder bite. This healthy cold pasta salad is wonderfully adaptable.

Timing

This is one of those easy salad recipes for dinner that comes together almost as fast as you can boil water.

• Prep Time: 15 minutes
• Cook Time: 10 minutes (for pasta)
• Total Time: 25 minutes, plus optional chilling time

That’s about 30% faster than many traditional pasta salads that require making a separate, cooked dressing. More time for you.

Step-by-Step Instructions

Making this Greek yogurt pasta salad is a straightforward process that yields big flavor. Follow these simple steps for the best results.

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to package directions until al dente—it should have a slight bite to it. Drain the pasta in a colander and rinse it briefly under cool water to stop the cooking process. This helps prevent a gummy texture in your final salad.
2. Whisk the Dressing: While the pasta cooks, make the creamy dressing. In a medium bowl, whisk together the Greek yogurt, olive oil, red wine vinegar, minced garlic, dill, oregano, salt, and pepper until completely smooth and emulsified. Give it a taste and adjust the seasoning if needed.
3. Combine Everything: In a large serving bowl, add the cooled pasta, chopped tomatoes, cucumber, bell pepper, red onion, and olives. Pour the creamy Greek yogurt dressing over the top.
4. Fold and Chill: Using a large spatula or spoon, gently fold everything together until the pasta and veggies are evenly coated in the dressing. Fold in the crumbled feta cheese last to keep it from breaking down too much. For the best flavor, cover and refrigerate the pasta salad for at least 30 minutes before serving. This allows the flavors to meld beautifully.

Nutritional Information

Per serving (approximately 1 1/2 cups): Calories: 380 | Protein: 15g | Carbohydrates: 45g | Fat: 16g | Fiber: 3g. This Greek yogurt pasta salad is a fantastic source of protein and calcium from the yogurt and feta, and it’s packed with vitamins A and C from the fresh vegetables. Using Greek yogurt instead of mayonnaise significantly reduces saturated fat while boosting the protein content, making this a truly satisfying healthy cold pasta salad.

Equipment Needed

You don’t need any fancy gadgets for this Greek yogurt pasta salad. Just a few basics from your kitchen:

• A large pot for boiling pasta
• A colander for draining
• A medium mixing bowl for the dressing
• A large serving bowl for combining everything
• A sharp knife and cutting board
• A whisk or fork for the dressing

Why You’ll Love This Recipe

This isn’t just another pasta salad. Here’s why this Greek yogurt pasta salad will earn a permanent spot in your rotation.

• Truly Creamy & Healthy: The Greek yogurt dressing is luxuriously creamy without being heavy, offering a protein-packed punch that keeps you full.
• Meal Prep Champion: It tastes even better the next day, making it the ultimate make-ahead lunch or easy salad recipe for dinner later in the week.
• Crowd-Pleasing Versatility: Perfect for picnics, potlucks, or a simple family dinner. It’s a dish that appeals to almost everyone.
• Pantry-Friendly: It builds on ingredients you likely already have, with easy swaps for what you don’t.
• No Cooking Skills Required: Simply chop, whisk, and mix. It’s foolproof cooking that delivers gourmet flavor.

Healthier Alternatives for the Recipe

This Greek yogurt pasta salad is already a lighter choice, but you can tweak it to fit almost any dietary need.

• Boost the Protein: Add a can of drained chickpeas or white beans, or some shredded rotisserie chicken. For another protein-packed pasta salad idea, check out my Greek Chicken Pasta Salad.
• Go Low-Carb: Swap the traditional pasta for chickpea pasta, lentil pasta, or even chopped roasted cauliflower florets.
• Add More Veggies: Pile in even more color and nutrients with chopped broccoli florets, shredded carrots, or artichoke hearts. My Rainbow Veggie Pasta Salad is full of inspiration for loading up on vegetables.
• Reduce Dairy: Use a dairy-free yogurt and skip the feta, or use a vegan alternative. A squeeze of lemon juice at the end will brighten it right up.

Serving Suggestions

This Greek yogurt pasta salad is a complete meal in a bowl, but it also plays well with others.

• As a Main Course: Serve generous scoops on a bed of fresh greens for a hearty lunch or light dinner.
• Perfect Pairings: It’s fantastic alongside simply grilled chicken, fish, or burgers. The cool, creamy salad balances smoky, charred flavors perfectly.
• For a Crowd: Double the recipe and serve it in a big, beautiful bowl right in the center of the table. It’s a guaranteed hit at barbecues and gatherings.
• Topping Ideas: Right before serving, add an extra sprinkle of fresh dill, a few cracks of black pepper, or a drizzle of olive oil for a restaurant-worthy finish.

Common Mistakes to Avoid

A few small tips can make the difference between a good pasta salad and a great one.

1. Overcooking the Pasta: Mushy pasta will ruin the texture. Always cook to al dente and rinse with cool water to halt the cooking.
2. Skipping the Chill Time: While you can eat it right away, letting your Greek yogurt pasta salad rest in the fridge for at least 30 minutes allows the pasta to soak up the dressing and the flavors to deepen.
3. Using Non-Fat Yogurt: For the creamiest, most luxurious dressing, I highly recommend using full-fat or 2% Greek yogurt. Non-fat varieties can sometimes taste tangy and lack body.
4. Dressing a Hot Pasta: Always cool your pasta completely before adding the dressing and fresh veggies. Heat will wilt the vegetables and can cause the yogurt to separate.

Storing Tips for the Recipe

This easy healthy pasta salad is a dream for leftovers.

• Refrigerator: Store in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop, making day-two leftovers something to look forward to.
• Freezing: I don’t recommend freezing this Greek yogurt pasta salad, as the yogurt-based dressing and fresh vegetables will not thaw well and will become watery.
• Reviving Leftovers: If the salad seems a bit dry after chilling, stir in a tablespoon of olive oil or a small splash of water to loosen it up before serving.

Conclusion

This Greek yogurt pasta salad is more than just a recipe; it’s a kitchen strategy. It’s about creating something wonderfully flavorful and satisfying from simple, real ingredients without spending hours at the stove. It’s proof that a regular kitchen, regular time, and a little know-how can yield great results—food that truly feels like home.

I hope this becomes your new favorite shortcut to a delicious, healthy meal. If you’re looking for other creamy, comforting pasta salads, you might love my Tuna Pasta Salad Peas, my hearty Chicken Bacon Ranch Pasta Salad, or the zesty kick of my Buffalo Chicken Pasta Salad.

Give this recipe a try this week. I’d love to hear how it turned out for you in the comments below. And if you share a photo of your creation, don’t forget to tag @HarmonyMeal. Happy cooking.

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