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Greek Yogurt Pasta Salad

Creamy Greek yogurt pasta salad with fresh vegetables and crumbled feta cheese.
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This easy and healthy pasta salad uses a creamy Greek yogurt dressing instead of mayonnaise. It comes together quickly with fresh vegetables and feta cheese, making it perfect for potlucks, lunches, or a light dinner.

Ingredients

Scale
  • 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
  • 1 1/2 cups plain Greek yogurt (full-fat recommended)
  • 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

Instructions

  1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse briefly under cool water.
  2. While the pasta cooks, make the dressing. In a medium bowl, whisk together the Greek yogurt, olive oil, red wine vinegar, minced garlic, dill, oregano, salt, and pepper until smooth.
  3. In a large serving bowl, combine the cooled pasta, tomatoes, cucumber, bell pepper, red onion, and olives.
  4. Pour the dressing over the pasta and vegetables. Gently fold everything together until evenly coated.
  5. Fold in the crumbled feta cheese last.
  6. For best flavor, cover and refrigerate the salad for at least 30 minutes before serving.

Notes

For a gluten-free version, use gluten-free pasta. For dairy-free, use dairy-free yogurt and vegan feta. The salad can be stored in an airtight container in the refrigerator for up to 4 days. Do not freeze.

Nutrition

Find it online: https://harmonymeal.com/greek-yogurt-pasta-salad/