Creamy Greek Pasta Salad
Total Time
25 mins
Prep Time
15 mins
Cook Time
10 mins
Rating
4.49 out of 5 stars
(60)
Ingredients
Not specified
- 1 lb pasta such as fusilli, penne, or farfalle (can use whole wheat or gluten-free pasta)
- 1 1/4 cups plain Greek yogurt
- 1 clove garlic, minced
- 3 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon dried dill
- 1/2 teaspoon dried oregano
- 3 tablespoons olive oil
- 1 1/2 cups halved grape tomatoes
- 1 seedless cucumber, chopped
- 3/4 cup pitted kalamata olives, halved
- 1/2 cup diced red onion
- 3/4 cup crumbled feta cheese
- Kosher salt and black pepper to taste
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Preparation
Step 1
Cook pasta according to package directions.
Step 2
While the pasta is cooking, stir together the Greek yogurt, garlic, lemon juice, red wine vinegar, dill, and oregano in a large bowl.
Step 3
When the pasta is done cooking, drain and run cold water over the pasta. Drain completely and drizzle with olive oil. Toss until pasta is well coated.
Step 4
Pour the pasta into the large bowl with the Greek yogurt mixture.
Step 5
Add the tomatoes, cucumber, olives, red onion, and feta cheese.
Step 6
Stir gently until ingredients are well coated. Season with salt and black pepper, to taste. You can add a little extra dill and lemon juice, if desired.
Step 7
Serve.
Step 8
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Chef's notes
Note-if you need the recipe to be gluten-free, use gluten-free pasta. The pasta salad will keep in the refrigerator for up to 2 days.
