Creamy Greek Pasta Salad

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Two peas & their pod

Total Time

25 mins

Prep Time

15 mins

Cook Time

10 mins

Rating

(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

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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.

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.

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Skill Level

other

Creamy Greek Pasta Salad

Ingredients

Preparation

Step 1

Step 2

Step 3

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Chef’s notes

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