Creamy Greek Pasta Salad
User Reviews
4.5
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Course
Side Dish, Main Course, Salad, Snacks
-
Cuisine
American, International, Vegetarian, gluten-free
Creamy Greek Pasta Salad
Description
The Creamy Greek Pasta Salad starts with fusilli pasta, which is cooked and cooled to prevent clumping. The dressing is made from plain Greek yogurt combined with minced garlic, lemon juice, red wine vinegar, dill, oregano, and olive oil for a tangy, herbaceous base. The salad incorporates fresh grape tomatoes, diced cucumber, halved kalamata olives, diced red onion, and crumbled feta cheese, delivering a mix of juicy, crunchy, briny, and creamy elements. Tossing the pasta with olive oil before adding the dressing keeps it separated and well-coated. This salad serves well as a side dish or light meal and is best served chilled. It can be made with regular or gluten-free pasta and kept refrigerated for up to two days, which allows the flavors to meld further without the pasta becoming soggy.
Ingredients
- 1 lb fusilli pasta penne, or farfalle (can use whole wheat or gluten-free pasta, such as fusilli
- 1 1/4 cups yogurt plain, Greek
- 1 clove garlic minced
- 3 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon dill dried
- 1/2 teaspoon oregano dried
- 3 tablespoons olive oil
- 1 1/2 cups grape tomato halved
- 1 cucumber chopped, seedless
- 3/4 cup kalamata olives halved, pitted
- 1/2 cup red onion diced
- 3/4 cup feta cheese crumbled
- kosher salt to taste
- black pepper to taste
Instructions
- Cook pasta according to package directions.
- While the pasta is cooking, stir together the Greek yogurt, garlic, lemon juice, red wine vinegar, dill, and oregano in a large bowl.
- 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. Pour the pasta into the large bowl with the Greek yogurt mixture. Add the tomatoes, cucumber, olives, red onion, and feta cheese. 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. Serve.
- 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.
User Reviews
Overall Rating
4.5
You'll Also Love
