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Creamy Greek Pasta Salad
4.5 from 180 votes

Creamy Greek Pasta Salad

This Creamy Greek Pasta Salad combines fusilli pasta with a tangy Greek yogurt dressing mixed with garlic, lemon juice, and dried herbs. It features fresh grape tomatoes, crisp cucumber, kalamata olives, red onion, and crumbled feta for a balanced blend of textures and Mediterranean flavors. The pasta is cooked, cooled, and tossed with olive oil before mixing with the vegetables, resulting in a refreshing dish that keeps well chilled.

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

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

    Cup of Yum
  1. Cook pasta according to package directions.
  2. While the pasta is cooking, stir together the Greek yogurt, garlic, lemon juice, red wine vinegar, dill, and oregano in a large bowl.
  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. 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.
  4. 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.