Creamy Lemon Dill Greek Pasta Salad

Name: Creamy Lemon Dill Greek Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 (about 1.5 cups each)
Ingredients: 1 oz. container plain greek yogurt; 1/4 cup mayonnaise; 1 clove garlic, minced; 1 Fresh Lemon; 1/4 tsp salt; 1/4 tsp dried dill; freshly cracked black pepper; 1 lb. penne; 1 cup grape tomatoes; 1 cucumber (about 2 cups chopped); 1 oz. can quartered artichoke hearts; 1/4 red onion; 2 oz. feta

User Reviews

4.9

72 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 (about 1.5 cups each)
Calories
1524 kcal
Course
Salad, Others
Cuisine
International, Vegetarian

Creamy Lemon Dill Greek Pasta Salad

Yael Hunt

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Creamy Lemon Dill Greek Pasta Salad is packed with bold flavors and fresh vegetables, making it a delicious light lunch.

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Ingredients

Servings

CREAMY LEMON DILL DRESSING

1 oz. container plain greek yogurt $1.00
1/4 cup mayonnaise $0.28
1 clove garlic, minced $0.08
1 Fresh Lemon $0.67
1/4 tsp salt $0.01
1/4 tsp dried dill $0.05
freshly cracked black pepper $0.05

PASTA SALAD

1 lb. penne $1.29
1 cup grape tomatoes $1.25
1 cucumber (about 2 cups chopped) $1.69
1 oz. can quartered artichoke hearts $2.59
1/4 red onion $0.34
2 oz. feta $1.12

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Instructions

Prepare the dressing first so the flavors have time to blend. Use a zester or small-holed cheese grater to remove the zest from the lemon. In a small bowl, stir together the Greek yogurt, mayonnaise, garlic, 1 Tbsp of the lemon juice, 1/2 tsp of the lemon zest, salt, dill, and some freshly cracked pepper (about 10-15 cranks of a pepper mill). Refrigerate the dressing until ready to use.
Cook the pasta, in lightly salted water, according to the package directions. Drain the pasta and rinse briefly with cool water to bring the temperature down. Let the pasta drain until it's slightly dry and tacky on the surface.
While the pasta is cooking, slice the cucumber, then cut the slices into quarter rounds. Slice the grape tomatoes in half. Finely dice the red onion. Drain the artichoke hearts, then roughly chop them. Crumble the feta cheese.
Once the pasta is cooled and drained, Place it in a large bowl and combine with the cucumber, tomatoes, red onion, artichoke hearts, feta, and creamy lemon dill dressing. Stir to coat. Serve immediately or refrigerate until ready to eat.