Greek Pasta Salad
User Reviews
5
Greek Pasta Salad
Description
This salad starts with fusilli pasta cooked and cooled, then combined with a dressing made from Greek yogurt, mayonnaise, lemon juice, and a trio of fresh herbs: dill, parsley, and chives. The dressing is prepared ahead to let the flavors develop while chilling. Fresh diced cucumber and red bell pepper provide crisp texture and freshness, contrasting the creamy dressing and tender pasta.
The crumbled feta cheese contributes a salty, tangy character typical in Greek dishes, complementing the vegetable and herb flavors. The salad is well balanced between creaminess, brightness from lemon, herb aroma, and vegetable crunch.
It serves well chilled as a side dish for picnics, barbecues, or light lunches. The combination of textures and fresh flavors makes it a pleasant contrast to grilled meats or heavier dishes.
For best results, the salad should be served fresh but can be stored refrigerated for up to two days. Adding a drizzle of olive oil before serving can help refresh the dressing if it seems dry after storage.
Ingredients
- 1 pound fusilli pasta
- 1 Tablespoon olive oil
- 1 cup Greek yogurt
- ¼ cup mayonnaise see note
- lemon juice juice from half a lemon
- ½ Tablespoon dill chopped, fresh
- 1 Tablespoon parsley chopped, fresh
- 1 Tablespoon chives chopped fresh
- 1 teaspoon salt
- 1 cucumber diced, large
- 1 red bell pepper diced, large
- 1 cup feta cheese crumbled
Instructions
- Bring a pot of water to a boil. Boil the pasta according to package directions. Drain it well, toss it with the olive oil, and spread it in an even layer on a baking sheet. Chill the pasta in the refrigerator for at least 20-30 minutes.
- Mix the yogurt, mayonnaise, lemon juice, dill, parsley, chives and salt in a medium bowl. Cover and place in the refrigerator to all the flavors to develop.
- When ready to serve, mix the pasta, dressing, cucumber, bell pepper, and feta cheese together in a large bowl. Transfer to a serving bowl and serve.
Notes
- Serve the salad fresh for best texture and flavor.
- Store leftovers in an airtight container in the refrigerator for 1-2 days.
- If the salad dries out, stir in extra virgin olive oil before serving to rehydrate the dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 446mg | 19% |
| Potassium | 204mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 16.8mg | 19% |
| Calcium | 110mg | 11% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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