Pasta Salad with Greek Yogurt Dressing
User Reviews
5
Pasta Salad with Greek Yogurt Dressing
Description
The recipe begins by boiling penne pasta until tender, then cooling it in the refrigerator to prevent wilted vegetables and maintain texture. The dressing balances creamy plain Greek yogurt with bright lemon juice and aromatic yellow curry powder, complemented by fresh dill and crushed garlic for herbal and pungent notes. Honey adds a mild sweetness, while salt and black pepper season the mix.
After combining the cold pasta with minced bell peppers and red onions, the dressing is tossed thoroughly to coat all ingredients, creating a harmonious blend of flavors and a pleasing mix of textures from the pasta and crunchy vegetables. The salad is chilled further to meld flavors, enhancing its refreshing qualities as a side.
Serving this salad chilled allows the curry spices and dill to shine without overpowering the fresh vegetables. It pairs well alongside grilled or roasted dishes, offering balance and color to a meal.
Storage notes mention that leftover salad keeps well refrigerated up to five days when stored airtight, and gluten-free pasta varieties can be used as substitutes to accommodate dietary needs.
Ingredients
- 2 cups penne pasta uncooked
- 1 cup bell pepper minced
- 1 cup red onion minced
Dressing
- ¾ cup yogurt recommended: whole milk, plain, Greek
- ½ tablespoon lemon juice
- 2 teaspoons yellow curry powder
- ¼ cup dill chopped, fresh
- 2 cloves garlic crushed
- 1 tablespoon honey
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Bring a large pot of salted water to boil on the stove.
- Add the penne pasta and cook according to the package directions.
- Drain the pasta, transfer it to a large mixing bowl and place in the refrigerator to cool for at least 10 minutes.
- In the meantime, prepare the salad dressing by combining the Greek yogurt, lemon juice, curry powder, fresh dill, crushed garlic, honey, salt and pepper in a small bowl.
- Remove the cooled pasta from the refrigerator and add the minced bell peppers and onions to the bowl.
- Pour the prepared salad dressing over the cooked pasta and vegetables, and toss to coat all of the ingredients in the creamy dressing.
- Cover and place the salad in the refrigerator to chill for at least 30 minutes, up to 24 hours.
Notes
- The salad serves 6-8 as a side dish alongside other sides and a main, or about 4 if it is the only side served.
- Use gluten-free pasta substitutes like rotini or shells to make this gluten-free.
- Store leftovers in an airtight container in the fridge for up to five days and serve cold to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 37g | 12% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Cholesterol | 1mg | 0% |
| Sodium | 403mg | 17% |
| Potassium | 244mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 938mg | 19% |
| Vitamin C | 36mg | 40% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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