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Introduction
The origins of this tangy Greek yogurt pasta salad can be traced back to the sun-drenched islands of Greece, where fresh, seasonal produce and yogurt have long been staples of the local cuisine. This dish is a modern twist on the traditional Greek salads, combining the beloved flavors in a unique and satisfying way. Traditionally served as a refreshing side dish or a light main course during the warm summer months, this pasta salad has become a popular option for picnics, potlucks, and backyard gatherings.
Ingredients
• 8 oz (225g) fusilli or other short pasta
• 1 cup (160g) cherry or grape tomatoes, halved
• 1 cup (160g) diced cucumber
• 1/2 cup (75g) diced red onion
• 1/2 cup (60g) crumbled feta cheese
• 1/3 cup (35g) chopped kalamata olives
• 1/4 cup (30g) coarsely chopped fresh parsley
• 2 tbsp (10g) chopped fresh basil
• 2 tbsp (8g) chopped fresh mint
• 1 cup (240g) Greek yogurt
• 2 tbsp (30ml) olive oil
• 2 tbsp (30ml) lemon juice
• 1 clove garlic, minced
• 1/2 tsp (2.5g) dried oregano
• Salt and black pepper, to taste
Step 1:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water to cool.
Step 2:
In a large mixing bowl, combine the cooked pasta, halved tomatoes, diced cucumber, diced red onion, crumbled feta cheese, chopped kalamata olives, chopped parsley, chopped basil, and chopped mint.
Step 3:
In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
Step 4:
Pour the yogurt dressing over the pasta and vegetable mixture and gently toss until everything is well coated.
Step 5:
Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
Q: Can I use regular yogurt instead of Greek yogurt?
A: While you can use regular yogurt, Greek yogurt is recommended as it has a thicker, creamier texture that holds up better in the dressing.
Q: Can I make this pasta salad ahead of time?
A: Yes, this pasta salad can be made up to 3 days in advance and stored in the refrigerator. The flavors will continue to develop and blend together.
Q: Can I use a different type of pasta?
A: Yes, you can use any short pasta shape such as penne, farfalle, or rotini. Just adjust the cooking time according to the package instructions.
• Use high-quality Greek yogurt for best flavor and texture.
• Substitute feta with soft goat cheese or ricotta for a dairy-free option.
• Add diced bell peppers, artichoke hearts, or sun-dried tomatoes for extra vegetables.
• For a vegan version, use dairy-free yogurt and omit the feta cheese.
• This salad can be made ahead and refrigerated for up to 3 days.
Serve chilled or at room temperature. Garnish with extra chopped herbs or crumbled feta if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Prepare the dressing while the pasta is cooking to save time. You can also chop the vegetables ahead of time and store them in the refrigerator until ready to assemble the salad.
- Use high-quality Greek yogurt for the best flavor and texture.
- Allow the pasta to cool completely before tossing with the dressing to prevent it from becoming too thin or watery.
- For a creamier dressing, use full-fat or 2% Greek yogurt instead of non-fat.
For a vegan version, use dairy-free yogurt and omit the feta cheese. You can also add diced bell peppers, artichoke hearts, or sun-dried tomatoes for extra vegetables.
This pasta salad pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. It also makes a great side dish for grilled meats or fish.
Best in summer when tomatoes, cucumbers, and fresh herbs are in peak season.
This recipe contains dairy (feta cheese and Greek yogurt) and may contain traces of gluten from the pasta.
