Greek Pasta Salad
This delicious cold pasta salad recipe is full of flavor from bell pepper, cucumber, lemon, and dill! Top this cold pasta salad with a creamy Greek yogurt dressing.
Servings: 10
Calories: 277kcal
Ingredients
- 1 pound fusilli pasta
- 1 Tablespoon olive oil
- 1 cup Greek yogurt
- ¼ cup mayonnaise see note
- Juice from 1/2 a lemon
- ½ Tablespoon chopped fresh dill
- 1 Tablespoon chopped fresh parsley
- 1 Tablespoon chopped fresh chives
- 1 teaspoon salt
- 1 large cucumber diced
- 1 large red bell pepper diced
- 1 cup crumbled feta cheese
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.
Video
Notes
For best results, serve this dish fresh! However, if you have leftovers you can transfer them to an airtight container or cover the bowl tightly in plastic wrap. Store in the fridge for 1-2 days.
If the salad starts to dry out a bit, you can add some more extra virgin olive oil to each serving and stir it around to help reconstitute the dressing.
Nutrition
Calories: 277kcal | Carbohydrates: 36g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 446mg | Potassium: 204mg | Fiber: 1g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 16.8mg | Calcium: 110mg | Iron: 0.8mg