This Creamy Greek Pasta Salad is a refreshing twist on a classic dish, combining tender fusilli pasta with fresh vegetables, tangy feta cheese, and a creamy Greek yogurt dressing. Perfect for potlucks, picnics, or a simple weeknight side dish, this salad is bursting with Mediterranean flavors that are both light and satisfying. It’s easy to make, versatile, and a crowd-pleaser for any occasion!
Ingredients:
For the Pasta:
- 1 pound fusilli pasta
- 1 tablespoon olive oil
For the Dressing:
- 1 cup Greek yogurt
- 1/4 cup mayonnaise (optional, for added creaminess)
- Juice from 1/2 a lemon
- 1/2 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon salt
For the Salad:
- 1 large cucumber, diced
- 1 large red bell pepper, diced
- 1 cup crumbled feta cheese
Instructions:
- Cook the Pasta : Bring a large pot of salted water to a boil and cook the fusilli pasta according to the package instructions until al dente. Drain the pasta, rinse it under cold water to cool, and toss it with 1 tablespoon of olive oil to prevent sticking. Set aside.
- Make the Dressing : In a medium-sized bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, dill, parsley, chives, and salt until smooth and creamy. Adjust seasoning to taste.
- Prepare the Vegetables : Dice the cucumber and red bell pepper into bite-sized pieces.
- Assemble the Salad : In a large mixing bowl, combine the cooked pasta, diced cucumber, red bell pepper, and crumbled feta cheese. Pour the dressing over the salad and toss gently until all the ingredients are evenly coated.
- Chill and Serve : Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled and garnish with additional fresh herbs, if desired.
Conclusion:
This Creamy Greek Pasta Salad is a flavorful and vibrant dish that’s perfect for any occasion. The creamy Greek yogurt dressing paired with the fresh crunch of cucumbers and red peppers, and the tangy bite of feta cheese, makes this salad a standout. It’s versatile enough to be served as a side dish or a light main course—either way, it’s guaranteed to be a hit!
Creamy Greek Pasta Salad
Ingredients
For the Pasta:
- 1 pound fusilli pasta
- 1 tablespoon olive oil
For the Dressing:
- 1 cup Greek yogurt
- 1/4 cup mayonnaise optional, for added creaminess
- Juice from 1/2 a lemon
- 1/2 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon salt
For the Salad:
- 1 large cucumber diced
- 1 large red bell pepper diced
- 1 cup crumbled feta cheese
Instructions
- Cook the Pasta : Bring a large pot of salted water to a boil and cook the fusilli pasta according to the package instructions until al dente. Drain the pasta, rinse it under cold water to cool, and toss it with 1 tablespoon of olive oil to prevent sticking. Set aside.
- Make the Dressing : In a medium-sized bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, dill, parsley, chives, and salt until smooth and creamy. Adjust seasoning to taste.
- Prepare the Vegetables : Dice the cucumber and red bell pepper into bite-sized pieces.
- Assemble the Salad : In a large mixing bowl, combine the cooked pasta, diced cucumber, red bell pepper, and crumbled feta cheese. Pour the dressing over the salad and toss gently until all the ingredients are evenly coated.
- Chill and Serve : Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled and garnish with additional fresh herbs, if desired.