Creamy Greek Pasta Salad
A vibrant Greek-inspired pasta salad featuringgluten-free rotini, fresh veggies, and a creamy yogurt dressing bursting withMediterranean flavors.
Ingredients
For the Creamy Dressing:
- 1 cup plain Greek yogurt
- ½ cup lemon juice juiced (about 3 lemons)
- ⅓ cup olive oil
- 1 teaspoon dried oregano
- 2 cloves garlic finely minced
- ½ to 1 teaspoon dried dill to taste
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes optional
For the Pasta Salad:
- 12 ounces dried gluten-free rotini pasta about ¾ pound or 340 grams
- 1 small red bell pepper chopped (about 1 cup)
- 1 small green bell pepper chopped (about 1 cup)
- ½ large English cucumber halved, seeded, and cut into bite-sized pieces (about 1.5 cups)
- 1 cup grape tomatoes halved
- ¼ cup thinly sliced red onion
- ½ cup black olives pitted and sliced
- 1 cup crumbled feta cheese
- Fresh dill or oregano leaves optional, for garnish
Instructions
- Cook the Pasta: Cook the gluten-free rotini pasta according to the package instructions. After cooking, drain and rinse under cold water to stop the cooking process. Set aside to cool.
- Make the Dressing: In a medium bowl, whisk together the Greek yogurt, lemon juice, olive oil, oregano, minced garlic, dried dill, salt, pepper, and crushed red pepper flakes until smooth. Adjust seasonings to taste.
- Prep the Vegetables: Chop the bell peppers, cucumber, grape tomatoes, and red onion. Slice the black olives and crumble the feta cheese.
- Assemble the Salad: In a large bowl, combine the cooked and cooled pasta with the prepared vegetables, black olives, and feta cheese.
- Add the Dressing: Pour the creamy dressing over the pasta and vegetables. Toss gently to coat everything evenly.
- Garnish and Serve: Garnish with fresh dill or oregano, if desired. Serve chilled or at room temperature.
Nutrition
Calories: 250kcal
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