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Greek Pasta Salad with Yogurt Dressing

Prep Time20 minutes
Cook Time10 minutes
Pasta Chilling Time20 minutes
Total Time50 minutes
Course: Appetizer, Main Course, Pasta, Salad, Side Dish
Cuisine: American, Greek, Mediterranean
Keyword: crunchy, fresh, healthy,, seasonal, summer
Author: Christen Clark

Ingredients

Dressing

  • 1 cup plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1/4 tsp salt
  • 1 tbsp fresh dill chopped
  • 1 tbsp fresh parsley chopped

Salad

  • 8 ounces short pasta such as farfalle or fusilli
  • 1 cup canned chick peas drained
  • 1/2 cup red onion very thinly sliced
  • 1/2 cup sun-dried tomatoes in oil, chopped
  • 1/4 cup pickled peperoncinis sliced
  • 2 cups fresh spinach chopped
  • 2 cups English cucumber diced
  • 4 ounces feta crumbled

Instructions

Make the dressing.

  • Add the yogurt, lemon, salt, dill and parsley to a small mixing bowl. Stir to combine. Refrigerate until time to add the dressing to the salad.

Make the salad.

  • Cook the pasta in a large pot of boiling water that has been seasoned with a couple tablespoons of salt. The cook time will vary depending on the pasta. Refer to the package instructions for cook time. Drain the pasta and place in the refrigerator to chill.
    Add the chilled pasta to a large mixing bowl with the chick peas, onion, tomatoes, cucumber, spinach and peperoncinis. Add the dressing and toss well to combine. Add the feta to the salad last and gently toss before serving.