Site in Greek (Ελληνική Έκδοση)

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Hungry Bites

Mediterranean Food Blog

  • Home
  • About
  • Recipes
  • The Mediterranean Diet
  • Contact me
  • Search

Creamy Greek salad pasta recipe

Jump to Recipe Print Recipe

This Greek salad pasta is a healthy, meatless recipe that’s best served cold. Greek yogurt adds extra protein and makes it creamy and refreshing.

Creamy Greek salad pasta recipe 3

Everyone loves a good pasta dish, especially if it’s also a meatless, vegetarian and healthy recipe. This creamy Greek salad pasta is all that, and even more! This is mostly a summer recipe, not only because the vegetables used in Greek salad are in season during the summer but also because every bite is so refreshing! But if you happen to find some good tomatoes and cucumbers any other time, please do make this! Except for the raw vegetables, which provide plenty of phytonutrients, the olive oil used here also remains raw, providing good-for-your-heart monounsaturated fats, and the Greek yogurt offers protein and probiotics. Use whole-wheat pasta to make this salad even healthier! 🙂

Creamy Greek salad pasta recipe 5

I don’t think that there’s anyone who has visited Greece and hasn’t ordered a Greek salad while eating out.  If you’re a fan of Greek Salad, make sure you check this Authentic Greek salad 2 ways post, in which I give you the recipe for the real thing as well as two different ways you can serve it; the typical Greek way and a more “elegant” (or dare I say gourmet) one.

Whenever I want to transform my Greek salad into a complete meal, I just add one or two barley rusks broken into small pieces. But adding pasta and some creamy yogurt makes it even more appealing to most people’s eyes.

Creamy Greek salad pasta recipe 2

Because this Greek salad pasta is best eaten cold or at room temperature, it is ideal if you want to put it in a mason jar and take it to work. You can also eat it as a light dinner or serve it as a healthy side. And of course, you can make an extra large bowl for your next party.

If you’re not used to the tanginess of yogurt (or you believe that your kids won’t like it) you can add 1 tablespoon of honey or sugar to the yogurt and mix it well before adding it to the pasta. However, you’ll find that when the yogurt is mixed with the fusilli and the rest of the vegetables, this tanginess is transformed into freshness! 🙂

Creamy Greek salad pasta recipe

Some notes/tips:

  • Since this is a simple recipe with minimum processing, good quality ingredients (tomatoes, cucumbers, olive oil and feta) will ensure the best taste.
  • Add 1 tablespoon of honey or sugar to the yogurt if you find it too tangy.
  • This recipe will keep in the fridge for 1-2 days. Keep in mind that the taste of the onion will intensify after the first day, so it is best to use just half, or if you want more, add it to the salad just before serving.
  • What else you can add: red kidney beans, peas, basil, capers

Creamy Greek salad pasta recipe 4

You may also like these similar recipes:

Pappardelle a la spanakopita

Greek stuffed vegetables (Gemista) – Vegan

Share this post if you liked it (share buttons at the top!) and don’t forget to subscribe for new recipes or follow me on Instagram,   Pinterest,   Facebook

5 from 1 vote
Print
Creamy Greek salad pasta recipe
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 
This Greek salad pasta is a healthy, meatless recipe that’s best served cold. Greek yogurt adds extra protein and makes it creamy and refreshing.
Course: Salad, Vegetarian
Cuisine: Greek, Mediterranean
Keyword: Greek, pasta, recipe, salad
Servings: 4 -5
Calories: 663 kcal
Author: The Hungry Bites
Ingredients
  • 1 pound fusilli pasta, you can also use penne, rigatoni, farfalle or elbow macaroni pasta
  • 2 large tomatoes, diced
  • 2 small Persian cucumbers, diced (or about 1 cup chopped English cucumber).
  • 1/2 red onion, finely chopped
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 cup sliced olives
  • 7 oz (200 grams) feta cheese, cubed or crumbled
  • 1 cup corn kernels (I buy them frozen and cook them in boiling water for 2 minutes)
  • 1 cup strained Greek yogurt 2% fat (you can also use full fat)
  • 1/2 cup parsley, chopped
  • 1-2 teaspoons dried oregano
  • 2-3 tablespoons e.v. olive oil
  • Salt and pepper to taste
Instructions
  1. Take care to chop all the vegetables about the same size.
  2. Cook the pasta according to the directions on the package, drain well using a colander and rinse with cold water until no longer warm. Set aside to drain.
  3. Transfer all the ingredients to a large bowl and mix gently with a spatula until everything is combined. Taste and adjust salt.
  4. Serve immediately or refrigerate for 1 hour to chill.
  5. Eat!
Recipe Notes

Add more yogurt for extra creaminess

If you like this recipe, Pin it!

Creamy Greek salad pasta recipe 6

Previous Post: « Mediterranean leek, fennel and barley pie (Vegan)
Next Post: Vegan Greek superfood breakfast (or dessert) bowls – Koliva »

Reader Interactions





homemade almond butter thumbnail

Homemade almond butter

chicken lettuce wraps thumbnail

Chicken lettuce wraps (Mediterranean style)

See All Recipes →

Comments

  1. heather (delicious not gorgeous) says

    at

    oooh love that there’s greek yogurt in here! i bet that tang is awesome (:

    Reply
    • Makos says

      at

      Yes! Yogurt makes this salad so fresh! 🙂

      Reply
  2. Akhila@Pepper Delight says

    at

    Simple, Fresh and Healthy..it looks and sounds really delicious!!!

    Reply
    • Makos says

      at

      Thanks, it is! 🙂

      Reply
  3. Christina says

    at

    Greek pasta salads are THE BEST!!! I love how you use yogurt instead of something heavy like mayo. I would need to make 2 batches of this because, by the time I’m done face planting in this salad, there wouldn’t be anything left for my hubby! Pinning!

    Reply
    • Makos says

      at

      Haha, thanks Christina! The same happens to me!

      Reply
  4. Kit says

    at

    5 stars
    Delicious! This is the first time I’ve made pasta salad with yogurt. It was great, and, you’re correct, it blends in nicely with all the other flavors; you don’t outright taste yogurt. I really liked it, and was impressed with the flavor.

    Reply

Leave a Reply to Christina Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Categories

WELCOME!

Makos I'm Makos. I am a passionate cook and an even more passionate eater. Take a look around for some delicious Mediterranean inspired recipes!

Let’s Connect!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
subscription box

LIKE OUR FACEBOOK PAGE

Facebook like link

OUR LATEST RECIPES

White Russian cocktail thumbnail

White Russian Recipe (+ a vegan option)

turkey chili thumbnail

Turkey Chili (Mediterranean style recipe)

Spanakopita spinach pie slices

Spanakopita (Greek spinach pie) + video

falafel

Falafel recipe (all the secrets)

creme brulee close up

Classic Creme Brulee Recipe (in just 5 steps)

Footer

Instagram  YouTube  Pinterest  Facebook

Privacy Policy

Subscribe by e-mail

Copyright © 2021 · Thehungrybites.com