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.
Everyone loves a good pasta dish, especially if it’s also a meatless, vegetarian and healthy recipe you can add to your Mediterranean Diet plan. 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. Oh, and you can also use whole-wheat pasta to make this salad even healthier!
I don’t think 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.
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! 🙂
- 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
You may also like these similar recipes:
- 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
Take care to chop all the vegetables about the same size.
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.
Transfer all the ingredients to a large bowl and mix gently with a spatula until everything is combined. Taste and adjust salt.
Serve immediately or refrigerate for 1 hour to chill.
- Add more yogurt for extra creaminess
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