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
Prep Time20minutes
Cook Time12minutes
Total Time32minutes
Servings4-5
Calories663kcal
AuthorThe Hungry Bites
Ingredients
1poundfusilli pasta, you can also use penne, rigatoni, farfalle or elbow macaroni pasta
2large tomatoes, diced
2small Persian cucumbers, diced (or about 1 cup chopped English cucumber).
1/2red onion, finely chopped
1/2red bell pepper, chopped
1/2green bell pepper, chopped
1/2cupsliced olives
7oz(200 grams) feta cheese, cubed or crumbled
1cupcorn kernels (I buy them frozen and cook them in boiling water for 2 minutes)
1cupstrained Greek yogurt 2% fat (you can also use full fat)
1/2cupparsley, chopped
1-2teaspoonsdried oregano
2-3tablespoonse.v. olive oil
Salt and pepper to taste
Instructions
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.