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Creamy Greek salad pasta 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.
Course Salad, Vegetarian
Cuisine Greek, Mediterranean
Keyword Greek, pasta, recipe, salad
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 4 -5
Calories 663 kcal
Author The Hungry Bites


  • 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


  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


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