Greek Veggie Pasta Salad
This Greek veggie pasta salad is a quick and flavorful Mediterranean dish. Packed with veggies, creamy feta, and a gluten-free pasta base, it's perfect for any occasion.
Ingredients
- 1 cup plain Greek yogurt (full-fat, 2% or non-fat)
- 2 tablespoons olive oil or avocado oil
- Juice of 1 lemon (about ¼ cup)
- ½ teaspoon lemon zest
- 1 ½ teaspoons dried oregano (may substitute basil or dill)
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 12 oz uncooked pasta, any shape (gluten-free, if needed)
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
- 1 medium cucumber, sliced ¼ inch thick and quartered (about 1 ½ – 2 cups)
- 1 ½ cups grape or cherry tomatoes, halved or quartered
- 1 bell pepper (yellow, red, or orange), diced (about 1 cup)
- ½ medium red onion, diced (about ¾ cup)
- 6 oz feta cheese (¾ cup) + more to sprinkle on top, if desired
- ½ cup Kalamata olives, halved
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Once done, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
- While the pasta is cooking, prepare the vegetables. Slice the cucumber, halve the tomatoes, and dice the bell pepper and red onion. Set them aside.
- In a medium bowl, whisk together the dressing ingredients: Greek yogurt, olive oil, lemon juice, lemon zest, dried oregano, garlic, sea salt, and black pepper. Adjust seasoning to taste.
- In a large mixing bowl, combine the cooked pasta, chopped vegetables, feta cheese, olives, and fresh dill. Gently toss to combine.
- Pour the dressing over the salad and toss again until everything is evenly coated. Let the salad sit for about 30 minutes before serving to allow the flavors to meld.