Pasta Salad With Greek Yogurt Dressing

Pasta Salad
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  • Total: 31 mins
  • Prep: 20 mins
  • Cook: 11 mins
  • Yield: 8 portions (8 servings)
Nutritional Guidelines (per serving)
501 Calories
25g Fat
56g Carbs
16g Protein
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Nutrition Facts
Servings: 8 portions (8 servings)
Amount per serving
Calories 501
% Daily Value*
Total Fat 25g 32%
Saturated Fat 8g 41%
Cholesterol 35mg 12%
Sodium 390mg 17%
Total Carbohydrate 56g 20%
Dietary Fiber 6g 20%
Protein 16g
Calcium 338mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A fresh and colorful pasta salad that is brightened by the addition of a tangy Greek yogurt dressing. It's perfect for a picnic or as a light vegetarian offering to your next pot-luck dinner.


  • For the Salad:
  • 1 lb. pasta (your choice, we used Rotini; cooked, drained, and cooled)
  • 2 cups fresh baby spinach (chopped)
  • 1 large cucumber (peeled, seeded, and diced)
  • 1 lb. cherry or grape tomatoes (cut in halves or quarters depending on size)
  • 2 green onions (thinly sliced)
  • 1/4 cup red onion (finely diced)
  • 2 medium carrots (grated)
  • 1/2 cup basil leaves (packed, fresh, chopped)
  • 1 tsp. fresh mint (chopped)
  • 1/2 lb. feta cheese (cut into bite-sized cubes)
  • Optional:1/4 cup chopped Kalamata olives
  • Salt (to taste)
  • Black pepper (freshly ground to taste)
  • For the Dressing:
  • 1/2 cup Greek yogurt (drained)
  • 1/2 cup sour cream
  • 1/2 cup olive oil
  • 3 tbsp. balsamic vinegar
  • 2 tsp. dill pickle relish
  • 1 tsp. sugar

Steps to Make It

  1. In a medium bowl, whisk together the dressing ingredients until combined. Cover with plastic wrap and refrigerate until ready to use.

  2. Cook the pasta according to package directions. While it is cooking, you can chop the vegetables and herbs.

  3. Combine all the salad ingredients except for the pasta and Feta cheese in a large bowl. Toss lightly and season with salt and freshly ground black pepper.

  4. When pasta is cooked, drain well and rinse under cold water to cool.

  5. Add the pasta to the salad ingredients and mix in the dressing. Lightly toss the pasta until nicely coated with dressing and ingredients are well distributed. (Use as much dressing as you enjoy). Add the Feta cubes last and toss lightly to avoid crumbling.

  6. Refrigerate until ready to serve.