Go Back
As the days grow warmer and the sun shines brighter, there's nothing quite like a refreshing, vibrant dish to bring a burst of flavor to your meals. Enter the Creamy Greek Pasta Salad—a delightful combination of fresh vegetables, creamy dressing, and zesty flavors that makes it perfect for summer gatherings, picnics, or even quick weeknight dinners. This salad not only pleases the palate but also offers a nutritious option packed with fresh ingredients, making it a favorite among health-conscious food lovers.

Creamy Greek Pasta Salad

Enjoy the vibrant flavors of summer with this Creamy Greek Pasta Salad, perfect for any occasion! Packed with fresh vegetables like cherry tomatoes and cucumbers, along with Kalamata olives and feta cheese, this dish is both delicious and nutritious. The creamy dressing, made from Greek yogurt and mayonnaise, offers a lighter touch while boosting protein. Customize it with your favorite ingredients for a personal twist. Serve it chilled for maximum flavor and enjoy a delightful meal!
Print Recipe Pin Recipe

Ingredients
  

8 oz rotini or fusilli pasta

1 cup cherry tomatoes, halved

1 cucumber, diced into small pieces

1 bell pepper (red or yellow), diced into bite-sized chunks

1/2 red onion, finely chopped

1 cup Kalamata olives, pitted and halved

1 cup feta cheese, crumbled

1/2 cup plain Greek yogurt

1/4 cup mayonnaise

2 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon freshly squeezed lemon juice

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

Fresh parsley or basil leaves for garnish (optional)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini or fusilli and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta in a colander and rinse briefly under cold water to stop the cooking process. Set aside to cool completely.

    Prepare the Vegetables: While the pasta is cooking, wash and chop the cherry tomatoes, cucumber, bell pepper, and red onion. Combine all the chopped vegetables in a large mixing bowl for easy access.

      Mix the Dressing: In another mixing bowl, whisk together the Greek yogurt, mayonnaise, extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, a generous pinch of salt, and freshly ground black pepper until the mixture is smooth and well combined.

        Combine Ingredients: Once the pasta is cool, transfer it to the bowl with the chopped vegetables. Gently pour the dressing over the pasta and vegetables, then use a spatula or large spoon to toss everything together until evenly coated and distributed.

          Add Feta and Olives: Carefully fold in the Kalamata olives and crumbled feta cheese, ensuring they are sprinkled evenly throughout the salad without breaking the feta too much.

            Chill & Serve: Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 30 minutes. This allows the flavors to meld beautifully together.

              Enjoy Your Salad: Before serving, give the salad a gentle toss. Garnish with fresh parsley or basil leaves for a pop of color and flavor. Serve the salad chilled as a delightful side dish or as a light, refreshing main course!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6