Description
A vibrant and creamy pasta salad with Greek-inspired ingredients, perfect for warm weather gatherings.
Ingredients
- 3 cups short pasta (rotini or farfalle)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1 cup crumbled feta cheese
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Cook the pasta in salted water according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, feta, olives, and parsley.
- In a separate small bowl, whisk together the Greek yogurt, mayonnaise, olive oil, lemon juice, salt, and pepper until smooth.
- Add the cooled pasta to the vegetable and cheese mixture and pour in the dressing. Toss gently to combine everything well.
- Taste and adjust seasoning as necessary. Chill for at least 30 minutes before serving, allowing flavors to meld.
Notes
For extra flavor, let the salad sit in the fridge for a few hours or overnight. It’s best enjoyed cold.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold Mixing
- Cuisine: Greek