Imagine a salad that feels as indulgent as a warm dinner yet is light enough for a sunny picnic. Creamy Greek Pasta Salad delivers that perfect balance, marrying the tang of feta with the silkiness of a yogurt‑lemon dressing.
What makes this dish truly special is the harmony between creamy and crisp. The pasta provides a satisfying bite, while cucumber, cherry tomatoes, and Kalamata olives add juicy bursts of flavor and a splash of Mediterranean sunshine.
This salad is a crowd‑pleaser for anyone who loves bold, fresh flavors—whether you’re feeding a family dinner, hosting a backyard barbecue, or prepping a make‑ahead lunch for the office.
Preparation is straightforward: cook the pasta, whisk together a quick yogurt‑based dressing, toss everything together, and let the flavors meld for a few minutes. In under half an hour you’ll have a vibrant, protein‑packed side or light main that can be served warm, at room temperature, or chilled.
Why You'll Love This Recipe
Bright Mediterranean Flavors: Sun‑kissed tomatoes, briny olives, and zesty lemon create a taste profile that transports you straight to a seaside taverna.
Creamy Yet Light: Greek yogurt gives a luxurious mouthfeel without the heaviness of mayo, keeping the salad refreshing and nutritious.
One‑Bowl Simplicity: All components are combined in a single bowl, making prep quick, cleanup minimal, and serving effortless.
Versatile Meal Option: Serve it as a side, a light main, or a make‑ahead lunch; it works beautifully hot, warm, or cold.
Ingredients
For this salad I rely on fresh, pantry‑friendly staples that capture the essence of a Greek kitchen. The pasta serves as a neutral canvas, while feta, olives, and cucumber bring salty, tangy, and crisp notes. A simple dressing made from Greek yogurt, lemon juice, and olive oil ties everything together with a creamy, slightly acidic sheen that brightens each bite.
Main Components
- 12 oz (340 g) rotini or penne pasta
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, pitted and sliced
- 1 cup cucumber, diced (seedless)
- ¼ cup red onion, finely chopped
- ½ cup feta cheese, crumbled
Creamy Greek Dressing
- ¾ cup plain Greek yogurt (full‑fat)
- 2 Tbsp extra‑virgin olive oil
- 1 Tbsp freshly squeezed lemon juice
- 1 clove garlic, minced
Seasonings & Garnish
- 1 tsp dried oregano
- ½ tsp freshly ground black pepper
- ½ tsp sea salt (adjust to taste)
- Fresh dill or parsley, chopped (optional)
The pasta provides a sturdy base that soaks up the tangy yogurt dressing without becoming mushy. Fresh vegetables contribute crunch and juiciness, while feta adds a salty, creamy counterpoint. Olive oil and lemon juice give the dressing a glossy finish and a bright acidity that lifts the entire dish. Finally, oregano and black pepper infuse the salad with classic Greek aromatics, and a sprinkle of fresh dill or parsley adds a final burst of herbaceous freshness.
Step-by-Step Instructions
Cooking the Pasta
Bring a large pot of salted water to a rolling boil. Add the 12 oz rotini and stir gently. Cook for 8‑10 minutes, or until al dente—firm to the bite but not hard. Drain in a colander, rinse briefly under cool water to stop the cooking process, and set aside while you prepare the dressing. This step ensures the pasta retains its shape and texture when mixed with the creamy sauce.
Preparing the Creamy Greek Dressing
- Combine Base Ingredients. In a medium bowl whisk together ¾ cup Greek yogurt, 2 Tbsp olive oil, and 1 Tbsp lemon juice until smooth. The olive oil adds silkiness, while the lemon brightens the flavor.
- Add Aromatics. Stir in the minced 1 clove garlic and 1 tsp dried oregano. Let the mixture sit for 2‑3 minutes so the garlic releases its fragrance without becoming raw.
- Season. Sprinkle in ½ tsp black pepper and ½ tsp sea salt. Taste and adjust; the dressing should be tangy, slightly salty, and aromatic.
Assembling the Salad
- Mix Vegetables. In a large mixing bowl combine the halved cherry tomatoes, diced cucumber, sliced Kalamata olives, and red onion. Toss lightly to distribute evenly.
- Incorporate Pasta. Add the cooled pasta to the vegetable mixture. Use tongs or two large spoons to fold the pasta through, ensuring each piece is coated with the fresh vegetables.
- Dress the Salad. Pour the prepared yogurt dressing over the pasta‑vegetable blend. Gently toss until everything is uniformly coated; the sauce should cling to the pasta but not pool at the bottom.
- Finish with Feta & Herbs. Sprinkle the crumbled ½ cup feta cheese over the top and add a handful of chopped fresh dill or parsley if desired. Give the salad one final light toss to integrate the cheese without breaking it up.
Rest & Serve
Let the salad rest for 5‑10 minutes at room temperature. This short resting period allows the flavors to meld, especially the lemon‑yogurt dressing with the vegetables. Serve immediately, or chill for up to an hour for a cooler, refreshing bite. The dish can be enjoyed warm, at room temperature, or cold—making it adaptable to any occasion.
Tips & Tricks
Perfecting the Recipe
Al Dente Pasta: Cook the pasta just shy of full doneness (about 1 minute less). It will continue to soften slightly when mixed with the dressing, preserving a pleasant bite.
Rinse Quickly: After draining, rinse the pasta briefly with cool water. This stops cooking and removes excess starch, preventing the dressing from becoming gummy.
Flavor Enhancements
Add a splash of red wine vinegar for extra acidity, or a pinch of crushed red pepper flakes for subtle heat. A drizzle of high‑quality extra‑virgin olive oil right before serving elevates richness and adds a glossy finish.
Common Mistakes to Avoid
Do not over‑mix once the feta is added; excessive stirring can break the cheese into a gritty texture. Also, avoid using low‑fat yogurt unless you add a bit more olive oil, as the dressing may become thin and less satisfying.
Pro Tips
Prep Ingredients Ahead: Chop vegetables and whisk the dressing up to 4 hours before assembling. Keep each component refrigerated separately to maintain crispness.
Use Full‑Fat Greek Yogurt: The higher fat content gives a luxurious mouthfeel and prevents the dressing from curdling when mixed with warm pasta.
Season in Layers: Lightly salt the pasta water, then season the dressing. Layered seasoning builds depth without overwhelming any single element.
Finish with Fresh Herbs: Adding dill or parsley at the very end preserves their bright flavor and vibrant color, preventing them from wilting.
Variations
Ingredient Swaps
Replace rotini with farfalle or whole‑wheat penne for a different texture. Swap feta for crumbled goat cheese or ricotta salata for a milder profile. If you prefer extra crunch, add toasted pine nuts or sliced almonds during the final toss.
Dietary Adjustments
For a gluten‑free version, use certified gluten‑free pasta or spiralized zucchini. Make it vegan by substituting Greek yogurt with a plant‑based yogurt (coconut or almond) and using vegan feta. To lower carbs, serve the salad over cauliflower rice or a bed of mixed greens.
Serving Suggestions
Pair the salad with grilled lemon‑herb chicken or shrimp for added protein. It also shines alongside warm pita bread, grilled halloumi, or a simple mezze platter of hummus and tzatziki. For a light lunch, serve it on a bed of arugula and drizzle extra lemon juice.
Storage Info
Leftover Storage
Allow the salad to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. If you anticipate a longer hold, portion the salad into freezer‑safe bags, remove excess air, and freeze for up to 2 months. Thaw overnight in the fridge before reheating or serving cold.
Reheating Instructions
For a warm version, spread the salad in a shallow baking dish, cover with foil, and heat in a 350°F (175°C) oven for 10‑12 minutes, stirring halfway through. If you prefer a quick microwave method, place a portion in a microwave‑safe bowl, add a splash of extra yogurt or olive oil, cover, and heat on medium power for 1‑2 minutes, stirring once.
Frequently Asked Questions
This Creamy Greek Pasta Salad brings together bright Mediterranean flavors, a silky yogurt‑lemon dressing, and a satisfying pasta bite—all in a single, easy‑to‑assemble bowl. The step‑by‑step guide, storage tips, and variations ensure you can adapt it to any diet, occasion, or personal taste. Feel free to experiment with herbs, proteins, or alternate grains—cooking is your canvas. Serve it proudly and enjoy every creamy, tangy forkful!
