This creamy Greek pasta salad is a mash-up of many dishes: pasta salad, Greek salad, and creamy Italian dressing. The pasta salad is amazing, but the dressing is really what gets me excited.
The dressing tastes like the creamy Italian dressing at Olive Garden, but it's better since you know exactly what is in it. Plus, the kicker is that it's low calorie. Yes, LOW calorie! It only has 1 tablespoon of olive oil. Healthy yogurt forms the majority of the creamy base.
I've taken to making triple batches of this dressing. If we run out, we are lost. We dip carrots and celery in it, and it has been part of our salad du jour for weeks on end.
If you make nothing else, make this dressing!
I'm pretty sure it would be fabulous on Julia's Brussels Sprouts Salad Recipe too!
- 8 ounces rotini, dry
- 1 cup chopped tomatoes
- 3/4 cup cucumber, chopped
- 1/4 cup roasted red peppers packed in oil
- olives, green or black, torn, to taste
- 1/4 cup feta cheese, crumbled
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon oregano, dried
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/3 cup plain greek yogurt
Bring 6 cups of water to a boil in a medium saucepan. Once boiling, add the pasta and stir occasionally while cooking.
Meanwhile, add the chopped tomatoes, cucumber, roasted red pepper and olives to a large serving bowl.
Make the dressing by whisking together the vinegar and olive oil. Add the spices and stir to distribute. Finally, add the Greek yogurt and whisk very well.
Once the pasta is al dente, drain and rinse with cold water. Add the cooked pasta to the bowl with the vegetables. Finally, add the dressing and stir to coat.
Sprinkle with feta and serve.
Pasta salad may be chilled up to 24 hours before serving.
- You may use any pasta shape that you like.