Creamy Greek Pasta Salad: Light and Luscious

Christina Lane | Dessert for Two

Tangy, luxurious dressing makes this Creamy Greek Pasta Salad something special. It might just outshine the burgers!

Greek Pasta Salad Photo

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.

Greek Pasta Salad Picture

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!

Greek Pasta Salad Image

I'm pretty sure it would be fabulous on Julia's Brussels Sprouts Salad Recipe too!

    2 Servings


  • 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 dried oregano, dried
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/3 cup plain greek yogurt


  1. Bring 6 cups of water to a boil in a medium saucepan.  Once boiling, add the pasta and stir occasionally while cooking.
  2. Meanwhile, add the chopped tomatoes, cucumber, roasted red pepper and olives to a large serving bowl.  
  3. 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.
  4. 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.
  5. Sprinkle with feta and serve.
  6. Pasta salad may be chilled up to 24 hours before serving.


- You may use any pasta shape that you like.


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About Christina

Christina grew up in Texas, but now lives in Missouri.You may know her best for her Dessert for Two, but here on Food Fanatic, she’s famous for her fantastic Dinners for Two.

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    This dressing was very good, although I think you must have used White Balsamic vinegar. I used red and the dressing was not an appealing color. It tasted great. I'll definitely make it again with the white vinegar.


    I wanted something healthy for lunch and couldn't think of anything to make...I just made this and it is AMAZING!!! I had all the ingredients in my house and it's sooo easy to make! I'm going to add salmon, chicken, tuna or shrimp next time


    I can't wait to make this dressing. I'm going to put it on everything!