Pasta Salad with Yogurt Dressing: Mediterranean Pasta Salad
This Mediterranean dish combines al dente pasta, crisp vegetables and feta cheese. To make this pasta salad with yogurt dressing work, you must rinse the cooked pasta under cold water. This halts the cooking process and prevents the pasta from sticking. You must also chill the finished salad in the refrigerator for at least 20 minutes. This allows the flavours to meld before you serve it.
Pasta Salad with Yogurt Dressing: Mediterranean Pasta Salad
Recipe cardIngredients
Watch how it's made
Instructions
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Boil the pasta
Fill a large pot with water and add 3/4 tsp salt. Bring it to a rolling boil over high heat. Add the 300 g pasta and cook for 12 minutes until al dente.
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Cool the pasta
Drain the pasta in a colander. Rinse it under cold water immediately. This halts the cooking process to ensure the pasta does not become mushy.
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Prepare the vegetables
Rinse and peel the cucumber if you prefer. Dice the cucumber, bell pepper, and tomatoes into bite-sized pieces. Keep them uniform for a consistent texture.
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Whisk the dressing
Combine the yoghurt, olive oil, lemon juice, Dijon mustard, dried herbs, fresh dill, salt, and pepper in a small bowl. Whisk until the mixture is smooth and well combined.
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Assemble the salad
Place the cooled pasta in a large mixing bowl. Add the diced vegetables, sliced olives, crumbled feta, and chickpeas if you are using them.
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Toss and coat
Pour the yoghurt dressing over the salad. Use tongs or a spoon to toss gently until all components are evenly coated. Avoid over-mixing to keep the feta whole.
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Chill the salad
Cover the bowl with cling film or use an airtight container. Chill in the refrigerator for 20 minutes. This allows the flavours to meld together.
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Final touch
Give the salad a final gentle toss. Taste it and adjust the seasoning with extra salt or pepper if required before serving chilled.
Keep your Greek yoghurt at room temperature and avoid exposing the sauce to high heat. This prevents the yoghurt from curdling. Toss the salad gently to keep the feta and vegetables tender, as aggressive mixing will break the cheese into fine crumbs.
What to serve with it
Pair this salad with crusty bread or a light green salad. It works well as a side at a garden party alongside grilled chicken or seafood. For a protein-rich midday meal, pack the salad in an insulated lunchbox to keep it fresh and cool during the day.
Making it ahead
Chill the salad in the refrigerator for at least 20 minutes before serving. A minimum of 15 minutes is required for the flavours to meld. The longer the salad sits, the deeper the flavours become. Give it a final gentle toss and adjust the seasoning before plating.
Storing and reheating
Keep the salad in an airtight container in the refrigerator for up to 4 days. Do not leave it at room temperature for more than 30 minutes to prevent bacterial growth. Yoghurt-based dishes do not freeze well, so avoid putting this recipe in the freezer.
Getting the texture right
Use room-temperature Greek yoghurt to prevent the sauce from curdling. Toss the components gently to ensure the feta and vegetables remain tender. Over-tossing will break the feta into fine crumbs. Rinse the pasta under cold water immediately after draining to halt the cooking process and prevent sticking.
Nutrition per serving
- Calories
- 345
- Protein
- 12.4 g
- Carbs
- 38.2 g
- Fat
- 15.1 g
- Fiber
- 5.8 g
- Sugar
- 7.2 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What are the ingredients in a pasta salad dressing with yogurt?
The dressing contains Greek yoghurt, olive oil, lemon juice, Dijon mustard, dried oregano, dried basil, fresh dill, salt, and black pepper. These ingredients combine to create a tangy, creamy sauce with a Mediterranean flavour profile.
Can you use Greek yogurt in place of mayo in pasta salad?
Yes. Greek yoghurt provides a similar creamy consistency to mayonnaise but adds a tangy brightness and more protein. It makes the dish lighter and more refreshing than traditional mayonnaise-based dressings.
What's the best dressing to use in a pasta salad?
A yoghurt-based dressing is ideal for a refreshing, light meal. It balances the starch of the pasta with acidity from lemon and herbs, ensuring the dish remains savoury without feeling overly heavy or greasy.
