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–+ servings

Pasta Salad with Greek Yogurt Dressing

Jani H. Leuschel
This cool and creamy salad is a perfect side for summertime meals, like barbecues and picnics. Leftovers make a delicious lunch!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chilling time 2 hours
Total Time 2 hours 40 minutes
Course Recipes, Side Dish, Soups and salads
Cuisine Healthy
Servings 4
Calories 332 kcal

Equipment

Ingredients
  

Salad

  • 8 ounces fusilli rotini or penne pasta
  • 2 ounces baby spinach leaves, cut in half if large, tough stems removed
  • ½ cup cherry tomatoes, halved
  • 2 Tablespoons shallots, minced
  • 2 Tablespoons capers, finely chopped

Greek Yogurt Dressing

  • 2 Tablespoons lemon juice, from one lemon
  • 1½ teaspoons lemon zest, from one lemon
  • 3 Tablespoons olive oil, extra virgin
  • 3 Tablespoons Greek yogurt, whole milk or 2%
  • 1 teaspoon honey, or maple syrup
  • 1 clove garlic, pressed or grated
  • ¼ teaspoon dry mustard
  • ⅛ teaspoon black pepper, or cayenne if you like it spicy

Instructions
 Start Cooking 

  • Wash hands thoroughly, lathering with soap and rinsing with running water.
  • Cook the pasta in a large pot of boiling water a minute or two past package directions. Pour the pasta into a colander and rinse with cold water. Thoroughly drain.
  • Place the rinsed pasta in a large bowl, cover, and refrigerate for two hours or longer.
  • While the pasta is chilling make the creamy Greek Yogurt Dressing.

Creamy, Lemony Greek Yogurt Dressing

  • In a small bowl or measuring cup, juice and zest a lemon.
  • Add the olive oil, Greek yogurt, garlic clove, honey (or maple syrup), dry mustard, and black pepper. Whisk to emulsify. It should be smooth and light yellow.
  • Refrigerate until ready to use.

Salad Assembly

  • Remove the bowl of chilled pasta from the refrigerator.
  • Top with spinach, cherry tomato halves, minced shallots, and chopped capers.
  • Shake or whisk the vinaigrette to blend; pour over the pasta salad ingredients and toss, thoroughly coating the pasta and vegetables.
  • Chill for at least an hour or more before serving.

Notes

For whole-grain goodness, make this salad with whole-grain pasta. I've tried it with durum semolina and whole-wheat pasta, and both are delicious! (I usually make it half and half.)
This is a great picnic or potluck salad. Just double the amounts given in the ingredient list (including twice the amount of vinaigrette) to feed 8 to 10 people.
To make this a main dish and increase the amount of protein, add cooked salmon, diced chicken, chopped ham, or a hard-cooked egg. 
 

Nutrition

Serving: 4.5ouncesCalories: 332kcalCarbohydrates: 47gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 1mgSodium: 132mgPotassium: 295mgFiber: 3gSugar: 4gVitamin A: 1428IUVitamin C: 13mgCalcium: 46mgIron: 1mg
Nutrition Facts
Pasta Salad with Greek Yogurt Dressing
Serving Size
 
4.5 ounces
Amount per Serving
Calories
332
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Cholesterol
 
1
mg
0
%
Sodium
 
132
mg
6
%
Potassium
 
295
mg
8
%
Carbohydrates
 
47
g
16
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
9
g
18
%
Vitamin A
 
1428
IU
29
%
Vitamin C
 
13
mg
16
%
Calcium
 
46
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword anti-inflammatory, leafy greens, pasta
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