Greek Yogurt Pasta Salad – Creamy, Bright, and Easy

This Greek Yogurt Pasta Salad is creamy, tangy, and packed with fresh crunch. It’s the kind of dish that feels light but still fills you up, thanks to protein-rich yogurt and plenty of veggies. You can make it ahead, bring it to a picnic, or keep it in the fridge for lunches all week.

The dressing comes together in a minute and tastes like a lighter version of classic ranch meets Greek tzatziki. If you want simple, affordable, and satisfying, this is it.

Why This Recipe Works

This salad swaps heavy mayo for thick, tangy Greek yogurt, so you get creaminess without the grease. Fresh herbs, lemon, and garlic bring brightness that wakes up the pasta and vegetables.

Using short pasta shapes with ridges helps the dressing cling to every bite. The add-ins—like cucumbers, cherry tomatoes, olives, and feta—deliver classic Mediterranean flavors that balance richness and crunch. Best of all, it holds up well in the fridge and tastes even better after a short rest.

Shopping List

• Short pasta (8 ounces): rotini, fusilli, or penne
• Plain Greek yogurt (3/4 cup), whole milk or 2%
• Extra-virgin olive oil (2 tablespoons)
• Lemon (1 large): zest and juice
• Garlic (1 small clove), finely grated or minced
• Dijon mustard (1 teaspoon)
• Honey or maple syrup (1–2 teaspoons), optional for balance
• Red wine vinegar (1 tablespoon)
• Dried oregano (1 teaspoon)
• Fresh dill (2 tablespoons), chopped (or parsley)
• English cucumber (1/2 large), diced
• Cherry tomatoes (1 cup), halved
• Red onion (1/4 small), thinly sliced
• Kalamata olives (1/2 cup), pitted and halved
• Feta cheese (1/2 cup), crumbled
• Salt and black pepper
• Optional add-ins: baby spinach, chickpeas, roasted red peppers, artichoke hearts, grilled chicken

Instructions

1. Cook the pasta. Bring a large pot of salted water to a boil.

   Cook the pasta until just al dente according to package directions. Drain and rinse under cold water to stop cooking and cool it quickly. Shake off excess water.

2. Make the dressing. In a large mixing bowl, whisk together Greek yogurt, olive oil, lemon zest, lemon juice, red wine vinegar, Dijon, garlic, dried oregano, and honey.

   Season with 1/2 teaspoon salt and a few grinds of pepper. Taste and adjust acidity or sweetness as needed.

3. Prep the veggies. Dice the cucumber, halve the tomatoes, slice the red onion thin, and pit/halve the olives. Chop the fresh dill.
4. Toss it together. Add the cooled pasta to the bowl with the dressing and toss to coat.

   Fold in cucumber, tomatoes, red onion, olives, and dill. Crumble in the feta and gently mix again.

5. Adjust and rest. Taste and add more salt, pepper, or lemon if needed. If it seems thick, loosen with a splash of cold water or olive oil.

   Let the salad sit for 10–15 minutes so the flavors meld.

6. Serve. Enjoy chilled or at cool room temperature. Garnish with extra dill, a drizzle of olive oil, or a pinch of oregano.

How to Store

Store the pasta salad in an airtight container in the fridge for up to 4 days. It may thicken as it chills, so stir in a spoonful of water or olive oil before serving to revive the texture.

Keep delicate greens (like spinach) separate and fold them in just before eating. For best flavor, take it out of the fridge 10 minutes before serving to take the chill off.

Why This is Good for You

Greek yogurt adds protein and live cultures that support gut health, while keeping saturated fat lower than mayo-based salads. Olive oil contributes heart-healthy monounsaturated fats.

Fresh vegetables bring fiber, vitamins, and antioxidants that support energy and digestion. Feta adds calcium and flavor, so you can use less overall dressing without losing satisfaction. It’s a balanced bowl: complex carbs from pasta, protein from yogurt and cheese, and plenty of colorful produce.

What Not to Do

• Don’t overcook the pasta. Soft pasta breaks and turns mushy after dressing.
• Don’t skip salting the cooking water. This is your best chance to season the pasta itself.
• Don’t add hot pasta to the yogurt dressing. Heat can make the dressing separate and get runny.
• Don’t overload with watery veggies. If using standard cucumbers, scoop out seeds, or the salad can get soggy.
• Don’t forget acidity. Lemon and vinegar cut through creaminess and make the flavors pop.

Recipe Variations

• High-Protein: Stir in a can of rinsed chickpeas or shredded rotisserie chicken.

  Use 1 cup Greek yogurt for extra protein.

• Herb Lover’s: Add parsley and mint alongside dill. Fresh herbs brighten the whole dish.
• Spicy Mediterranean: Add red pepper flakes, a pinch of smoked paprika, and chopped pepperoncini.
• Vegetable-Forward: Fold in baby spinach, arugula, or roasted zucchini and red peppers.
• Lemon-Tahini Twist: Whisk 1 tablespoon tahini into the dressing for nutty depth, and bump up lemon juice.
• Gluten-Free: Use a sturdy gluten-free pasta (brown rice or chickpea). Rinse well to remove starch, and dress lightly at first.
• Lighter Dairy: Use 2% Greek yogurt and reduce feta to 1/4 cup.

  Add extra herbs to keep flavor bold.

FAQ

Can I make this ahead of time?

Yes. Make it up to 24 hours ahead for the best texture. Add a splash of water or olive oil and stir before serving to loosen the dressing.

If using greens, fold them in just before eating.

What kind of Greek yogurt is best?

Use plain whole milk or 2% Greek yogurt for a creamy texture that doesn’t taste chalky. Nonfat works but can be tangier and thinner, so you may want to add a teaspoon more olive oil.

How do I keep the pasta from drying out?

Cook it to al dente, cool it quickly, and dress while it’s slightly cool—not ice cold—so it absorbs flavor without drying. If it tightens up in the fridge, add a little water and olive oil when serving.

Can I skip the feta or olives?

Absolutely.

Leave them out or swap with capers for briny notes, or use diced mozzarella for a milder cheese. Taste and add a pinch more salt or lemon to keep the balance right.

What pasta shape works best?

Choose short shapes with ridges or twists like fusilli, rotini, or cavatappi. They hold onto the creamy dressing and mix well with chopped vegetables.

Is this safe for a picnic?

Yes, but keep it chilled.

Pack it in a cooler with ice packs and don’t leave it out for more than 2 hours (1 hour if it’s very hot). Give it a quick stir before serving.

How can I make it more flavorful?

Add extra lemon zest, more fresh dill, a pinch of garlic powder, or a drizzle of good olive oil on top. Letting the salad rest for 15–30 minutes also deepens the flavor.

Can I use regular yogurt?

You can, but strain it through a fine-mesh sieve or cheesecloth for 30–60 minutes to thicken it.

Greek yogurt gives the best creamy texture without extra steps.

Final Thoughts

This Greek Yogurt Pasta Salad is a weeknight-friendly staple with fresh flavor and satisfying creaminess. It’s flexible, budget-friendly, and easy to customize for any crowd. Keep the basics—good yogurt, bright lemon, herbs, and crisp veggies—and you can’t miss.

Make a batch today and enjoy effortless lunches and sides all week.