Greek Pasta Salad is a lighter, Mediterranean twist on classic pasta salad. Crisp cucumbers, briny artichokes, and tangy feta are tossed in a yogurt-dill dressing that keeps creamy without relying on heavy mayo. This make-ahead side dish only gets better as it chills and always disappears at potlucks and barbecues.
Zesty Tzatziki-Inspired Pasta Salad
There are certain side dishes that remind me of summer. The kind you see sitting at a potluck next to a basket of fried chicken or between bowls of potato chips and watermelon slices.
This pasta salad falls right into that category. It’s not heavy or weighed down with mayo like a traditional macaroni salad. It’s lighter, fresher, and somehow still hearty enough to hold its own on a plate full of barbecue.
Sometimes you want something that is light enough that you can serve it with a heavier dish. This one’s tangy, a little crisp, and it travels really well, so I end up making it anytime we’re headed to a cookout or packing a cooler for the park.
If you’re more in the mood for a creamy version, there’s nothing better than my favorite creamy macaroni salad, it’s perfect for indoor potlucks, but this recipe is more of a “let’s keep it light” option.
The flavor really comes from just a few simple things: a sharp vinaigrette, crisp cucumbers, and pasta that holds onto it all. That’s it. The rest is in the details. You’ll want to check the recipe card for the full list of ingredients and measurements, but the backbone is right there, pasta, dressing, vegetables.
It actually tastes better after it sits for a bit. I’ll usually make it in the morning, toss it in the fridge, and by dinner it’s fully absorbed all that flavor. And unlike creamy salads that sometimes dry out or get gummy, this one keeps its texture and freshness. It has some of the flavors of a Greek lettuce salad but with pasta.
Your Roadmap to Greek Pasta Salad
Step One: Blend the Dressing
Step Two: Cook Pasta
Boil in salted water until al dente, then rinse in cold water, and let it cool.
Tip: Spread it on a baking sheet after draining to prevent clumping and to help the dressing stick better.
Step Three: Mix the Veggies
Tip: Pat veggies dry so the dressing doesn’t get watery.
Step Four: Dress and Chill
Make it a meal: If you want to make this side dish a full meal, add cooked protein of your choice on top.
I’ve taken it to more potlucks than I can count, and every single time someone asks, “What’s in this?” which always makes me laugh because it looks so simple. But simple doesn’t mean boring. It’s crisp, tangy, and refreshing in a way that makes you go back for seconds… even if you swore you wouldn’t.
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Greek Pasta Salad With Yogurt-Dill Dressing
Ingredients
- 16 ounces plain Greek yogurt 2 cups
- ¼ cup olive oil
- 1 tablespoon fresh dill chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 garlic cloves minced
- 16 ounces pasta
- 3 cucumbers peeled and sliced into ¼ inch slices
- 1 cup sun dried tomatoes in oil drained
- 1 ½ cups marinated artichoke hearts drained and chopped
- 1 ½ cups feta
Instructions
- Add the yogurt, olive oil, dill, lemon juice, salt, pepper and garlic to a food processor and process until it is well combined. Cover and refrigerate for at least 1 hour, at best 24 hours.
- Cook pasta according to package instructions. Drain, rinse with cold water and let dry on a rimmed baking sheet. Once cooled, place in a large bowl and add cucumbers, sun dried tomatoes and artichoke hearts, mix to combine. Add yogurt mixture and stir. Fold in feta and refrigerate for an hour.
Barbara’s Tips + Notes
- This gets better as it sits in the refrigerator.
Nutrition
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