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A bowl of pasta salad with rotini, crumbled feta cheese, olives, cucumber, and fresh dill sits on a wooden surface next to a spoon and a small dish of olives.

Greek Pasta Salad With Yogurt-Dill Dressing

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.
Course: Side Dish
Cuisine: American
Servings: 16
Prep Time: 20 minutes
2 hours
Total Time: 2 hours 20 minutes

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 Notes + Tips
  • This gets better as it sits in the refrigerator. 

Nutrition

Calories: 233kcal | Carbohydrates: 27g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 408mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 379IU | Vitamin C: 13mg | Calcium: 123mg | Iron: 1mg