Go Back

Healthy Greek Yogurt Italian Pasta Salad - Light, Creamy, and Zesty

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 8 ounces short pasta (rotini, bowtie, or penne)
  • 1 cup plain Greek yogurt (2% or whole milk for best texture)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar (or white wine vinegar)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 large garlic clove, finely grated or minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil (or 1 tablespoon chopped fresh basil)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup cherry or grape tomatoes, halved
  • 1 cup cucumber, quartered and sliced
  • 3/4 cup bell pepper, diced (any color)
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup Kalamata or black olives, sliced
  • 1/3 cup pepperoncini, sliced (optional for extra zing)
  • 1/2 cup feta cheese, crumbled (optional but recommended)
  • 1/4 cup fresh parsley, chopped
  • Optional protein: 1 to 2 cups grilled chicken, chickpeas, or salami

Method
 

  1. Cook the pasta: Boil in well-salted water until just al dente. Drain and rinse briefly under cool water to stop cooking. Shake off excess water.
  2. Make the dressing: In a large bowl, whisk Greek yogurt, olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, basil, salt, and pepper until smooth.
  3. Taste and adjust: The dressing should be bright and a little salty. Add a splash more vinegar or a pinch of salt if needed.
  4. Toss the pasta: Add cooled pasta to the bowl and coat evenly with the dressing.
  5. Add the vegetables: Fold in tomatoes, cucumber, bell pepper, red onion, olives, and pepperoncini.
  6. Finish with extras: Gently mix in feta and parsley. If using protein, add it now.
  7. Chill and serve: Cover and refrigerate for at least 20–30 minutes. Stir, taste, and adjust seasoning before serving.