Greek Veggie Pasta Salad: A Taste of Summer!
Whip up this easy Greek pasta salad with fresh veggies and a zesty lemon-dill dressing. A perfect, bright dish for any occasion, ready in under 30 minutes.
Ingredients
- 1 cup plain Greek yogurt (full-fat, 2% or non-fat)
- 2 tablespoons olive oil or avocado oil
- Juice of 1 lemon (about ¼ cup)
- ½ teaspoon lemon zest
- 1 ½ teaspoon dried oregano (may sub basil or dill)
- 2 garlic cloves, minced (or 1 teaspoon garlic powder)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 12 oz uncooked pasta, any shape (gluten-free, if needed)
- 2 tablespoon fresh dill, chopped (or 2 teaspoon dried dill)
Instructions
- Cook pasta according to package directions. Drain in a colander and rinse under cold water to cool.
- While pasta cooks, chop your veggies. In a medium bowl, whisk together Greek yogurt, olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper.
- In a large bowl, combine the cooled pasta with all the chopped veggies and fresh dill. Pour the dressing over the salad and toss gently until everything is well combined. Serve chilled or at room temperature.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.