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Creamy Greek Yogurt Pasta Salad

Creamy Greek yogurt pasta salad with tangy, ivory Greek yogurt dressing instead of heavy mayo. Cooked short pasta is tossed with cucumber, cherry tomatoes, red onion, and chopped dill-parsley for a cool, creamy, high-protein side salad.
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Prep Time 20 minutes
chilling 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 290
Ingredients Method Notes

Ingredients
  

Creamy Greek Yogurt Pasta Salad
  • 1 lb short pasta (rotini or penne) Cooked and cooled.
  • 1 cup plain Greek yogurt Use full-fat for the creamiest texture.
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 cucumber Diced.
  • 1 cup cherry tomatoes Halved.
  • 0.25 cup red onion Diced.
  • 0.25 cup fresh dill and parsley Chopped.
  • salt and pepper To taste.

Method
 

Cook and cool the pasta
  1. Cook the short pasta according to package directions, then drain and cool completely.
  2. Let the pasta cool fully so the yogurt dressing stays creamy instead of loosening.
Make the Greek yogurt dressing
  1. Whisk together the Greek yogurt, olive oil, and lemon juice until smooth.
  2. Taste and adjust the lemon-forward tang if needed, then set the dressing aside.
Assemble the pasta salad
  1. In a large bowl, combine the cooled pasta, cucumber, cherry tomatoes, and red onion.
  2. Pour the yogurt dressing over the salad and toss to coat evenly.
  3. Stir in the fresh dill and parsley to distribute herbs throughout.
  4. Season with salt and pepper and toss again to ensure even flavor.
Chill before serving
  1. Chill the pasta salad for at least 20 minutes before serving for best flavor and texture.

Notes

Pro tip: Full-fat Greek yogurt gives the creamiest texture and richest flavor. Refrigerate in a covered container for up to 3 days; it’s best eaten cold and not left out at room temperature. Freezing isn’t recommended because the yogurt dressing can break and become grainy. Dietary swap: Use lactose-free Greek yogurt to keep it creamy while reducing lactose.