VERY VEGGIE PASTA SALAD WITH GREEK YOGURT DRESSING
This vibrant and nutritious pasta salad is packed with various fresh vegetables and tossed in a creamy Greek yogurt dressing. I doubled the veggies for more fiber and nutrients, and less pasta. Perfect for a light lunch or a side dish or certainly a picnic! It combines the crunch of veggies with the tangy, protein-rich dressing, making it a delicious and wholesome option for any meal. Easy to prepare and bursting with flavor, it's a great way to enjoy a healthy and satisfying dish.
Equipment
- Large pot
- Blender
Ingredients
For the salad:
- 1 pound pasta rotini, or other short pasta
- 1 Tablespoon olive oil
- 2 cups cucumbers peeled, diced, seeded
- 2 cups grape tomatoes halved
- 1 cup feta cheese crumbled, reduced fat
- ½ cup red onion diced or sliced into small pieces
- ½ cup Kalamata olives pitted, halved
- ¼ cup fresh dill finely chopped
- 1 Tablespoon oregano dried or finely chopped fresh
For the dressing:
- ¾ cup red wine vinegar
- ¼ cup lemon juice freshly squeezed
- 2 garlic cloves peeled
- 1 Tablespoon tahini
- ¾ teaspoon dried oregano
- ½ teaspoon salt
- ¾ teaspoons freshly ground black pepper
- ½ cup Greek yogurt nonfat
Instructions
- Prepare pasta according to package directions for al dente. Drain and mix with olive oil. Place in a large serving bowl and set aside to cool.
- While the pasta is cooking, add the dressing ingredients (red wine vinegar through yogurt) into a blender. Blend until smooth and creamy. Taste and adjust seasonings to your desired taste.
- Add the cucumbers, tomatoes, feta cheese, olives, and dill to the pasta and toss gently.
- Pour the dressing on top and continue to gently toss until well mixed. Sprinkle with oregano.
- Serve and enjoy!
Notes
Additional toppings: toasted pine nuts, cooked tofu, shrimp, or chicken for a main dish
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