No-mayo Greek Pasta Salad
This zesty salad is perfect for your next summer BBQ, pot-luck or beach outing. We've made this recipe lighter in salt, fat and calories by omitting the mayonnaise and using a tasty yogurt sauce instead. This recipe makes 8-10 servings.
PREP TIME: 15 minutes
COOK TIME: 10 minutes
1 pound fusilli, penne, or farfalle pasta
1 1/4 cups plain Greek yogurt
1 clove garlic, minced
3 tablespoons lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried dill
1/2 teaspoon dried oregano
3 tablespoons olive oil
1 1/2 cups cherry tomatoes, washed and cut in half
3/4 cup pitted kalamata olives, cut in half
1 medium red onion, diced
1 red or yellow bell pepper, diced
3/4 cup crumbled feta cheese
Salt and black pepper, to taste
Cook pasta according to package instructions.
While the pasta is cooking, stir together the Greek yogurt, garlic, lemon juice, red wine vinegar, dill, and oregano in a large bowl and set aside.
Once finished cooking, drain pasta and rinse with cold water. Make sure the pasta is completely drained and toss with olive oil. Add yogurt mixture and vegetables and toss gently again to combine. Season with salt and pepper to taste.
Store refrigerated, for up to three days.