Go Back

Creamy Greek Yogurt Pasta Salad

Creamy Greek yogurt pasta salad is a tangy, protein-packed potluck side where rotini or farfalle gets tossed into a yogurt-lemon coating instead of heavy mayo. Crisp cucumbers, halved cherry tomatoes, and dill stay bright when you chill before serving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
chill time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

short pasta (rotini or farfalle)
  • 1 lb short pasta (rotini or farfalle)
plain Greek yogurt
  • 1 cup plain Greek yogurt Use full-fat for the creamiest coating.
olive oil
  • 2 tbsp olive oil
lemon juice
  • 1 tbsp lemon juice
garlic powder
  • 1 tsp garlic powder
cherry tomatoes, halved
  • 1 cup cherry tomatoes, halved
cucumber, diced
  • 1 cucumber, diced
red onion, diced
  • 0.25 cup red onion, diced
fresh dill, chopped
  • 0.25 cup fresh dill, chopped
salt and pepper, to taste
  • 0.25 tsp salt and pepper, to taste

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Bring a pot of salted water to a boil and cook the short pasta (rotini or farfalle) according to package directions, until tender. Drain and cool the pasta so it’s not hot when mixed.
  2. Spread the drained pasta onto a sheet pan in an even layer to cool faster, if needed. Let it cool fully before assembling so the vegetables stay crisp.
Make the creamy yogurt dressing
  1. Whisk plain Greek yogurt, olive oil, lemon juice, and garlic powder together in a large bowl until smooth. The mixture should look creamy and evenly combined.
Assemble and season
  1. Add the cooked short pasta (rotini or farfalle) to the bowl and toss to coat evenly with the yogurt mixture. Toss thoroughly so every piece is lightly covered.
  2. Fold in the cherry tomatoes, cucumber, and red onion. Mix gently so the vegetables keep their shape.
  3. Stir in the fresh dill, distributing it through the salad. Taste as you go for herb balance.
  4. Season with salt and pepper to taste. Adjust until the flavor pops without overpowering the yogurt tang.
Chill and serve
  1. Chill the creamy Greek yogurt pasta salad for at least 1 hour before serving for the best flavor. Serve cold for the best texture and tang.

Notes

For the creamiest, richest coating, use full-fat Greek yogurt. For best texture, add cherry tomatoes, cucumber, and red onion only after the pasta cools so they stay crisp. Store covered in the refrigerator for up to 3 days; freezer: no. If you want it lighter, use low-fat Greek yogurt for a thinner but still tangy dressing.