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Creamy Greek Pasta Salad

Creamy Greek Pasta Salad That Everyone Will Love

Enjoy a refreshing Gluten-Free Creamy Greek Pasta Salad with vibrant flavors that everyone will love.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salads
Cuisine: Greek
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1 cup Plain Greek yogurt Can substitute with low-fat yogurt for a lighter version.
  • 0.5 cup Lemon juice Always opt for fresh juice for the best flavor.
  • 0.33 cup Olive oil Extra virgin is the best choice.
  • 1 teaspoon Dried oregano Fresh oregano can be used to customize the taste.
  • 2 cloves Garlic Finely minced; fresh garlic creates the best results.
  • 0.5 to 1 Dried dill Feel free to substitute with fresh dill if preferred.
  • 1 teaspoon Salt Adjust to dietary needs as necessary.
  • 0.5 teaspoon Black pepper Consider white pepper for a milder taste.
  • 0.25 teaspoon Crushed red pepper flakes You can omit it for a milder dressing.
Salad
  • 12 ounces Gluten-free rotini pasta Feel free to use other gluten-free shapes like penne.
  • 1 small Red bell pepper Chopped; any color bell pepper will do.
  • 1 small Green bell pepper Chopped; can be omitted if desired.
  • 0.5 large English cucumber Bite-sized pieces; remove seeds when necessary.
  • 1 cup Grape tomatoes Halved; substitute with cherry tomatoes if preferred.
  • 0.25 cup Red onion Thinly sliced; rinsing can lessen pungency.
  • 0.5 cup Black olives Pitted and sliced; Kalamata olives deliver an authentic Mediterranean flair.
  • 1 cup Feta cheese Crumpled; use a dairy-free feta for a vegan option.
  • Fresh dill or oregano For garnish.

Equipment

  • Mixing bowl
  • pot
  • Whisk

Method
 

Preparation
  1. In a medium bowl, whisk together the Greek yogurt, lemon juice, and olive oil until smooth.
  2. Incorporate oregano, minced garlic, and dill. Season with salt, black pepper, and crushed red pepper flakes.
  3. Set the dressing aside.
  4. Bring a pot of salted water to a boil and cook the gluten-free rotini pasta until al dente.
  5. Drain and rinse the pasta under cold water, letting it cool completely.
  6. In a large mixing bowl, combine the cooled rotini with bell peppers, cucumber, tomatoes, onion, and olives.
  7. Gently toss to mix the ingredients.
  8. Crumble in feta cheese and pour over the dressing.
  9. Toss everything together until evenly coated.
  10. Garnish with fresh dill or oregano before serving.
  11. Chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 450mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 50IUVitamin C: 70mgCalcium: 15mgIron: 8mg

Notes

Allow the salad to sit for best flavor. Adjust veggies to preference. Store in an airtight container for 2-3 days.

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