Description
A creamy, high protein Greek yogurt pasta salad packed with fresh vegetables and vibrant flavor. Perfect for healthy lunches or light dinners.
Ingredients
Scale
- 8 oz whole wheat rotini pasta
- 1 cup plain Greek yogurt
- 1/4 cup olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, chopped
- 1/4 cup parsley, chopped
- Salt and pepper to taste
- 1/4 cup feta cheese (optional)
- 2 tbsp black olives (optional)
Instructions
1. Cook pasta in salted boiling water until al dente
2. Reserve 2 tbsp pasta water and drain
3. Rinse pasta under cold water
4. Whisk yogurt, olive oil, lemon juice, garlic, and mustard
5. Season dressing with salt and pepper
6. Add pasta and toss to coat
7. Fold in vegetables
8. Mix in feta and olives if desired
9. Chill for 15 minutes
10. Toss again and serve
Notes
- Use chickpea pasta for extra protein
- Add pasta water if dressing thickens
- Use fresh lemon juice for best flavor
- Store in fridge up to 3 days
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 10mg