Greek-style pasta salad

Greek-style pasta salad

Pasta salads all too often lack a balance of flavors and textures, and they’re typically smothered in mayonnaise. This Greek-inspired pasta salad, on the other hand, doesn’t use mayo at all. Instead we use a combination of thick Greek yogurt and crumbled feta as a creamy, tangy alternative.

It’s also tossed with colorful fresh peppers, scallions, dill, piquant capers, and plump Kalamata olives, so this pasta salad looks wonderfully appetizing, and tastes deliciously different.

We find fusilli (spiral) pasta works especially well because it encourages the dressing to cling to its curves. But you could use any short pasta like penne, macaroni, or farfelle.

There are many other ways you can vary this salad too. For example you can use diced or grated raw zucchini instead of green pepper. Red onion can replace the scallion, and a handful of toasted pine nuts also make a tasty addition. And if you want to up the protein content, you could add shredded cooked chicken or cooked shrimp. Also, if you can’t track down fresh dill, just use fresh mint instead.

Greek-style pasta salad
Serves 4
A creamy Greek-inspired pasta salad with diced peppers, Kalamata olives, fresh dill, scallions and capers coated in a feta-yogurt dressing.
8 oz (230g) fusilli or penne pasta
1½ tablespoons lemon juice
½ teaspoon sugar
1½ tablespoons extra virgin olive oil
⅓ cup Greek-style yogurt
1 clove garlic — minced
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ red pepper — diced
½ green pepper — diced
2 scallions — finely sliced
2 teaspoons capers
10 Kalamata olives — pitted and halved
4 oz (115g) feta cheese — crumbled
1½ tablespoons finely chopped fresh dill, plus extra sprigs for garnish
BRING a large pot of lightly salted water to a boil and cook the pasta according to package directions. WHILE the pasta cooks, dissolve the sugar in the lemon juice in a small bowl then mix together with the olive oil, yogurt, garlic, salt and pepper until well combined. REFRESH the pasta under cold water, then drain and toss gently with the red and green peppers, scallions, capers, olives, feta cheese and dill. DRIZZLE the yogurt dressing over the top and mix thoroughly to evenly coat the pasta. SERVE garnished with sprigs of dill.