Pasta salad with cucumber dressing

Greek Pasta Salad with Cucumber Yogurt Dressing

A spin on a classic summer side; blend fresh cucumbers with Greek yogurt, lemon juice and herbs like dill and oregano to create a yummy dressing. Toss with cooked pasta, veggies and feta.

Prep time: 25 minutes

Cook time: 20 minutes

Calories: 151

Ingredients: 14

Servings: 8

1/2 cup cucumber, peeled, seeded and diced

1/2 cup plain Greek nonfat yogurt

2 tablespoons light mayonnaise

1 teaspoon lemon juice

1 teaspoon McCormick Gourmet Organic Garlic Powder

1 teaspoon McCormick Gourmet Organic Dill Weed

1/2 teaspoon McCormick Gourmet Organic Oregano

1/2 teaspoon McCormick Gourmet Sicilian Sea Salt

8 ounces pasta, such as cellentani or gemelli

2 cups broccoli florets

1 cup heirloom cherry tomatoes, quartered

1/4 cup thinly sliced red onion

1/4 cup pitted Kalamata olives, quartered

2 tablespoons crumbled feta cheese

For the Cucumber Yogurt Dressing, place cucumber, yogurt, mayonnaise, lemon juice, garlic powder, dill, oregano and sea salt in blender container; cover. Blend on high speed until smooth. Refrigerate until ready to use.

For the Greek Pasta Salad, cook pasta as directed on package, adding broccoli during the last 1 minute of cooking. Rinse under cold water; drain well.

Place cooked pasta, broccoli, tomatoes and onions in large bowl. Add Cucumber Yogurt Dressing; toss gently to coat. Top with olives and feta cheese. Serve immediately or refrigerate until ready to serve.


3gTotal Fat

0gSaturated Fat






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