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






Subscribe Today

Sign up for our email newsletter to receive daily news.

Want more? Click here to subscribe to either the Print or Digital Editions.