Summer Greek Pasta Salad
Greek salad vegetables, olives, feta and pasta are tossed in a creamy, Greek yogurt lemon mint dressing.
Ingredients
For the dressing:
- ¾ cup (255 grams) plain Greek yogurt
- Zest and juice of 1 lemon
- ½ cup fresh mint
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
For the pasta:
- 1 pound cooked pasta
- 3 cups (400 grams) chickpeas/garbanzo beans
- 8 ounces mini sweet peppers sliced
- ¾ cup (170 grams) pitted kalamata olives drained
- 1 cup (150 grams) cucumber cut in half and sliced
- Pickled red onions
- 2 cups (170 grams) feta cheese crumbled
Instructions
Make the dressing:
- To a blender, add the yogurt, lemon juice, mint, honey, salt, pepper and oil. Pulse until well blended. Transfer to a sealed container and refrigerated. The dressing yields 1 ¼ cups/295 ml
Assemble the pasta salad:
- To a large salad bowl, add the pasta, chickpeas, peppers, olives, cucumber and pickled onions. Drizzle with the dressing and toss to combine. Serve topped with fresh feta cheese.
Video
Nutrition
Serving: 1 | Calories: 474kcal | Carbohydrates: 58g | Protein: 16g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Cholesterol: 15mg | Sodium: 785mg | Fiber: 6g | Sugar: 14g