A summer essential and a BBQ staple, this pasta salad is light, tasty and great as a stand-alone meal. Made with creamy greek yogurt and features the best of summer produce, it comes together quickly and will be a highlight at your next BBQ.
ingredients
pasta – fusilli penne, or farfalle
1 ¼ cups plain Greek yogurt
1 clove garlic, minced
3 Tbsp lemon juice
2 Tbsp red wine vinegar
1 teaspoon dried dill (or small handful of fresh, finely chopped)
½ tsp dried oregano (or couple of fresh sprigs, finely chopped)
3 Tbs olive oil
1 ½ cups cherry tomatoes, halved
1 cucumber, chopped
¾ cup pitted kalamata olives, halved
½ cup red onion, diced
¾ cup feta cheese, crumbled
salt and black pepper, to taste
method
1. Cook pasta in a pot.
2. While pasta is cooking, stir together the Greek yogurt, garlic, lemon juice, red wine vinegar, dill, and oregano in a bowl.
3. When the pasta is done cooking, drain and run cold water over the pasta. Drain completely and drizzle with olive oil. Toss until pasta is well coated and place in a large salad bowl.
4. Pour the yogurt mix over the pasta and gently stir through.
5. Add the tomatoes, cucumber, olives, red onion, and feta cheese and stir gently until ingredients are well coated.
6. Season with salt and black pepper, to taste. You can add a little extra dill and lemon juice, if desired. Serve + enjoy!
Should last in the fridge for about 2 days.
