This Creamy Mediterranean Pasta Salad is everything you want in a warm-weather dish—cool, crisp, tangy, and satisfying. Made with our Nonfat Greek Yogurt, the herby lemon dressing is light yet creamy, giving each bite a refreshing lift. Tossed with juicy tomatoes, cucumbers, shredded chicken, briny olives, and fresh herbs, it’s the kind of pasta salad that’s just as good for a backyard barbecue as it is for a weekday lunch.
Pasta Salad Dressing Ingredients
1 tsp garlic powder
2 tsp fresh dill, roughly chopped
Juice of one meyer lemon
2 tbsp extra virgin olive oil
Pinch of salt
Optional: 1 tsp honey
Pasta Salad Ingredients
1 box pasta, cooked and drained
1 cup cherry tomatoes, sliced into quarters
2 small persian cucumbers, diced
1 cup shredded chicken
¼ cup castelvetrano olives, sliced in half
¼ red onion, diced
¼ cup fresh mint, roughly chopped
½ cup crumbled feta cheese
Steps
Make the dressing. Add all ingredients to a small bowl and whisk until combined. Taste and adjust flavors to your personal preference.
In a large bowl, add all the pasta salad ingredients. Top with the dressing, then toss until evenly coated. Store leftovers in an airtight container in the refrigerator for up to three days.