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Creamy Greek Yogurt Pasta Salad

Creamy Greek yogurt pasta salad with a tangy, silky dressing made by whisking Greek yogurt with dijon and lemon juice. Al dente short pasta and crisp vegetables keep the texture fresh, with a 30-minute chill to let flavors meld.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Short pasta
  • 1 lb short pasta Cook until al dente, then cool completely before mixing.
Creamy dressing base
  • 1 cup plain Greek yogurt Use plain Greek yogurt for the classic tangy flavor and creamy texture.
  • 2 tbsp mayonnaise Helps keep the dressing silky; you can reduce for a lighter result.
  • 1 tbsp dijon mustard Adds sharp, savory depth.
  • 1 tbsp lemon juice Brightens the dressing so it tastes fresh.
Vegetables
  • 1 cup cherry tomatoes Halve for even bites.
  • 1 cucumber Dice for crunchy texture in every forkful.
  • 0.25 cup red onion Dice small for mild onion flavor throughout.
Seasoning
  • 0.25 Salt and pepper, to taste Season to preference after combining and again after chilling if needed.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the short pasta according to package directions, then drain and cool completely.
  2. Spread the pasta on a sheet pan to cool faster and reduce sticking while you prepare the dressing.
Make the creamy Greek yogurt dressing
  1. In a large bowl, whisk together the plain Greek yogurt, mayonnaise, dijon mustard, and lemon juice until smooth.
Combine and season
  1. Add the cherry tomatoes, cucumber, and red onion to the dressing and stir to coat.
  2. Fold in the cooled pasta until evenly coated, then mix gently so the vegetables stay crisp.
  3. Season with salt and pepper to taste, tasting as you go for balanced tang and salt.
Chill and serve
  1. Chill the pasta salad for at least 30 minutes to let flavors meld before serving.
  2. After chilling, loosen the dressing with a splash of pasta water if needed for a silkier consistency.

Notes

Pro tip: cool the pasta completely before mixing—warm pasta can melt the dressing and soften the vegetables. Refrigerate leftovers in a sealed container up to 3 days; for best texture, stir once before serving. Freezing is not recommended. For a lighter swap, use 1 tbsp mayonnaise or substitute an equal amount of more Greek yogurt to reduce fat while keeping the tangy creaminess.