chilled pasta salad

All the flavor of a Greek salad but made into a portable pasta version that’s perfect for potlucks and backyard barbecues. This recipe is best served cold so keep it chilled until ready to serve.

Creamy Greek Dressing
1 1/4 cups plain Greek yogurt
1/4 cup plus 2 tablespoons extra virgin olive oil
1-2 tablespoons red wine vinegar, or to taste
1/4 teaspoon dried oregano, or to taste
Kosher salt, to taste
Freshly ground black pepper, to taste

1 16-ounce box small rigatoni (or similar)
1 tablespoon extra virgin olive oil
1 English cucumber, diced
Alfalfa sprouts
1 small red onion, thinly sliced
1 cup crumbled feta cheese, or to taste
Pitted Kalamata olives, optional
Fresh cherry tomatoes, optional

  1. Make dressing. In a medium bowl, combine ingredients for dressing. Cover and refrigerate for 1 hour.
  2. Bring a pot of water to a boil and add salt. Add pasta and cook 7-10 minutes, until al dente. When pasta is done, drain and transfer to a medium bowl and toss with olive oil. Allow to cool to room temperature. Cover with plastic wrap and refrigerate for at least 1 hour (both pasta and dressing should cool separately so that dressing doesn’t get completely absorbed into pasta).
  3. When ready to serve, remove dressing from refrigerator. Taste for flavor and adjust as desired. Thin dressing out if necessary by adding another 1-2 tablespoons olive oil. Transfer pasta to serving bowl and toss with dressing. Add cucumbers, sprouts, red onion, feta cheese, olives, and tomatoes (if using). Season with salt and pepper, toss and serve.

Serves 8.

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