Light And Creamy Greek Pasta Salad Recipes

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CREAMY GREEK SALAD PASTA RECIPE



Creamy Greek salad pasta recipe image

This Greek salad pasta is a healthy, meatless recipe that's best served cold. Greek yogurt adds extra protein and makes it creamy and refreshing.

Provided by The Hungry Bites

Categories     Salad     Vegetarian

Time 32m

Number Of Ingredients 14

1 pound fusilli pasta, you can also use penne, rigatoni, farfalle or elbow macaroni pasta
2 large tomatoes, diced
2 small Persian cucumbers, diced (or about 1 cup chopped English cucumber).
1/2 red onion, finely chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 cup sliced olives
7 oz (200 grams) feta cheese, cubed or crumbled
1 cup corn kernels (I buy them frozen and cook them in boiling water for 2 minutes)
1 cup strained Greek yogurt 2% fat (you can also use full fat)
1/2 cup parsley, chopped
1-2 teaspoons dried oregano
2-3 tablespoons e.v. olive oil
Salt and pepper to taste

Steps:

  • Take care to chop all the vegetables about the same size.
  • Cook the pasta according to the directions on the package, drain well using a colander and rinse with cold water until no longer warm. Set aside to drain.
  • Transfer all the ingredients to a large bowl and mix gently with a spatula until everything is combined. Taste and adjust salt.
  • Serve immediately or refrigerate for 1 hour to chill.
  • Eat!

Nutrition Facts : Calories 663 kcal, ServingSize 1 serving

GREEK PASTA SALAD



Greek Pasta Salad image

Great summer pasta salad.

Provided by Danielle Laroche

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 3h30m

Yield 8

Number Of Ingredients 14

2 cups penne pasta
¼ cup red wine vinegar
1 tablespoon lemon juice
2 cloves garlic, crushed
2 teaspoons dried oregano
salt and pepper to taste
⅔ cup extra-virgin olive oil
10 cherry tomatoes, halved
1 small red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
½ cucumber, sliced
½ cup sliced black olives
½ cup crumbled feta cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
  • Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.

Nutrition Facts : Calories 306.6 calories, Carbohydrate 19.3 g, Cholesterol 14 mg, Fat 23.6 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 5.2 g, Sodium 258.1 mg, Sugar 2.8 g

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