Greek Pasta Salad with Cucumber Yogurt Dressing

Try putting a flavorful spin on a classic pasta salad with this Greek version.


  • 1/2 cup cucumber, peeled, seeded and diced
  • 1/2 cup plain Greek nonfat yogurt
  • 2 tablespoons light mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon McCormick Gourmet Garlic Powder, California
  • 1 teaspoon McCormick Gourmet Dill Weed
  • 1/2 teaspoon McCormick Gourmet Oregano, Mediterranean
  • 1/2 teaspoon McCormick Gourmet Sicilian Sea Salt
  • 8 ounces pasta, such as cellentani or gemelli
  • 2 cups broccoli florets
  • 1 cup heirloom cherry tomatoes, quartered
  • 1/4 cup thinly sliced red onion
  • 1/4 cup pitted Kalamata olives, quartered
  • 2 tablespoons crumbled feta cheese

  1. For the Cucumber Yogurt Dressing, place cucumber, yogurt, mayonnaise, lemon juice, garlic powder, dill, oregano and sea salt in blender container; cover. Blend on high speed until smooth. Refrigerate until ready to use.
  2. For the Greek Pasta Salad, cook pasta as directed on package, adding broccoli during last 1 minute of cooking. Rinse under cold water; drain well.
  3. Place cooked pasta, broccoli, tomatoes and onions in large bowl. Add Cucumber Yogurt Dressing; toss gently to coat. Top with olives and feta cheese. Serve immediately or refrigerate until ready to serve.

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