Greek Veggie Pasta Salad

All of the flavors of a Greek salad: kalamata olives, tomatoes, cucumber, red onion, fresh dill, and feta cheese with the addition of pasta, tossed in a lemony, creamy yogurt dressing. This prep-friendly, gluten-free Greek Veggie Pasta Salad will make the perfect addition to your upcoming menu.

Prep: 15 mins.Cook: 15 mins.Total: 30 mins.
Servings: 10 servings 1x


For the dressing:

  • 1 cup plain Greek yogurt (Full-fat, 2% or non-fat) 
  • 2 Tbsp. olive oil or avocado oil
  • Juice of 1 lemon (~ ¼ cup)
  • ½ tsp. lemon zest 
  • 1 ½ tsp. dried oregano  (may sub basil or dill)
  • 2 garlic cloves, minced (or 1 tsp. garlic powder)
  • ½ tsp. sea salt
  • ¼ tsp. black pepper

For the salad:

  • 12 oz uncooked pasta, any shape, (gluten-free, if needed)
  • 2 Tbsp. fresh dill, chopped (or 2 tsp. dried dill)
  • 1 medium cucumber, sliced ¼ inch thick and quartered (~1 ½-2 cups)
  • 1 ½ cups grape or cherry tomatoes, halved or quartered  
  • 1 bell pepper (yellow, red or orange or mix), diced (~1 cup) 
  • ½ medium red onion, diced (~¾ cup)
  • 6 oz. feta cheese (¾ cup) + more to sprinkle on top, if desired
  • ½ cup kalamata olives, halved


  1. Prepare pasta according to the package directions. Once cooked, drain in a colander and run under cold water to cool.
  2. While the pasta is cooking, chop the veggies and make the dressing by combining the dressing ingredients in a bowl. Mix well and set aside.
  3. In a large bowl add all of the salad ingredients. About 30 minutes before serving, pour the dressing over top and toss gently until well combined. 


  • Toss the salad about 30 minutes before serving to allow time for the dressing to really soak in.
  • Store in an airtight container in the fridge for up to 5 days. Add more dressing if needed before serving.

Nutrition Information

  • Serving Size: ~ 1 cup (with 2% yogurt)
  • Calories: 220
  • Fat: 6 g
  • (Sat Fat: 2 g)
  • Sodium: 425 mg
  • Carbohydrate: 32 g
  • (Fiber: 1 g
  • Sugar: 3 g)
  • Protein: 8 g


© The Real Food Dietitians
Recipe By: Stacie Hassing

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