Quick one pot Greek pasta salad with healthy yoghurt dressing

Greek salad is full of intense flavours, and quick to throw together. Mixed in with some pasta, hot or cold, makes for a refreshing, healthy and filling but also super quick meal.

The real winner here though, is combining the pasta with a delicious yoghurt dressing! Yoghurt is both rich and creamy, and much lower in fat and calories than a classic mayonnaise or salad cream base, allowing you to go overboard on the dressing, essentially treating it more like a sauce, without recriminations!

The dressing on this salad was made by a family friend, and was really tasty. I’ve given a couple of options for yoghurt dressings below that you could try with this salad, or others of course!

Recipe facts

Preparation time – 10 minutes

Cooking time – none, or 12 minutes to cook the pasta if you’ve none in the fridge

Servings – two good sized servings

Difficulty – super easy!

Calories – 350-400 per serving for the pasta, add another 75-150 per serving for the dressing

Ingredients

For the salad

  • 1 cup of dried pasta, or 2 cups cooked pasta
  • 2 tomatoes, roughly chopped
  • 1 red or yellow pepper, roughly chopped
  • Half a red onion, sliced thinly
  • Handful or two of rocket leaves
  • 10-15 olives, dark and strong are best
  • 50g feta, cubed
  • heaped tablespoon of oregano

For creamy-citrust yoghurt dressing

  • 5 tablespoons of yoghurt – greek/natural/soya/etc all work, full fat is the creamiest (of course)
  • 2 tablespoons of lemon juice
  • 1 tablespoon of olive oil
  • Pinch of salt and pepper to taste

For honey-mustard yoghurt dressing

  • 4 tablespoons of yoghurt – again greek/natural/soya/etc all work, full fat is the creamiest (of course)
  • 1 tablespoon of honey
  • 1 tablespoon of dijon or whole mustard (if using English, add 1/2 a teaspoon first and taste)
  • 1 tablespoon of lemon juice, or cider vinegar
  • 1 tablespoon of olive oil
  • Pinch of salt and pepper to taste

Method

  1. If you’ve no left over pasta, or you fancy a hot dish then put some pasta on to boil – 1 cup of pasta, covered in water, and a pinch of salt. Follow the packet instructions, but this is normally about 12 minutes to cook!
  2. Now chop your tomatoes, peppers and onion and cube the feta, when the pasta is done add to the pasta, along with the rocket, olives and oregan0.
  3. Mix well, but be a little gentle so you don’t smash up the feta too much.
  4. Finally, add the yoghurt on top, and all the other dressing ingredients on top of that – stir again, taste and add salt/pepper as required.
  5. Serve now, or keep in the fridge and serve within a couple of days!

You can also top with a little more crumbled feta, oregano and olives before serving.

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