This recipe for Greek Pasta Salad with Lemon Garlic Yogurt is easy to make and even easier on the wallet. Scroll past the story if you’re extra hungry and want to get right to cooking.
In 2015, C. and I took what was possibly the best vacation of my life. We spent three blissful weeks under the hot, Mediterranean sun in the month of September. Much of our trip was spent exploring the Cyclades (Santorini, Naxos, Ios and Mykonos), followed by a week-long road trip through the Peloponnese.
I loved every minute of it.
It didn’t rain once. I spent nearly every day admiring crystal blue water. I ate and ate and ate. And you know what? I didn’t even gain a pound.
That’s because Greek food is pretty good for you. Yes, you’ve got your roasted potatoes, piles of rice and greasy gyros. But even a gyro comes piled up with fresh vegetables and protein-rich yogurt.
Whenever I felt I’d eaten too much baklava or syrup-soaked cake, I’d just have a Greek salad. The trip was basically Meat Day – Salad Day – Cake Day – Salad Day, and the cycle repeats. And, it was so worth it.
Even though Greek salads aren’t an indulgence, they are still so beautiful and satisfying. I didn’t even eat tomatoes before I got to Greece. By the end of my trip, I couldn’t get enough.
They were just so juicy and sweet – unlike any I’d eaten in Canada.
The anniversary of our Greece trip is coming up and I was inspired to make something lighter and healthier – especially because I’m in the midst of prepping for a round of travel to Budapest (hello sausages and fried dough) and the Azores (hello wine and custard tarts).
This is a great salad for picky eaters because you can always change the vegetables you include. The pasta makes it a bit more filling, without making it too heavy. This recipe relies more on delicious, fresh, crunchy vegetables and tangy yogurt dressing.
Any other Greek food fanatics in the group?
Greek Pasta Salad with Lemon Garlic Yogurt
- 1 cup pasta, uncooked
- 4 cups baby spinach
- 1 roma tomato
- 1/4 cup red onion, chopped
- 1/2 large english cucumber, chopped
- 2 tbsp olives, optional
- 1/4 cup feta, crumbled
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1/3 cup plain greek yogurt
- 2 tbsp olive oil
- 1/4 cup pepper
- 1/2 tsp salt
- 2 tsp minced garlic
- 1/2 tsp dried oregano
- Cook your pasta in advance and run through a colander with cold water to cool when finished. Toss with a small amount of olive oil to keep the pasta from sticking.
- Chop and prepare your vegetables, placing them in a large bowl alongside your pasta. Add feta.
- In a mason jar or small bowl, add lemon juice, yogurt, olive oil, pepper, salt, minced garlic and oregano. Shake or stir until fully combined.
- Pour over your salad and stir to bring all of the flavours together. Eat immediately. Yogurt dressing does not keep well in the fridge, so it’s best to eat all at once.