
Greek Pasta Salad with Cucumber Yogurt Dressing

By: McCormick Kitchens
Made With:

A spin on a classic summer side; blend fresh cucumbers with Greek yogurt, lemon juice and herbs like dill and oregano to create a yummy dressing. Toss with cooked pasta, veggies and feta.
Recipe Info
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Prep Time:
25m
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Cook Time:
20m
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Ingredients:
14
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Servings:
8
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User Rating:
Ingredients
- 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™ Organic Garlic Powder
- 1 teaspoon McCormick Gourmet™ Organic Dill Weed
- 1/2 teaspoon McCormick Gourmet™ Organic Oregano Leaves
- 1/2 teaspoon McCormick® Sea Salt Grinder
- 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
Nutrition Information
(per serving)
- Calories 151
- Carbohydrates 25 g
- Cholesterol 2 mg
- Fiber 2 g
- Protein 6 g
- Saturated Fat 0 g
- Sodium 274 mg
- Total Fat 3 g
A spin on a classic summer side; blend fresh cucumbers with Greek yogurt, lemon juice and herbs like dill and oregano to create a yummy dressing. Toss with cooked pasta, veggies and feta.
Key products
Instructions
- 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.
- For the Greek Pasta Salad, cook pasta as directed on package, adding broccoli during the last 1 minute of cooking. Rinse under cold water; drain well.
- 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.