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Greek Pasta Salad with Cucumber Yogurt Dressing

McCormick Kitchens

By: McCormick Kitchens

Made With:

McCormick

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

  • Prep Time:

    25m

  • Cook Time:

    20m

  • Ingredients:

    14

  • Servings:

    8

  • 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

  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 the 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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