Greek Garden Pasta Salad

Greek Garden Pasta Salad
Photo: Scott Little
Prep Time:
35 mins
Chill Time:
3 hrs
Total Time:
3 hrs 35 mins


  • 6 ounce dried whole grain or multigrain bow tie or rotini pasta (2 2/3 cups)

  • 1 6 ounce carton regular plain fat-free yogurt or plain fat-free Greek yogurt (2/3 cup)

  • cup light mayonnaise or salad dressing

  • 2 tablespoon fat-free milk

  • 2 tablespoon snipped fresh dill weed or 1 1/2 teaspoons dried dill weed

  • 2 tablespoon snipped fresh Italian (flat-leaf) parsley

  • 1 teaspoon finely shredded lemon peel

  • 1 tablespoon lemon juice

  • ½ teaspoon freshly ground black pepper

  • 1 ½ cup chopped English cucumber

  • 1 ½ cup halved grape tomatoes

  • 1 medium green sweet pepper, chopped (3/4 cup)

  • cup sliced green onions

  • cup quartered pitted Kalamata olives


  1. Cook pasta according to package directions. Drain well. Rinse with cold water and drain again.

  2. For dressing, in a large bowl stir together yogurt, mayonnaise, milk, dill, parsley, lemon peel, lemon juice, and pepper.

  3. Stir the pasta, cucumber, tomatoes, sweet pepper, and green onions into the dressing. Toss gently to coat. Cover and chill in the refrigerator for 3 to 6 hours before serving. Fold in olives just before serving.

Nutrition Facts (per serving)

98 Calories
3g Fat
15g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 98
% Daily Value *
Total Fat 3g 4%
Cholesterol 3mg 1%
Sodium 100mg 4%
Total Carbohydrate 15g 5%
Total Sugars 3g
Protein 3g
Vitamin C 13mg 65%
Calcium 40.4mg 3%
Iron 0.9mg 5%
Potassium 147mg 3%
Folate, total 36.3mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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