Make a deliciously creamy Pasta Salad with a light Greek yogurt dressing. This quick pasta salad can be ready in about 20 minutes and makes an ideal summer side—bright, tangy, and creamy without mayonnaise.
Table of contents
- Why you’ll love this recipe
- Ingredients
- Instructions
- Make ahead and storage tips
- Optional additions
- What to serve it with
- More summer side dishes
I took notes on a pasta salad I loved while traveling in Santorini, capturing the flavor balance so I could recreate it at home. It turned out to be a simple combination of tender pasta, crisp vegetables and a tangy dill-curry Greek yogurt dressing. After a few adjustments, this version reliably delivers that same bright, summery flavor.
The original salad I tasted at a small boutique hotel had a breakfast buffet filled with fresh produce and Greek yogurt. One memorable item was a creamy pasta salad that paired a yogurt-based dressing with fresh dill and a hint of curry. I recreated the dressing to highlight the yogurt’s tang and the herbs’ brightness, keeping the final salad light but satisfying.
Why you’ll love this recipe
- Light and creamy dressing: This dressing uses Greek yogurt instead of mayonnaise, giving a velvety texture with less oil and a fresh tang.
- A hint of warm spice: A small amount of curry powder lends a unique flavor and a gentle golden hue. If you prefer, turmeric can be used for color with a milder flavor.
- Simple, fresh ingredients: Pasta, bell peppers and onion are the core; the dressing and fresh dill tie everything together for a clean, balanced salad.
- Quick to make: From start to chilled and ready to serve in about 20 minutes of active time, plus chilling.
Ingredients
Below are the main ingredients. Exact measurements appear in the recipe card later in this page.
- Penne or other small pasta: Penne works well, but small shapes like rotini, bow ties, shells or elbow macaroni are all good substitutes.
- Bell peppers: Use a mix of colors for visual appeal and sweetness, or stick to one color if preferred.
- Red onion: Offers color and a mild bite; white onion can be used if desired.
- Plain Greek yogurt: Use unsweetened plain Greek yogurt; whole-milk Greek yogurt gives the richest texture and best flavor.
- Fresh lemon juice: Freshly squeezed gives the brightest flavor.
- Curry powder: A small amount adds depth and a slightly savory-sweet warmth. Turmeric is an alternative if you want a milder taste and yellow color.
- Fresh dill: Dill is central to this version and provides a classic Mediterranean note. Substitute parsley or tarragon if you prefer.
- Garlic: Fresh crushed garlic is recommended; garlic powder can be used in a pinch.
- Honey: Adds a touch of natural sweetness that balances the yogurt and lemon.
- Salt and black pepper: To taste, for seasoning the dressing and the finished salad.
Instructions
Follow these clear steps to make the salad. For best texture, allow the pasta to cool slightly before tossing with the dressing so the yogurt stays creamy.
- Make the dressing: In a small bowl, whisk together Greek yogurt, fresh lemon juice, curry powder, chopped fresh dill, crushed garlic, honey, salt and black pepper. Adjust seasonings to taste and refrigerate while you prepare the pasta.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Drain and transfer to a large bowl, then chill briefly—about 10 minutes—so the pasta is cool but still slightly warm.
- Combine salad: Add minced bell peppers and red onion to the pasta. Pour the chilled dressing over the pasta and vegetables, then toss gently until everything is evenly coated.
- Chill before serving: Cover and refrigerate the salad for at least 30 minutes so flavors meld. The salad can be kept up to 24 hours before serving for even more developed flavor.
Make ahead and storage tips
- Makes ahead well: Prepare the salad up to 24 hours in advance. Chilling helps the dressing flavor the pasta and vegetables.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Keep the salad cold and serve chilled for the best texture and flavor.
- Gluten-free option: Swap in a gluten-free pasta to make this recipe suitable for those avoiding gluten; adjust cooking time per the package instructions.
Optional additions
This pasta salad is delicious as written, but you can mix in other fresh ingredients to vary texture and flavor:
- Kalamata or black olives for briny contrast
- Diced cucumber for extra crunch and freshness
- Sliced cherry or grape tomatoes for sweetness and color
- Crumbled feta cheese for a salty, creamy element
- Diced zucchini for extra vegetable bulk
What to serve it with
This pasta salad is a versatile summer side that complements grilled and smoked mains as well as casual weeknight dinners. Its fresh flavors pair especially well with grilled chicken, pork, shrimp or your favorite barbecue mains. It also makes a bright addition to potlucks and picnics because it travels and holds up when chilled.
- Grilled chicken or lemon-herb chicken
- Smoked or grilled pork
- Grilled shrimp or seafood
- Cheeseburgers or veggie burgers for backyard gatherings
More summer side dishes
If you enjoy this pasta salad, try other seasonal sides to round out a summer meal: potato salads with fresh herbs, orzo salads with Mediterranean flavors, classic deviled eggs, or grilled vegetables with a squeeze of lemon. These sides pair nicely at barbecues, potlucks, and backyard dinners.
Red White and Blue Cheese Potato Salad
Greek Orzo Salad
Classic Deviled Eggs
Smoked Mac and Cheese
Cheesy Grilled Potatoes
Grilled Zucchini
This pasta salad recipe was popular the year it was published and remains a favorite for warm-weather meals.
Pasta Salad with Greek Yogurt Dressing
6 people
10 minutes
10 minutes
20 minutes
Whitney Bond
Ingredients
- 2 cups uncooked penne pasta
- 1 cup minced bell peppers
- 1 cup minced red onion
Dressing
- 3/4 cup plain Greek yogurt (recommended: whole milk)
- 1/2 tablespoon lemon juice
- 2 teaspoons yellow curry powder
- 1/4 cup fresh dill, chopped
- 2 cloves garlic, crushed
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil.
- Add the penne pasta and cook according to the package directions until al dente.
- Drain the pasta, transfer it to a large mixing bowl and chill for at least 10 minutes.
- Meanwhile, whisk together Greek yogurt, lemon juice, curry powder, chopped dill, crushed garlic, honey, salt and pepper to make the dressing.
- Add the minced bell peppers and red onion to the cooled pasta.
- Pour the dressing over the pasta and vegetables and toss gently to coat.
- Cover and refrigerate for at least 30 minutes, up to 24 hours, before serving.
Notes
- Serving size: This recipe serves about 6–8 as a side dish. If it’s the only side with a main course, expect it to serve closer to 4 people.
- Make it gluten-free: Substitute gluten-free pasta shapes and follow package cooking times.
- Storage: Leftovers keep well in an airtight container in the refrigerator for up to 5 days. Serve chilled for best texture and flavor.