light garden greek pasta salad

(1 rating)
Recipe by
sherry monfils
worcester, MA

My daughter and I both love traditional greek salads, but we were having a family dinner with 3 fussy eating kids, lol, so we decided to make it a cool pasta salad. The kids don't like feta cheese, ( it stinks like feet they said, lol,) But they love pasta salads. I came up with this and served little bowls of crumbled feta for those who liked to add it to the salad. I wasn't able to get a pic of the salad since everyone dug in before I had a chance, but i will be making this again soon and will make sure to get a pic!!

(1 rating)
yield 12 serving(s)
prep time 3 Hr 20 Min
method Refrigerate/Freeze

Ingredients For light garden greek pasta salad

  • 6 oz
    whole grain bow tie pasta
  • 6 oz
    fat free plain greek yogurt
  • 1/3 c
    light mayonnaise, i used hellmans light.
  • 2 Tbsp
    fat free milk
  • 2 tsp
    dried dillweed
  • 2 Tbsp
    snipped fresh parsley
  • 1 tsp
    lemon peel, or zest
  • 1 Tbsp
    lemon juice
  • 1/4 tsp
    fresh ground pepper
  • 2 c
    chopped cucumber
  • 2 c
    grape tomatoes, halved
  • 1 md
    green pepper, chopped
  • 1/3 c
    sliced green onions
  • 1/3 c
    pitted, sliced kalamata olives, not canned,get fresh from deli

How To Make light garden greek pasta salad

  • 1
    Cook pasta as directed and drain. Run under cool water and drain again. In lg bowl, whisk together, yogurt, mayonnaise, milk, dillweed, parsely, lemon peel, lemon juice and pepper.
  • 2
    Add all other ingredients to bowl, except olives. Toss ingredients in dressin, in bowl, gently to coat. Cover, chill 3 hrs.
  • 3
    Before serving, add olives to bowl and again, gently toss. Serve!!
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