Creamy Greek Yogurt Pasta Salad (High-Protein & Refreshing)
This creamy Greek yogurt pasta salad is a light yet satisfying dish that brings together tender pasta, crisp vegetables, and a tangy yogurt-based dressing. It’s a refreshing alternative to traditional mayonnaise-heavy pasta salads, offering a balanced texture and a nourishing boost of protein from yogurt and white beans.
Perfect for quick lunches, meal prep, picnics, or easy dinners, this pasta salad is versatile, filling, and full of fresh Mediterranean-inspired flavors. It keeps well in the refrigerator and tastes even better once the ingredients have had time to mingle.
Why You’ll Love This Pasta Salad
- Creamy without feeling heavy
- Naturally high in protein and fiber
- Packed with crunchy vegetables
- Easy to customize with what you have on hand
- Ideal for make-ahead meals
Ingredients
For the Salad
- 8 ounces short pasta (fusilli, rotini, or elbow macaroni)
- 1 can (15 ounces) white beans, drained and rinsed
- 1 cup corn, fresh, canned, or thawed frozen
- 1 cup red bell pepper, finely chopped
- 1 cup cucumber, chopped
- ½ cup olives, sliced
- 1 small shallot, finely chopped
- 1 celery stalk, finely diced (optional)
- ½ cup chopped pickles
- 3 tablespoons fresh dill, finely chopped
For the Creamy Yogurt Dressing
- 1 cup plain Greek yogurt (full-fat for best texture)
- ¼ cup mayonnaise or plant-based mayo
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- ¾ teaspoon salt, or to taste
- Black pepper, to taste
How to Make Greek Yogurt Pasta Salad
Step 1: Cook the Pasta
Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and rinse briefly under cold water to stop the cooking and keep the pasta firm. Set aside to cool.
Step 2: Prepare the Dressing
In a medium bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, lemon zest, mustard, honey, salt, and black pepper until smooth and creamy. Taste and adjust seasoning if needed.
Step 3: Assemble the Salad
In a large mixing bowl, combine the cooled pasta, white beans, corn, bell pepper, cucumber, olives, shallot, celery, pickles, and dill. Toss gently to distribute everything evenly.
Step 4: Combine and Chill
Pour the dressing over the pasta mixture and stir until all ingredients are well coated. Taste and adjust seasoning if necessary. For best flavor, cover and refrigerate for at least 30 minutes before serving.
Helpful Tips for Best Results
- Always salt your pasta water well to ensure flavorful pasta
- Let the pasta cool before adding the dressing to prevent separation
- Use full-fat Greek yogurt for a creamier texture
- Chop vegetables into similar-sized pieces for balanced bites
- If the salad thickens after chilling, stir in a spoonful of yogurt or lemon juice before serving
Variations and Add-Ins
- Add chopped spinach or parsley for extra freshness
- Swap white beans for chickpeas or lentils
- Use whole wheat or gluten-free pasta if desired
- Add grated garlic or garlic powder to the dressing for extra depth
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is not suitable for freezing, as the yogurt dressing and pasta texture do not hold up well once thawed.