Summer is here, and for many that means patio dinners, picnics, and barbecues. You’ll be sure to please and impress with this cool, creamy pasta salad!
Plus, you’ll get all the amazing health benefits that come with the Mediterranean style of eating. Not to mention the deliciousness that comes with it, too! In fact, my husband mmmmmmmed and ahhhhhhed after every single bite.
Then he went back for seconds.
I take that as a good sign.
Greek Yogurt Pasta Salad
- 8 ounces whole grain pasta
- 1 tablespoon extra virgin olive oil
- 2 cups fresh basil leaves, chopped
- 2 cucumbers, quartered and chopped
- 1 cup plain Greek yogurt (you can even make your own!)
- Juice and zest of 1 lemon
- 2 cloves fresh garlic, peeled and coarsely chopped
- Sea salt, according to taste
- Pinch of crushed red pepper
- 1 pint grape tomatoes, halved
- 15 ounce can garbanzo beans (aka chickpeas), drained and rinsed
- 20 Kalamata olives, pitted and chopped
- Boil the pasta in a large pot of yogurt whey or water. (I love the extra bit of creaminess the yogurt whey gives to the pasta, plus you get an extra dose of nutrients, too!) When the pasta is al dente, drain it and toss it with the olive oil. Set the pasta aside to cool.
- Meanwhile, combine half the basil leaves, one cup of the chopped cucumbers, the Greek yogurt, lemon juice and half its zest, garlic, sea salt, and red pepper in a blender or food processor. Blend until well combined and smooth.
- In a large bowl, combine the cooled pasta, tomatoes, and olives with the remaining cucumbers, lemon zest, and basil. Toss gently until mixed well.
- Pour the Greek yogurt sauce over the pasta mixture. Toss until the mixture is well coated. Garnish with extra basil, if desired.
Serve immediately, or you can also make this up to one day ahead of time and refrigerate. Be sure to refrigerate any leftovers in an airtight container as well.