Print

Fresh Creamy Cucumber Dill Pasta Salad with Feta & Kalamata Olives

fresh creamy cucumber dill pasta salad - featured image
Print Recipe

A fresh and creamy pasta salad featuring cucumbers, dill, feta cheese, and Kalamata olives with a light Greek yogurt and mayo dressing. Perfect for summer meals, picnics, or as a crowd-pleasing side dish.

Ingredients

Scale
  • 12 ounces rotini or your favorite short pasta
  • 1 large English cucumber, thinly sliced or diced
  • 2 tablespoons fresh dill, finely chopped
  • 4 ounces feta cheese, crumbled
  • ½ cup Kalamata olives, pitted and halved
  • ¾ cup plain Greek yogurt (full-fat preferred)
  • ¼ cup mayonnaise
  • 2 tablespoons freshly squeezed lemon juice
  • 1 small garlic clove, minced
  • 1 tablespoon extra virgin olive oil
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini pasta and cook according to package instructions until al dente, usually 8-10 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down. Set aside to drain well for about 5 minutes.
  3. While pasta cooks, wash and thinly slice or dice 1 large English cucumber. If watery, scoop out the seeds to keep the salad crisp.
  4. In a medium bowl, whisk together ¾ cup plain Greek yogurt, ¼ cup mayonnaise, 2 tablespoons fresh lemon juice, 1 tablespoon extra virgin olive oil, and 1 minced small garlic clove until creamy and smooth. Season with salt and black pepper to taste.
  5. Finely chop 2 tablespoons fresh dill and add it to the dressing.
  6. In a large mixing bowl, combine the cooled pasta, cucumbers, 4 ounces crumbled feta, and ½ cup halved Kalamata olives. Pour the dressing over and toss gently but thoroughly to coat evenly.
  7. Cover and refrigerate the salad for at least 30 minutes to let flavors meld. Stir gently before serving.

Notes

Do not overcook the pasta; al dente texture is crucial. Drain pasta thoroughly and rinse with cold water to prevent sogginess. Use fresh dill for best flavor. Adjust salt carefully due to feta and olives’ saltiness. Toss gently to keep feta crumbles intact. Chill salad for at least 30 minutes before serving. For more zip, add extra lemon juice or red pepper flakes. To keep cucumbers crisp, add them just before serving if prepping ahead.

Nutrition

Keywords: pasta salad, cucumber dill salad, feta cheese, Kalamata olives, creamy pasta salad, summer salad, Greek yogurt dressing, easy pasta salad

Find it online: https://tempotaste.com/fresh-creamy-cucumber-dill-pasta-salad-recipe-with-feta-olives-easy-and-perfect/