Greek Pasta Salad

Pasta salad is the ultimate summer dish that is often served at backyard barbecues. The possibilities of flavors are endless with pasta salad because pasta has a subtle flavor and texture that go great with anything. You could make a Southwest-inspired version, incorporate Thai flavors or even go crazy and make a cheeseburger pasta salad!

When I think of pasta salad, it usually has an oil and vinegar base, but I’m using a few special ingredients to make this version deliciously creamy. Greek yogurt is one of those favorite ingredients that I use in a wide variety of recipes because of its high protein and low fat content. The creamy texture allows it to be substituted for other ingredients that aren’t so healthy. This is probably the reason Litehouse chose Greek yogurt to be the star of their newest line: OPA by Litehouse™ Have you tried them yet? The new OPA by Litehouse™ Greek Yogurt Dressings have fewer calories, are gluten free and made fresh! The line of flavors are delicious and include Kalamata Feta, Blue Cheese, Caesar, Feta Dill, Ranch, Jalapeno Ranch and Roasted Red Pepper. My all time favorite Litehouse dressing is Jalapeno Ranch, but I’m saving that for another delicious recipe. This time I wanted to take my favorite, fresh Greek lettuce salad and turn it into a pasta salad.

Greek Pasta Salad Ingredients Greek Pasta Salad Ingredients


This Greek Pasta Salad recipe makes pasta salad for a crowd, but you could easily half the recipe for a smaller portion. The great thing about pasta salad is that the leftovers are often better than the first day because the ingredients are allowed to intensify. This would even be a great recipe to top with grilled chicken and have for lunch the next day. Go look for the new OPA by Litehouse™ in your local grocery store today!

Greek Pasta Salad

Serves 20 | Finish in 25 minutes

This is a flavorful pasta salad and a perfect addition to any potluck or backyard barbecue. This is quick, easy and full of fresh ingredients!


1 16 oz box pasta any shape (I used Cavatappi),
2 ½ cups halved cherry tomatoes,
2 cups sliced mini cucumbers,
1 cup kalamata olives,
1 cup Greek yogurt,
2 cups Litehouse Greek vinaigrette dressing,
1 cup OPA by Litehouse™ Kalamata Feta Dressing,
1 tsp Litehouse Instantly Fresh Dill,
1 cup Litehouse Feta Cheese,


1. Cook pasta according to directions. Rinse under cold water and drain.

2. While pasta is cooking, slice the cucumbers, tomatoes and olives.

3. Mix the yogurt and dressings together.

4. Put the cooled pasta in a large container and add the cucumbers, tomatoes and olives.

5. Add the dressings.

6. Add the dill and feta cheese.

7. Combine and serve.

Related Recipes