Whipped Feta Greek Pasta Salad

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese offers a tangy flavor similar to feta, while ricotta is milder and more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a high smoke point, while vegetable oil is more affordable.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Green olives are lower in calories, and black olives are often less expensive.

red onion

🥗Healthier: green onions

💰Cheaper: yellow onion

Green onions provide a fresh flavor, while yellow onions are more economical.

Boil 1 pound of rotini pasta according to package directions.

Dice half of a red onion and one red bell pepper.

Dice one cucumber, leaving the peel on or peeling it off as desired.

Prepare one pint of cherry or grape tomatoes and slice Kalamata olives.

Drain the pasta and transfer it to a large mixing bowl.

Pour ¼ cup of red wine vinegar over the warm pasta and stir; set aside to cool.

In a blender, combine 1 cup of plain Greek yogurt, 1 cup of crumbled feta cheese, 3 tablespoons of lemon juice, 2 tablespoons of extra virgin olive oil, and 2 teaspoons of minced garlic.

Add 2 tablespoons of freshly minced basil, 1 tablespoon of minced mint, 1 tablespoon of minced dill, and 1 teaspoon of dried oregano to the blender.

Blend until creamy, adding water if necessary to achieve a drizzleable consistency.

Add all the diced vegetables and olives to the pasta bowl.

Optionally, add a 15-ounce can of drained and rinsed chickpeas for protein.

Drizzle the whipped feta dressing over the pasta and vegetables; stir to combine.

Chill in the fridge for at least an hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens