Whip up this creamy feta and dill pasta salad in no time to serve during your summer BBQs!
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Summer isn’t over just yet!
Labor day weekend is around the corner, let’s give it one last hoorah to the final long weekend of the summer! Whether you’re grilling it up or simply looking for an easy side to go with dinner, I got you covered! A pasta salad is always a great side that you can throw together effortlessly. We’re switching things up with the dressing by adding a base of feta and fresh dill! The creamy feta & dill dressing bring that tangy and slightly salty taste to the pasta salad.
Best Vegetables for the Pasta Salad
Green peppers and red onions: For this recipe, I decided to keep things simple. It added a little zip and crunch to the dish.
Mini cucumbers, red onions, and cherry tomatoes: For more of the Mediterranean flavors. A little tip! If you decide on using English cucumbers, scrape out the center to eliminate as much excess water they may add.
Chickpeas: A good option for some added protein! Could be eaten as a main and great for lunches.
Make-ahead & Storage Tips
Dressing keeps for up to 4 days in the fridge. However, it will thicken up quite a bit. When ready to use, simply whisk in some milk little by little, till desired creamy consistency.
Feta & Dill Pasta Salad
Whip up this creamy feta & dill pasta salad in no time to serve for your summer BBQs! It features creamy feta and fresh dill dressing with red onion and pepper give it an extra crunch and zip of flavor.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 8 1x
Ingredients
For the Dressing
½ cup mayonnaise
½ cup greek yogurt
6 ounces feta cheese
2 tablespoon white wine vinegar
2 garlic cloves
2 tablespoons fresh dill, chopped
¼ teaspoon dried oregano
½ teaspoon freshly ground black pepper
For the Pasta Salad
4.5 cups (450 grams) fusilli pasta, cooked
½ red onion, finely diced
1 green pepper, finely diced
2 tablespoons fresh dill, chopped
Instructions
- To a food processor, add mayonnaise, greek yogurt, feta cheese, white wine vinegar, garlic, fresh dill, oregano, salt, and pepper. Pulse till well combined and creamy consistency.
- Cook pasta in salted water according to the package directions – about 9-10 minutes.
- In a large bowl, add cooked pasta and toss with red onions, green peppers, fresh dill, and dressing. Serve immediately or let sit in the fridge for an hour.
Notes
Dressing keeps for up to 4 days in the fridge. However, it will thicken up quite a bit. When ready to use, simply whisk in some milk little by little, till desired creamy consistency.
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