Healthy Spinach and Feta Greek Pasta Salad
Prep time: 
Cook time: 
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Serves: 12
Ruffled pasta, cucumbers, tomatoes, and chopped spinach tossed in a creamy Greek yogurt dressing with Feta cheese.
  • 12 ounces ruffled pasta (I used Mueller's Ruffles, but campanelle, cavatappi, farfallini, or fusilli are all good choices)
  • 1 cup fresh spinach, finely chopped
  • 1 cup fresh tomatoes, diced
  • 1 cup fresh cucumbers, quartered and sliced (peel if you prefer)
  • 3 ounces crumbled Feta cheese
  • 1 cup plain Greek yogurt
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic, finely minced
  • 1 tablespoon fresh oregano, very finely chopped
  • salt and pepper to taste
  1. Cook the pasta according to package instructions. Drain and rinse with cold water.
  2. In a large bowl toss the pasta with the spinach, tomatoes, cucumbers, and feta.
  3. In a smaller bowl whisk together the Greek yogurt, olive oil, lemon juice, garlic, and oregano until smooth. If you feel like your dressing is too heavy you can add additional olive oil, lemon juice, and vinegar to reach your desired consistency. I made my dressing pretty thick - it clings to the ruffled pasta nicely.
  4. Toss the dressing with the pasta and vegetables, add salt and pepper to taste, and serve.
  5. Keep refrigerated.
Recipe by Sugar Dish Me at