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Overhead image of Whipped Feta Greek Pasta Salad in a large wooden serving bowl.
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Whipped Feta Greek Pasta Salad

Creamy whipped feta meets classic Greek salad flavors in this craveable pasta salad. The dressing alone will have you making this on repeat!
Prep Time15 minutes
Cook Time15 minutes
Chilling Time1 hour
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: American
Keyword: Whipped Feta Greek Pasta Salad
Servings: 8 serings
Author: Rachel Farnsworth

Ingredients

For the Pasta:

  • 1 pound rotini pasta
  • 1/4 cup red wine vinegar
  • 1 (15 ounce can) chickpeas (garbanzo beans) drained and rinsed
  • 1 pint cherry or grape tomatoes halved
  • 1 medium cucumber diced
  • 1/2 cup kalamata olives sliced
  • 1 medium red bell pepper diced
  • 1/2 small red onion finely diced

For the Dressing:

  • 1 cup plain Greek yogurt
  • 1 cup crumbled feta cheese
  • 3 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon minced fresh mint
  • 1 tablespoon minced fresh dill
  • 1 teaspoon dried oregano

Instructions

  • Bring a large pot of salted water to a boil. Cook 1 pound rotini pasta according to package directions until al dente. Drain and transfer to a large bowl.
  • Add 1/4 cup red wine vinegar to the drained pasta while still hot and toss to combine. Set aside to cool.
  • Drain and rinse 1 (15 ounce can) chickpeas (garbanzo beans). Halve 1 pint cherry or grape tomatoes. Dice 1 medium cucumber, 1 medium red bell pepper, and 1/2 small red onion. Slice 1/2 cup kalamata olives. Add to cooled pasta.
  • Prepare the dressing in a blender by combining 1 cup plain Greek yogurt, 1 cup crumbled feta cheese, 2 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 2 teaspoons minced garlic, 2 tablespoons chopped fresh basil, 1 tablespoon minced fresh mint, 1 tablespoon minced fresh dill, and 1 teaspoon dried oregano. Blend until smooth.
  • Pour the dressing over the pasta and stir until all of the pasta is thoroughly coated. Cover and refrigerate until ready to serve.

Video

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Notes

  • To use dried herbs instead of fresh, substitute with 1 teaspoon dried for every 1 tablespoon fresh.

Nutrition

Serving: 1serving | Calories: 344kcal | Carbohydrates: 50g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 18mg | Sodium: 367mg | Potassium: 402mg | Fiber: 3g | Sugar: 5g | Vitamin A: 948IU | Vitamin C: 37mg | Calcium: 158mg | Iron: 2mg
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