This Greek yogurt pasta salad is a creamy, high-protein dish that’s light, heart-healthy, and perfect for quick lunches or easy weeknight meals.
For more easy salad recipes, check out our Greek pasta salad, Mediterranean chopped salad, black bean salad, and dense bean salad.
A Fresh and Nourishing Twist on a Classic Salad
This Greek yogurt pasta salad is a fresh, protein-packed twist on a classic summer dish 🌿. Instead of heavy mayo, we use creamy Greek yogurt for a lighter dressing that’s still rich and satisfying.
It’s the kind of recipe Louise and I love making on warm evenings—easy to throw together, refreshing, and wholesome. With fiber-rich beans, crunchy veggies, and tangy yogurt, it’s a heart-healthy choice that fits beautifully into the Mediterranean diet.
Perfect as a high protein pasta salad for lunch or a side dish at your next picnic, it’s also a simple way to sneak in extra veggies and plant-based protein. The best part?
This salad is versatile—you can make it your own with different add-ins, like olives, artichokes, or sun-dried tomatoes 🍅. Whether you’re looking for a quick weeknight dinner or an easy summer pasta salad to share, this recipe will keep everyone at the table happy 🥗.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Short pasta: Fusilli, rotini, or elbows hold the dressing beautifully. Swap with penne, farfalle, or whole wheat pasta for extra fiber. For a gluten-free option, try chickpea or brown rice pasta for a protein packed pasta salad.
- White beans: Cannellini beans are creamy and mild. Great substitutes are navy beans, great northern beans, or even chickpeas for a nuttier bite.
- Red bell pepper: Adds crunch and sweetness. Orange or yellow peppers work too, or use roasted red peppers for a smoky twist.
- Cucumber: Refreshing and hydrating. Zucchini or chopped celery can take its place if you want a different crunch.
- Shallot: Delicate onion flavor. Sub with red onion, scallions, or even chives for a lighter touch.
- Celery: Adds a crisp bite. Try fennel for a mild anise flavor or omit if you prefer a softer texture.
- Pickles: Tangy and briny. Substitute with capers, banana peppers, or marinated artichokes.
- Fresh dill: The herb that ties everything together. Oregano or parsley make excellent swaps if dill isn’t your favorite.
- Corn: Canned or frozen works. Sub with peas, edamame, or diced zucchini for a fresh twist.
- Olives: Black or Kalamata olives add saltiness. Sub with sun-dried tomatoes or roasted eggplant for a Mediterranean vibe.
For the dressing
- Greek yogurt: Tangy, creamy, and high in protein. Use plain dairy-free yogurt if needed. This swap makes a creamy pasta salad without mayo possible.
- Mayo: A touch of vegan or regular mayo balances the yogurt. You can skip it entirely for a healthy pasta salad recipe that’s extra light.
- Mustard: Adds a tangy, sharp kick that balances the creamy dressing. Dijon mustard is classic, but yellow mustard works for a milder flavor. You can also try whole grain mustard for extra texture and depth.
- Lemon juice + zest: Adds brightness. Red wine vinegar or apple cider vinegar are good backups.
- Honey: Or maple syrup for sweetness. Agave syrup or a pinch of sugar work too.
- Salt + black pepper: Season to taste—smoked paprika or garlic powder can boost flavor.
How to Make Greek Yogurt Pasta Salad
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add your short pasta and cook until al dente, following the package directions. Drain and rinse under cold water for 15 seconds—this keeps the pasta firm and perfect for a cold salad.
Step 2: Make the Dressing
In a medium bowl, whisk together Greek yogurt, a touch of mayo, Dijon mustard, fresh lemon juice and zest, honey, salt, and black pepper. The yogurt and mustard make the dressing creamy, tangy, and full of flavor—an upgrade from a typical mayo base and perfect for a light pasta salad dressing.
Step 3: Mix the Vegetables and Beans
In a large bowl, add the cooked pasta, drained and rinsed beans, bell pepper, cucumber, shallot, celery, pickles, dill, corn, and olives. Give everything a gentle toss so the veggies are evenly distributed.
Step 4: Combine and Toss
Pour the dressing over the pasta and veggies. Stir well until everything is coated and creamy. Taste and adjust—add a pinch more salt, a squeeze of lemon, or even a spoon of yogurt if you want extra creaminess. This balance makes it a great easy summer pasta salad for warm days.
You can enjoy the salad right away, but it tastes even better after 30 minutes in the fridge.
Tips
- Salt the pasta water well: This is your only chance to season the pasta itself. A flavorful base makes the whole salad better.
- Cool the pasta: Rinse under cold water (15 seconds is enough) and let it sit for a few minutes before mixing. Warm pasta can make the dressing separate.
- Use full-fat Greek yogurt: It gives the dressing a rich, creamy texture while still keeping this a high protein pasta salad.
- Chop the veggies evenly: Keeping the cucumbers, peppers, and celery in similar bite-sized pieces ensures every forkful has a little crunch.
- Don’t skip the mustard: Just a spoonful makes the dressing tangy and bright—key for a flavorful creamy pasta salad without mayo overload.
- Let it rest before serving: If you can, chill the salad for at least 30 minutes. The flavors meld together and the texture improves.
- Adjust the creaminess: Add more yogurt for a lighter, tangier finish or a little extra mayo if you prefer a richer dressing. This makes the recipe flexible whether you want a vegetarian pasta salad recipe for lunch or a hearty side dish for dinner.
- Customize with add-ins: Chopped spinach, artichokes, or sun-dried tomatoes can give it a Mediterranean twist.
Frequently Asked Questions
Yes! This recipe actually tastes better if you make it a few hours in advance. The flavors have time to blend, making it perfect for meal prep or a picnic.
Stored in an airtight container, it keeps well for up to 3 days. Just give it a quick stir before serving to freshen up the texture.
Definitely. Simply use all Greek yogurt for a lighter option. This creates a tangy, creamy base that’s perfect for a healthy pasta salad recipe.
Short pasta like fusilli, rotini, or elbows work best because they hold onto the dressing. Whole wheat or chickpea pasta is also great if you want extra protein and fiber.
Of course! This salad is very flexible. Try spinach, zucchini, or artichokes for more color and nutrition—it’s an easy way to make it a protein packed pasta salad with even more variety.
Yes, it’s fully vegetarian. You can also make it vegan by swapping in dairy-free yogurt and vegan mayo.
More Easy Salad Recipes
- Cold pasta salad
- Mediterranean salad
- Chickpea salad
- Lentil salad
- Creamy broccoli salad
- Quinoa salad
- Macaroni salad
- Orzo salad
If you tried this Greek Yogurt Pasta Salad Recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Greek Yogurt Pasta Salad (Creamy & High-Protein)
Ingredients
- 8 ounces short pasta fusilli, rotini, elbows, etc.
- 1 can cannellini beans 15 oz or 400 g can — or 1½ cups cooked white beans — sub butter beans or other white beans
- 1 cup corn fresh, canned, or frozen
- 1 cup red bell pepper chopped
- 1 cup cucumber chopped
- ½ cup Kalamata olives
- 1 shallot chopped
- 1 rib celery optional, chopped
- ½ cup pickles chopped
- 3 tablespoons dill or 1½ teaspoons dried oregano
For the Dressing
- 1 cup Greek yogurt or non-dairy yogurt
- ¼ cup mayonnaise or vegan mayo
- 2 tablespoons lemon juice + 1 teaspoon zest
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- ¾ teaspoon salt or more to taste — and black pepper to taste
Instructions
- Cook Pasta: Boil 8 ounces short pasta in salted water until al dente. Drain and rinse under cold water for 15 seconds to keep it firm.
- Make Dressing: In a bowl, whisk 1 cup Greek yogurt, ¼ cup mayonnaise, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 tablespoon Dijon mustard, 1 tablespoon honey, ¾ teaspoon salt, and pepper until creamy.
- Mix Veggies & Beans: In a large bowl, combine pasta, 1 can cannellini beans (drained and rinsed), 1 cup corn, 1 cup red bell pepper, 1 cup cucumber, ½ cup Kalamata olives, 1 shallot, 1 rib celery, ½ cup pickles, and 3 tablespoons dill.
- Combine and Serve: Pour dressing over salad and toss until well coated. Adjust seasoning to taste. Serve right away or chill 30 minutes.
Notes
- Pasta: Swap fusilli, rotini, or elbows with penne, farfalle, whole wheat, or gluten-free pasta (like chickpea or brown rice).
- White beans: Use navy beans, great northern beans, or chickpeas.
- Red bell pepper: Try yellow, orange, or roasted red peppers.
- Cucumber: Replace with zucchini or celery.
- Shallot: Sub with red onion, scallions, or chives.
- Celery: Use fennel or omit if you prefer.
- Pickles: Switch to capers, sun-dried tomatoes, or marinated artichokes.
- Fresh dill: Use oregano or parsley instead.
- Corn: Swap with peas, edamame, or zucchini.
- Olives: Try sun-dried tomatoes or roasted eggplant.
- Greek yogurt: Replace with dairy-free yogurt.
- Mayo: Skip for a lighter version or use vegan mayo.
- Mustard: Dijon is classic—yellow for mild, whole grain for texture.
- Lemon juice + zest: Sub with red wine or apple cider vinegar.
- Honey: Use maple syrup, agave, or sugar.
- Salt + pepper: Boost with smoked paprika or garlic powder.
- Salt the pasta water for the best flavor base.
- Cool the pasta quickly so the dressing won’t separate.
- Go full-fat with Greek yogurt for a creamy, high protein pasta salad.
- Chop veggies evenly so every bite has crunch.
- Chill before serving—30 minutes makes the flavors pop.
- Adjust the creaminess with more yogurt or mayo, perfect for a vegetarian pasta salad recipe that fits your taste.
- Mix in extras like spinach, artichokes, or sun-dried tomatoes for a Mediterranean twist.
Nutrition
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