This salad masterfully combines the rich and smooth textures of a creamy dressing with the crispness of fresh vegetables and al dente pasta, perfect for summer gatherings.
Ingredients
Scale:
8 ounces of rotini pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/2 cup black olives, sliced
1/2 cup feta cheese, crumbled
1/2 cup cooked chicken breast, shredded (optional)
1/2 cup Greek yogurt
1/4 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon olive oil
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Instructions
Cook the rotini pasta in a pot of boiling salted water until al dente, about 8-10 minutes. Drain and rinse under cold water.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, feta cheese, and shredded chicken if using. Toss gently.
For the dressing, whisk together Greek yogurt, mayonnaise, lemon juice, olive oil, dill, and parsley in a separate bowl. Season with salt and pepper.
Pour the dressing over the pasta mixture. Fold gently until everything is well coated.
Refrigerate the salad for at least 1 hour before serving.
