Ingredients
2 cups whole wheat pasta (uncooked)
1 large cucumber, thinly sliced
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/4 cup chopped fresh dill or parsley
1/4 cup plain Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
1/2 tsp garlic powder
Salt and pepper, to taste
Instructions
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
In a large mixing bowl, combine sliced cucumber, cherry tomatoes, red onion, and fresh herbs.
In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic powder, salt, and pepper.
Add the cooled pasta to the vegetables, pour in the dressing, and toss until evenly coated.
Chill in the fridge for 15–30 minutes before serving for best flavor.
Notes
For a dairy-free version, replace Greek yogurt with vegan yogurt or avocado puree.
Add grilled chicken or chickpeas for a protein boost.
Keeps in the fridge for up to 4–5 days when stored in an airtight container.
Dressing can be made ahead and stored separately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Mixing, Chilling
- Cuisine: American, Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 5 mg