Best Italian Pasta Salad With Greek Yogurt Dressing

Pasta salad shows up at every summer cookout I go to, but let’s be honest—most of them are drowning in mayo. Don’t get me wrong, I like mayo just fine, but when it’s hot outside, I want something that feels a little lighter. That’s when I started making my pasta salad with greek yogurt dressing instead.

The greek yogurt gives you that same creamy texture without weighing you down. I mix it with olive oil, red wine vinegar, and plenty of italian seasoning to keep all those classic flavors everyone expects. The best part? You can make this the night before and it actually tastes better the next day once everything has time to sit together.

This salad has all the good stuff—olives, bell peppers, tomatoes, mozzarella, and cucumber. It’s colorful, it’s filling, and nobody at the potluck has to know you took the healthier route.

What Kind of Greek Yogurt Should I Use?

For this pasta salad dressing, you’ll want to use full-fat Greek yogurt to get the creamiest, most satisfying result. Low-fat or non-fat versions can work in a pinch, but they tend to be a bit thinner and less rich, which means your dressing might not coat the pasta as well. Make sure you’re using plain Greek yogurt, not regular yogurt, since Greek yogurt is thicker and tangier, which is exactly what you need for a creamy dressing that won’t make your pasta salad watery. If your Greek yogurt has been sitting in the fridge for a while and there’s liquid on top, just stir it back in before measuring it out.

Options for Substitutions

This pasta salad is really forgiving and works well with different ingredients you might have on hand:

• Greek yogurt: If you don’t have Greek yogurt, regular sour cream works great as a substitute. You can also use regular yogurt, but drain it through a cheesecloth for about 30 minutes first to remove excess liquid.
• Pasta: Any short pasta shape works here – rotini, penne, farfalle, or fusilli all hold the dressing nicely. Whole wheat or chickpea pasta are good options if you want to change things up.
• Red wine vinegar: White wine vinegar, apple cider vinegar, or even lemon juice can step in if you’re out of red wine vinegar.
• Shallot: Don’t have a shallot? Use about 1/4 cup of finely chopped red onion instead, or add an extra clove of garlic for flavor.
• Mozzarella: Feel free to swap with feta cheese for a tangier taste, cubed provolone, or even diced cheddar if that’s what you have.
• Vegetables: The veggie mix is really flexible – try adding artichoke hearts, roasted red peppers, or zucchini. You can swap the green pepper for red or yellow bell peppers too.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pasta salad is adding the dressing to hot pasta, which causes the Greek yogurt to break down and become watery – always let your pasta cool to room temperature first, or rinse it under cold water to speed things up.

Another common error is undercooking the pasta, thinking it will soften as it sits, but pasta salad actually needs to be cooked a minute or two longer than al dente since it firms up when chilled.

Don’t forget to salt your pasta water generously (it should taste like the sea), as this is your only chance to season the pasta itself, and make sure to prep your vegetables into similar-sized pieces so every bite has a good mix of ingredients.

For the best flavor, let the salad chill for at least two hours before serving, which gives the dressing time to soak into the pasta and all the flavors to come together.

What to Serve With Italian Pasta Salad?

This pasta salad is pretty filling on its own, but it’s perfect alongside grilled chicken, steak, or Italian sausages at a summer cookout. I love serving it with simple grilled proteins because the creamy dressing and fresh veggies complement smoky grilled flavors really well. It also makes a great side dish for sandwiches like Italian subs or paninis, and pairs nicely with garlic bread if you want to make it more of a meal. Since it’s already loaded with veggies and cheese, you really just need something simple on the side to round things out.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours, so it’s perfect for making ahead. Keep it in an airtight container in the refrigerator for up to 4 days. You might need to stir in a tablespoon or two of water or extra Greek yogurt before serving, since the pasta tends to soak up the dressing as it sits.

Make Ahead: I love prepping this the night before a party or potluck. The flavors really come together after the salad chills overnight. Just wait to add the mozzarella until a few hours before serving so it stays fresh and doesn’t get too soft.

Serve: Always give the salad a good stir before serving, and let it sit at room temperature for about 15 minutes to take the chill off. This brings out all those Italian flavors and makes the dressing nice and creamy again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 70-80 g
• Fat: 120-130 g
• Carbohydrates: 240-260 g

Ingredients

For the dressing:

• 1 cup greek yogurt (I prefer Fage 5% for a thick and creamy texture)
• 3 tbsp olive oil (I recommend California Olive Ranch for its mild flavor)
• 3 tbsp red wine vinegar
• 2 garlic cloves (freshly minced for best flavor)
• 1 small shallot
• 2 1/2 tsp italian seasoning
• 3/4 tsp salt
• 3/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

For the salad:

• 1 lb pasta (I always use Barilla rotini to hold the dressing in the ridges)
• 6 oz black olives (drained and sliced into 1/4-inch rounds)
• 1 1/2 green bell pepper (diced into 1/2-inch pieces for uniform crunch)
• 1/2 cucumber
• 1 pint grape tomatoes (sliced lengthwise into halves)
• 10 oz mozzarella

Step 1: Prepare the Mise en Place and Make the Dressing

• 1 cup greek yogurt
• 3 tbsp olive oil
• 3 tbsp red wine vinegar
• 2 garlic cloves, minced
• 1 small shallot, minced
• 2 1/2 tsp italian seasoning
• 3/4 tsp salt
• 3/4 tsp black pepper

While you’re waiting for the pasta water to boil, prepare all your vegetables and make the dressing.

Mince the garlic cloves finely and mince the shallot into small pieces—I like to do this by hand for better control over the size.

In a medium bowl, whisk together the Greek yogurt, olive oil, red wine vinegar, minced garlic, minced shallot, Italian seasoning, salt, and black pepper until smooth and well combined.

Taste the dressing and adjust seasoning if needed, then set aside at room temperature.

Step 2: Prep All the Vegetables

• 1 1/2 green bell pepper, diced
• 1/2 cucumber, diced
• 1 pint grape tomatoes, sliced in half
• 6 oz black olives, drained and sliced
• 1/4 cup fresh parsley, chopped
• 10 oz mozzarella, cubed

While the dressing sits, prep all your vegetables to ensure they’re ready when the pasta finishes cooking.

Dice the bell pepper into 1/2-inch pieces for uniform crunch, dice the cucumber into similar-sized pieces, slice the grape tomatoes lengthwise in half, and drain and slice the black olives into 1/4-inch rounds.

Chop the fresh parsley and cut the mozzarella into bite-sized cubes or small pieces.

I find it helpful to keep the vegetables in separate bowls at this stage so nothing gets mushy while waiting for the pasta.

Step 3: Cook the Pasta

• 1 lb pasta
• water
• salt

Bring a large pot of salted water to a boil and add the pasta.

Cook according to package directions until al dente—this is important because the salad will sit for a while and you don’t want mushy pasta.

Drain the pasta thoroughly in a colander, then spread it out on a sheet pan or in a large bowl to cool slightly so the residual heat doesn’t affect the vegetables when combined.

Step 4: Assemble the Salad

• cooked pasta from Step 3
• dressing from Step 1
• prepped vegetables from Step 2

Once the pasta has cooled to room temperature, transfer it to a large mixing bowl.

Pour the dressing from Step 1 over the pasta and toss gently but thoroughly to coat every piece—I use two large spoons to fold everything together rather than stirring, which helps prevent breaking the pasta.

Add all the prepped vegetables from Step 2 (bell pepper, cucumber, tomatoes, olives, and parsley) and the mozzarella cubes, then fold everything together until evenly distributed.

Taste and adjust seasoning if needed.

Step 5: Chill and Serve

Transfer the completed salad to a serving bowl or airtight container and refrigerate for at least 1-2 hours before serving.

This allows the flavors to meld together beautifully.

Before serving, give the salad a gentle stir and taste again—you may want to add a small drizzle of olive oil or a splash of red wine vinegar if it seems to have dried out during chilling, since pasta absorbs liquid over time.

Best Italian Pasta Salad With Greek Yogurt Dressing

Delicious Best Italian Pasta Salad With Greek Yogurt Dressing recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 8 servings

Calories 2400 kcal

Ingredients

  

For the dressing

• 1 cup greek yogurt (I prefer Fage 5% for a thick and creamy texture)
• 3 tbsp olive oil (I recommend California Olive Ranch for its mild flavor)
• 3 tbsp red wine vinegar
• 2 garlic cloves (freshly minced for best flavor)
• 1 small shallot
• 2 1/2 tsp italian seasoning
• 3/4 tsp salt
• 3/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

For the salad

• 1 lb pasta (I always use Barilla rotini to hold the dressing in the ridges)
• 6 oz black olives (drained and sliced into 1/4-inch rounds)
• 1 1/2 green bell pepper (diced into 1/2-inch pieces for uniform crunch)
• 1/2 cucumber
• 1 pint grape tomatoes (sliced lengthwise into halves)
• 10 oz mozzarella

Instructions

 

• While you're waiting for the pasta water to boil, prepare all your vegetables and make the dressing. Mince the garlic cloves finely and mince the shallot into small pieces—I like to do this by hand for better control over the size. In a medium bowl, whisk together the Greek yogurt, olive oil, red wine vinegar, minced garlic, minced shallot, Italian seasoning, salt, and black pepper until smooth and well combined. Taste the dressing and adjust seasoning if needed, then set aside at room temperature.
• While the dressing sits, prep all your vegetables to ensure they're ready when the pasta finishes cooking. Dice the bell pepper into 1/2-inch pieces for uniform crunch, dice the cucumber into similar-sized pieces, slice the grape tomatoes lengthwise in half, and drain and slice the black olives into 1/4-inch rounds. Chop the fresh parsley and cut the mozzarella into bite-sized cubes or small pieces. I find it helpful to keep the vegetables in separate bowls at this stage so nothing gets mushy while waiting for the pasta.
• Bring a large pot of salted water to a boil and add the pasta. Cook according to package directions until al dente—this is important because the salad will sit for a while and you don't want mushy pasta. Drain the pasta thoroughly in a colander, then spread it out on a sheet pan or in a large bowl to cool slightly so the residual heat doesn't affect the vegetables when combined.
• Once the pasta has cooled to room temperature, transfer it to a large mixing bowl. Pour the dressing from Step 1 over the pasta and toss gently but thoroughly to coat every piece—I use two large spoons to fold everything together rather than stirring, which helps prevent breaking the pasta. Add all the prepped vegetables from Step 2 (bell pepper, cucumber, tomatoes, olives, and parsley) and the mozzarella cubes, then fold everything together until evenly distributed. Taste and adjust seasoning if needed.
• Transfer the completed salad to a serving bowl or airtight container and refrigerate for at least 1-2 hours before serving. This allows the flavors to meld together beautifully. Before serving, give the salad a gentle stir and taste again—you may want to add a small drizzle of olive oil or a splash of red wine vinegar if it seems to have dried out during chilling, since pasta absorbs liquid over time.