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10 Greek Yogurt Pasta Salad Recipes for a Creamy, Healthy Twist

BySarah
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Pasta salads are a summer staple, but traditional mayo-based dressings can feel heavy. Enter Greek yogurt pasta salads—creamy, tangy, and packed with protein. Whether you’re meal-prepping, hosting a BBQ, or craving a light yet satisfying dish, these recipes deliver flavor without the guilt. Below, we’ve curated 10 standout recipes with pro tips, ingredient swaps, and step-by-step instructions.

1. Classic Greek Yogurt Pasta Salad with Curry & Dill

Inspired by a Santorini hotel breakfast, this recipe swaps mayo for Greek yogurt and adds a surprising hint of curry.

Ingredients

  • 2 cups penne pasta (or rotini/farfalle)
  • 1 cup minced bell peppers (mixed colors)
  • 1 cup minced red onion
  • 1 cup plain whole-milk Greek yogurt
  • 2 tbsp lemon juice (fresh)
  • 1 tsp curry powder (or turmeric)
  • 2 tbsp fresh dill (or parsley)
  • 2 cloves garlic, crushed
  • 1 tbsp honey
  • Salt & pepper to taste

Instructions

  1. Cook pasta al dente, drain, and chill for 10 minutes.
  2. Whisk dressing: Combine yogurt, lemon juice, curry, dill, garlic, honey, salt, and pepper.
  3. Toss pasta with peppers, onions, and dressing. Chill 30+ minutes before serving.

Pro Tip: For extra crunch, add diced cucumbers or Kalamata olives.

2. Creamy Greek Pasta Salad with Feta & Olives

A Mediterranean twist with tomatoes, cucumbers, and a zesty yogurt dressing.

Ingredients

  • 1 lb rotini or fusilli
  • 1.5 cups cherry tomatoes (halved)
  • 1 seedless cucumber (diced)
  • ¾ cup Kalamata olives
  • ¾ cup crumbled feta
  • 1.25 cups Greek yogurt
  • 3 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 2 tbsp olive oil

Instructions

  1. Cook pasta, rinse under cold water, and drain.
  2. Mix dressing: Yogurt, lemon juice, vinegar, oregano, olive oil, salt, and pepper.
  3. Combine pasta, veggies, olives, and feta. Toss with dressing.

Pro Tip: Use whole wheat pasta for a fiber boost.

3. Pickle Lover’s Pasta Salad

For those who crave tangy, crunchy bites, this recipe features dill pickles and a pickle-juice-infused dressing.

Ingredients

  • 12 oz bowtie pasta
  • 1 cup chopped dill pickles
  • ½ cup diced red onion
  • ½ cup shredded cheddar
  • ½ cup Greek yogurt
  • ½ cup sour cream
  • 2 tbsp pickle juice
  • 1 tsp garlic powder

Instructions

  1. Cook pasta, rinse, and cool.
  2. Whisk dressing: Yogurt, sour cream, pickle juice, and spices.
  3. Toss with pasta, pickles, onion, and cheese. Chill 30 minutes.

Pro Tip: Add crispy bacon for a smoky twist.

4. Chicken & Bacon Pasta Salad with Buttermilk Dressing

A hearty, protein-packed meal with grilled chicken and a creamy yogurt-buttermilk dressing.

Ingredients

  • 1 lb rotini
  • 2 cups cooked chicken (shredded)
  • 6 strips crispy bacon
  • 1 cup cherry tomatoes
  • 1 cup broccoli florets
  • ¾ cup Greek yogurt
  • ¼ cup mayo
  • 1 cup buttermilk
  • 2 tsp fresh dill

Instructions

  1. Cook pasta; toss warm with chicken, bacon, and veggies.
  2. Dressing: Blend yogurt, mayo, buttermilk, dill, and seasonings.
  3. Combine, reserving ⅓ cup dressing to refresh before serving.

Pro Tip: Let the salad sit for 1 hour to meld flavors.

5. Mediterranean Pasta Salad with Artichokes & Arugula

A vibrant, veggie-loaded dish with a lemony yogurt vinaigrette.

Ingredients

  • 8 oz farfalle
  • 1 cup marinated artichokes
  • 1 cup roasted red peppers
  • 2 cups arugula
  • 4 oz feta
  • ¼ cup Greek yogurt
  • 3 tbsp lemon juice
  • ½ tsp Dijon mustard

Instructions

  1. Cook pasta; rinse and cool.
  2. Dressing: Whisk yogurt, lemon juice, mustard, and olive oil.
  3. Toss with pasta, artichokes, peppers, arugula, and feta.

Pro Tip: Add chickpeas for extra protein.

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6. Spicy Buffalo Chicken Pasta Salad

For those who love a kick, this recipe blends creamy Greek yogurt with hot sauce for a lighter take on Buffalo chicken.

Ingredients

  • 12 oz elbow macaroni (or shells)
  • 2 cups cooked shredded chicken
  • ½ cup Greek yogurt
  • ¼ cup hot sauce (like Frank’s RedHot)
  • 2 tbsp ranch seasoning (or homemade blend)
  • 1 cup diced celery
  • ½ cup crumbled blue cheese (optional)
  • 1 tbsp apple cider vinegar

Instructions

  1. Cook pasta, rinse, and cool.
  2. Whisk dressing: Greek yogurt, hot sauce, ranch seasoning, and vinegar.
  3. Toss pasta with chicken, celery, and dressing. Top with blue cheese if desired.

Pro Tip: Let it sit for 1 hour—the heat mellows slightly while flavors meld.

7. Lemon-Dill Salmon Pasta Salad

*A refreshing, omega-3-rich dish with flaked salmon and a bright yogurt-lemon dressing.*

Ingredients

  • 8 oz farfalle or penne
  • 1.5 cups flaked cooked salmon (or canned)
  • 1 cup diced cucumber
  • ½ cup red onion (thinly sliced)
  • ⅓ cup capers
  • ¾ cup Greek yogurt
  • Zest & juice of 1 lemon
  • 2 tbsp fresh dill
  • 1 tsp Dijon mustard

Instructions

  1. Cook pasta, rinse, and drain.
  2. Mix dressing: Yogurt, lemon zest/juice, dill, mustard, salt, and pepper.
  3. Gently fold in salmon, cucumber, onion, and capers.

Pro Tip: Use smoked salmon for a bolder flavor.

8. Southwest Black Bean & Corn Pasta Salad

A Tex-Mex-inspired dish with creamy Greek yogurt lime dressing—perfect for potlucks.

Ingredients

  • 12 oz rotini
  • 1 cup black beans (rinsed)
  • 1 cup corn (grilled or canned)
  • 1 cup cherry tomatoes (halved)
  • ½ cup diced red bell pepper
  • ½ cup Greek yogurt
  • ¼ cup lime juice
  • 1 tsp cumin
  • 1 tsp chili powder
  • ¼ cup chopped cilantro

Instructions

  1. Cook pasta, cool, and drain.
  2. Whisk dressing: Yogurt, lime juice, cumin, chili powder, and cilantro.
  3. Toss with pasta, beans, corn, tomatoes, and bell pepper.

Pro Tip: Add avocado just before serving for creaminess.

9. Pesto & Sun-Dried Tomato Pasta Salad

A nut-free pesto alternative using Greek yogurt for creaminess.

Ingredients

  • 10 oz fusilli
  • ½ cup sun-dried tomatoes (chopped)
  • ¼ cup pine nuts (toasted)
  • 1 cup baby spinach
  • ½ cup Greek yogurt
  • ¼ cup basil pesto (store-bought or homemade)
  • 1 tbsp lemon juice
  • 2 cloves garlic (minced)

Instructions

  1. Cook pasta, rinse, and cool.
  2. Blend dressing: Yogurt, pesto, lemon juice, and garlic.
  3. Toss with pasta, sun-dried tomatoes, spinach, and pine nuts.

Pro Tip: Swap pine nuts for walnuts for a budget-friendly twist.

10. Thai Peanut Noodle Salad with Greek Yogurt

An Asian-inspired fusion with a lighter peanut-yogurt sauce.

Ingredients

  • 8 oz rice noodles (or whole wheat spaghetti)
  • 1 cup shredded carrots
  • 1 cup sliced bell peppers
  • ½ cup chopped green onions
  • ¼ cup chopped peanuts
  • ½ cup Greek yogurt
  • 3 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sriracha

Instructions

  1. Cook noodles, rinse with cold water, and drain.
  2. Whisk dressing: Yogurt, peanut butter, soy sauce, honey, and sriracha.
  3. Toss noodles with veggies, dressing, and top with peanuts.

Pro Tip: Add shredded chicken or tofu for extra protein.

Final Tips for Perfect Greek Yogurt Pasta Salads

  1. Drain veggies well to prevent a watery salad .
  2. Rinse pasta to stop cooking and avoid clumping .
  3. Use full-fat yogurt for creaminess (low-fat can be chalky) .
  4. Chill before serving—flavors deepen over time .
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I’m Sarah, founder of Flavorly Bites and passionate home cook. My mission is to make flavorful, feel-good food that’s easy to make and impossible to forget — one bite at a time.