Rainbow Pasta Salad With Greek Yogurt Dressing


We had some of my husband’s male friends coming over the other day for a quick lunch before watching football. And what a good wife am I? I prepared roast chicken for them with greek salad, but then I thought, I should probably give them another – more substantial – side dish option before heading to the LIBRARY.


This salad is great for barbecues, accompanying meat or just by itself (the way I eat it). You can also play with the spices: I used dill, but mint will just work as well (especially in summertime), you can also use less onion and no mayo if you want to make it skinnier. This recipe will give you a nice big bowl of salad, enough to feed 4-6 people easily. It will survive a night in the fridge, if there’s some leftover. Kids will like it too.



300g of tricolor dry pasta (farfalle or fussili)

100g frozen sweetcorn

1/2 cucumber peeled and chopped into small pieces

1/2 red bell pepper chopped into small pieces

1/2 yellow bell pepper chopped into small pieces

1/2 green bell pepper chopped into small pieces

1 large plum tomato chopped into small pieces

1/2 small red onion chopped finely

For the dressing:

4 heaped tbsp greek yogurt

2 tbsp mayonnaise

2 garlic clove minced really finely

2 handful of dill or mint chopped finely

salt and pepper to taste


Start cooking a pasta and start chopping your veggies in the meantime. You need less than 1cm x 1cm pieces, quite small indeed. Defrost the sweetcorn (I prefer frozen because the canned sweetcorn can be too salty or just taste differently.) When the pasta is ready add all the veggies. In a small bowl prepare your dressing, don’t be afraid ifit seems too spicy, it will complement the tasteless pasta nicely and evenly. Finally combine everything in a salad bowl.

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