Festive pasta salad with tangy yogurt dressing, sharp cheeses, and vibrant vegetables for holiday meals.
# What You'll Need:
→ Pasta
01 - 14 oz rotini or fusilli pasta
→ Dressing
02 - 1 cup plain full-fat Greek yogurt
03 - ½ cup mayonnaise
04 - 2 tbsp Dijon mustard
05 - 2 tbsp lemon juice
06 - 1 tbsp honey
07 - 1 clove garlic, minced
08 - ½ tsp salt
09 - ¼ tsp black pepper
→ Cheeses
10 - 1 cup sharp cheddar cheese, diced
11 - ½ cup crumbled feta cheese
12 - ½ cup grated parmesan cheese
→ Vegetables & Add-ins
13 - 1 cup cherry tomatoes, halved
14 - 1 red bell pepper, diced
15 - 1 cup English cucumber, diced
16 - ½ cup red onion, finely chopped
17 - ½ cup pitted Kalamata olives, halved
18 - ¼ cup sun-dried tomatoes, chopped
19 - ¼ cup fresh parsley, chopped
# Directions:
01 - Boil pasta in a large pot of salted water until al dente according to package directions. Drain and rinse under cold water to stop cooking and cool completely.
02 - Whisk Greek yogurt, mayonnaise, Dijon mustard, lemon juice, honey, minced garlic, salt, and black pepper in a large mixing bowl until smooth and combined.
03 - Add the cooled pasta to the dressing and toss gently to coat all pieces evenly.
04 - Fold in sharp cheddar, feta, parmesan, cherry tomatoes, red bell pepper, cucumber, red onion, Kalamata olives, sun-dried tomatoes, and parsley carefully to maintain texture.
05 - Refrigerate the salad for at least 30 minutes to allow flavors to meld. Stir gently before serving. Garnish with additional herbs or cheese if desired.
