Juicy Pasta Salad with Yogurt Dressing and Capers

This pasta salad is wonderfully light and juicy, with a velvety yogurt dressing, crisp vegetables, and tender feta. The real accent is the ‘secret’ ingredient: capers, which bring a briny spark and sharpen the flavor of the whole bowl.

Serve it for lunch, pack it for a picnic, or bring it out on a warm day as a satisfying dish on its own. It holds beautifully in the refrigerator and tastes even better once the flavors have had time to mingle.

Ingredients

• Fusilli or penne pasta — 250g (9 oz)
• Greek yogurt, 2–5% fat — 180g (3/4 cup)
• Olive oil — 2 tbsp
• Dijon mustard — 1 tsp
• Lemon juice — 1 1/2 tbsp
• Lemon zest — 1 tsp
• Honey — 1 tsp
• Garlic — 1 clove
• Capers — 2 tbsp (secret ingredient)
• Cherry tomatoes — 200g (7 oz)
• Cucumber — 1 medium (about 5 oz/150g)
• Sweet bell pepper — 1 medium (about 5 oz/150g)
• Red onion — 1/2 medium
• Feta cheese — 100g (3 1/2 oz)
• Fresh herbs, such as dill or parsley, chopped — 2 tbsp
• Salt and black pepper — to taste

Step-by-step recipe

1. Cook the pasta in a large pot of well-salted boiling water until al dente, following the package instructions. Drain, rinse under cool water, and let it drain thoroughly. Toss lightly with a little olive oil so the pasta does not stick together.
2. Prepare the vegetables: halve the cherry tomatoes, dice the cucumber, cut the bell pepper into thin strips, slice the red onion into half-moons, and chop the herbs finely. Cut the feta into small cubes.
3. Make the dressing: combine the yogurt, remaining olive oil, lemon juice and zest, Dijon mustard, honey, finely minced garlic, and capers. Season with salt and pepper, then whisk until smooth and creamy.
4. In a large bowl, combine the pasta, vegetables, and herbs, then add the feta. Pour over the dressing and toss gently so everything is evenly coated.
5. Chill the salad in the refrigerator for 10–15 minutes. Before serving, taste and adjust the salt, acidity, and pepper if needed.

Nutrition per serving

Calories	≈ 400 kcal
Protein	≈ 17 g
Fat	≈ 13 g
Carbohydrates	≈ 51 g
Fiber	≈ 4 g
Sugar	≈ 8 g
Sodium	≈ 750 mg

Tips and variations

• No feta: swap in mozzarella, well-drained cottage cheese, or cooked chickpeas for extra protein.
• No capers: use finely chopped green olives, or add a little extra lemon zest for brightness.
• For a creamier finish: stir 1–2 tbsp grated Parmesan directly into the dressing.
• For a picnic: toss the salad with half the dressing and pack the rest separately to add just before serving.
• Make ahead: the salad keeps well for up to 2 days in an airtight container in the refrigerator.

FAQ

What can I use instead of capers if I do not have any?

Finely chopped green olives, pickled cornichons, or a little extra lemon zest with a few drops of juice will all add brightness.

Can I make the dressing dairy-free?

Yes. Use lactose-free yogurt or plain coconut yogurt with a neutral flavor. If needed, add 1 more tsp Dijon mustard and a little extra lemon juice for balance.

How do I store pasta salad so it does not dry out?

Transfer it to an airtight container and refrigerate for up to 2 days. Before serving, whisk 1–2 tsp olive oil with a splash of lemon juice and fold it through the salad to freshen the flavor.