This is a cold pasta salad dressed with a mix of low-fat yogurt, mayonnaise, and olive oil, tossed with chopped tomatoes, cucumber, green pepper, and black olives. It comes together in 30 minutes and uses ingredients most people already have on hand. That alone makes it worth keeping in your back pocket.
Why this recipe works
The dressing is the key move here. Blending yogurt with mayonnaise gives you creaminess without the heaviness of an all-mayo dressing โ the yogurt adds a slight tang that cuts through the richness and keeps the whole bowl from feeling heavy. The olive oil loosens the mixture so it actually coats the pasta rather than clumping at the bottom. The vegetables โ cucumber, tomato, green pepper, olives โ are all high-moisture, crunchy, and sharp-flavored, which means they hold their own against the creamy dressing instead of disappearing into it.
Ingredient notes
- Curd / low-fat yogurt: The recipe calls for curd, which is plain yogurt. Use plain low-fat or full-fat Greek yogurt if thatโs what you have โ Greek yogurt is thicker, so thin it with a teaspoon of water or extra olive oil before mixing.
- Noodles: Any short pasta works โ rotini, penne, or bow ties all hold the dressing better than spaghetti or long noodles. Rinse cooked pasta under cold water immediately to stop cooking and prevent clumping.
- Black olives: Canned sliced olives are fine. Kalamata olives bring more flavor if you have them.
- Lemon: The instructions mention lemon in the dressing but it doesnโt appear in the ingredient list. Add a squeeze โ roughly half a lemon โ to brighten the yogurt-mayo mixture. Donโt skip it.
Common problems and fixes
- Dressing turns watery after chilling: Tomatoes and cucumbers release liquid as they sit. Salt them lightly in a colander for 5 minutes and pat dry before adding them to the bowl.
- Pasta absorbs all the dressing and the salad looks dry: Cook the pasta just to al dente โ overcooked pasta soaks up dressing like a sponge. If it still looks dry after chilling, stir in an extra spoonful of yogurt before serving.
- Dressing tastes flat: Yogurt and mayo both need acid and salt to wake up. Taste the dressing before you toss it โ add lemon juice, a pinch more salt, or a crack of black pepper until it tastes sharp on its own.
- Everything slides off the pasta: Dress it at the table โ a pre-dressed salad goes limp fast, and the dressing pools at the bottom once the pasta cools completely. Toss just before serving for the best texture.
- Green pepper tastes too raw and sharp: Dice it small. Large chunks of raw green pepper can overpower the other vegetables. A quick 2-minute soak in cold water also mellows the bitterness.
Make-ahead notes
You can prep all the components up to a day ahead and store them separately in the fridge โ cooked pasta tossed with a little olive oil in one container, chopped vegetables in another, and the yogurt-mayo dressing in a jar. Kept this way, everything stays in good shape for 24 hours. If you need to dress it in advance, hold back the cucumber and tomato and add them right before serving so they donโt waterlog the salad. Fully assembled and dressed, the salad is best eaten within a few hours; after that the vegetables soften and the dressing thins out from the released moisture.
Creamy Pasta Salad with Yogurt and Mayo Dressing
Equipment
- Large pot for boiling pasta
- Colander
- Large mixing bowl
- Small mixing bowl (for dressing)
- Cutting board
- Chefโs Knife
Ingredients
- 8 oz short pasta rotini, fusilli, or penne, uncooked, 225g
- ยฝ cup green bell pepper chopped, 75g
- 1 cup low-fat plain yogurt 245g
- 4 tablespoons mayonnaise 60g
- ยฝ cup tomatoes chopped, 90g
- ยฝ cup black olives sliced and drained, 70g
- ยผ teaspoon salt or to taste
- ยผ teaspoon ground black pepper or to taste
- ยฝ cup cucumber diced, 65g
- 2 tablespoons olive oil 30ml
- ยฝ medium lemon juiced, about 1 tablespoon / 15ml
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain in a colander, rinse under cold running water to stop the cooking, and drain again thoroughly. Set aside to cool.8 oz short pasta, 1/4 teaspoon salt
- In a large bowl, combine the chopped green bell pepper, tomatoes, cucumber, and sliced black olives. Season with salt and pepper and toss gently.1/2 cup green bell pepper, 1/2 cup tomatoes, 1/2 cup cucumber, 1/2 cup black olives, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper
- In a small bowl, whisk together the yogurt, mayonnaise, lemon juice, and olive oil until smooth and well combined.1 cup low-fat plain yogurt, 4 tablespoons mayonnaise, 1/2 medium lemon, 2 tablespoons olive oil
- Add the cooked and cooled pasta to the bowl of vegetables. Pour the yogurt-mayo dressing over the top and toss until everything is evenly coated.8 oz short pasta, 1/2 cup green bell pepper, 1/2 cup tomatoes, 1/2 cup cucumber, 1/2 cup black olives, 1 cup low-fat plain yogurt, 4 tablespoons mayonnaise, 1/2 medium lemon, 2 tablespoons olive oil
- Cover the bowl and refrigerate for at least 20 minutes before serving to let the flavours meld. Taste and adjust salt, pepper, or lemon juice as needed.1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1/2 medium lemon
Notes
Nutrition
FAQ
Can I use Greek yogurt instead of regular yogurt?
Yes, Greek yogurt works well here. Itโs thicker than regular yogurt, so stir in a teaspoon of water or an extra drizzle of olive oil to loosen the dressing before tossing.
What pasta shape is best for this salad?
Short, ridged shapes like rotini or penne hold the creamy dressing better than smooth or long noodles. The ridges give the yogurt-mayo mixture something to cling to.
Can I make this salad vegan?
Youโd need to swap both the yogurt and the mayonnaise. Plain unsweetened coconut yogurt or soy yogurt and a vegan mayo both work as direct replacements in the same quantities.
How long does this pasta salad keep in the fridge?
Fully dressed, it keeps for up to 2 days in an airtight container. After that the vegetables get soft and the dressing becomes watery from moisture released by the tomatoes and cucumber.
The recipe mentions lemon in the instructions but not the ingredient list โ how much should I use?
Start with the juice of half a lemon, about 1 to 1.5 tablespoons. Taste the dressing and add more if it still tastes flat โ the acid is what makes the yogurt-mayo mixture taste like a dressing rather than a dip.
Can I add protein to make this a more filling meal?
Canned chickpeas or white beans are the easiest add-ins โ drain, rinse, and toss them straight in. Cubed cooked chicken also works if you want something heartier.