Make a deliciously creamy Pasta Salad with the best Greek yogurt dressing! This simple pasta salad recipe is easy to whip up in 20 minutes and guaranteed to be your new favorite summer side dish!
Bring a large pot of salted water to boil on the stove.
Add the penne pasta and cook according to the package directions.
Drain the pasta, transfer it to a large mixing bowl and place in the refrigerator to cool for at least 10 minutes.
In the meantime, prepare the salad dressing by combining the Greek yogurt, lemon juice, curry powder, fresh dill, crushed garlic, honey, salt and pepper in a small bowl.
Remove the cooled pasta from the refrigerator and add the minced bell peppers and onions to the bowl.
Pour the prepared salad dressing over the cooked pasta and vegetables, and toss to coat all of the ingredients in the creamy dressing.
Cover and place the salad in the refrigerator to chill for at least 30 minutes, up to 24 hours.
Notes
The serving size for this recipe is for 6-8 people, when served as a side dish, with a main dish and at least one other side dish. If serving the recipe as the only side dish with a main dish, it will feed 4 people.
To make this recipe gluten-free replace traditional penne pasta with gluten-free penne, rotini, small shells or elbow pasta.
Leftover pasta salad can be stored in the refrigerator for up to 5 days. I always recommend eating the salad cold, and storing it in an airtight container to preserve the fresh flavors.