Ingredients:

  • 1 pound small pasta shape (such as rotini, ditalini, or small shells)
  • 2 medium English or seedless cucumbers, diced
  • 1/4 cup finely minced red onion
  • 4 oz crumbled Feta cheese
  • 1/2 cup plain Greek yogurt
  • 1/3 cup mayonnaise (full-fat or light)
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh dill, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook pasta according to package directions until al dente. Drain immediately, then rinse thoroughly with cold water to halt the cooking process and rapidly cool the pasta. This essential step prevents the pasta from absorbing the dressing prematurely. Set aside.
  2. While the pasta cools, dice the cucumbers and finely mince the red onion.
  3. In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, lemon zest, chopped fresh dill, minced garlic, and olive oil. Season the dressing generously with salt and pepper.
  4. Add the cooled pasta, diced cucumber, minced red onion, and crumbled Feta cheese to the dressing bowl. Gently fold all ingredients together until the pasta is evenly coated. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld before serving.