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Pasta Salad with Lemon Yogurt Dressing

Pasta Salad with Lemon Yogurt Dressing is fresh, healthy and full of spring flavors!

It pairs perfectly with any grilled meat, or enjoy it on its own for a light and refreshing lunch option.

The flavorful yogurt dressing with lemon and dill is fresh, bright and delicious with asparagus.

The Greek yogurt adds a bit of tang and creaminess while also packing in protein to keep you fuller longer! Try using Greek yogurt in place of other higher-fat ingredients, such as oil and mayonnaise, to lighten up other favorite spring recipes, or use it as a base of a dip to cut a few.

Pasta Salad with Lemon Yogurt Dressing

Photo of Pasta Salad with Lemon Yogurt Dressing
  • 20 minutes
  • 10 minutes
  • 30 minutes
  • 6-8 servings


  • 1 pound asparagus, prepared and roasted
  • 1/2 tablespoon lemon zest (approximately 1/2 lemon zested)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt Pepper to taste
  • 1 12 ounce box whole wheat or tri-colored rotini pasta cooked al dente
  • 1/2 cup pine nuts, toasted 1/2 cup red onion, chopped finely
  • 1/2 cup feta cheese with mediterranean spices

Lemon Yogurt Dressing

  • 1 cup fat-fat plain Greek yogurt (or any plain yogurt will work; use your favorite)
  • 2 tablespoons olive oil
  • 1 lemon, the juice of
  • 1/2 tablespoon lemon zest (approximately 1/2 lemon zested)
  • 1 tablespoon chopped fresh dill (or 1 teaspoons dried dill)
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder


  1. Preheat oven to 400 degrees. Clean asparagus with cold water and snap off bottom portion of the stalks, and then cut into 1-inch pieces. Toss asparagus pieces with 1 tablespoon olive oil, lemon zest, and salt and pepper. Spread asparagus out in a single layer on a baking sheet, and bake in 400 degree oven for 10 minutes. Remove and let cool. ** Leave oven on and place pine nuts on a separate baking sheet, after asparagus is done you can pop the pine nuts in the oven for a 3 minutes or until they start to toast, remove and let cool.
  2. Fill a large pot with water and salt. Bring water to a boil. Add pasta to boiling water and cook for 7 minutes, or until pasta is done al dente. (Al dente pasta should have a bite to it. Do not over-cook your pasta. The pasta should allow the dressing to adhere to it; if the pasta is over-cooked the dressing with just make the salad soggy). Once pasta is cooked, drain and give a quick rinse with cold water to cool off the pasta; shake any excess water from colander.
  3. In a separate bowl, combine the ingredients for the lemon yogurt dressing, and whisk until combined. Feel free to add more dill, garlic powder, or salt and pepper to your liking.
  4. In a large serving bowl, combine cooked pasta, roasted asparagus, pine nuts, chopped onion, and feta cheese. Pour dressing over ingredients and fold together until all the pasta is covered with dressing and ingredients are evenly distributed.

Note: If you would rather add green beans, artichokes, or any other vegetable of choice, please do! I think this would also be fabulous with chopped olives added to it. If you like, you can toast more pine nuts garnish the top of the salad before serving, and more feta cheese is always a good thing, too! 

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