Whipped Feta Greek Pasta Salad

Creamy whipped feta meets the bold, fresh flavors of Greek salad in this easy pasta salad recipe! It’s the perfect make-ahead dish for summer barbecues, potlucks, or a light lunch. The herby, tangy dressing will have you coming back for more!

Get the printable recipe at https://thestayathomechef.com/whipped-feta-greek-pasta-salad/

⭐ Creamy, herbed whipped feta dressing
⭐ Ready in under 30 minutes (plus chilling)
⭐ Great for potlucks, lunches, or light dinners

🥒🍅🧀🍝🇬🇷🥗🫒🌿🧅🍋

INGREDIENTS
⚬ 1 pound rotini pasta
⚬ 1/4 cup red wine vinegar
⚬ 1 (15 ounce) can chickpeas, drained and rinsed
⚬ 1 pint cherry or grape tomatoes, halved
⚬ 1 medium cucumber, diced
⚬ 1/2 cup kalamata olives, sliced
⚬ 1 medium red bell pepper, diced
⚬ 1/2 small red onion, finely diced
⚬ 1 cup plain Greek yogurt
⚬ 1 cup crumbled feta cheese
⚬ 3 tablespoons lemon juice
⚬ 2 tablespoons extra virgin olive oil
⚬ 2 teaspoons minced garlic
⚬ 2 tablespoons chopped fresh basil
⚬ 1 tablespoon minced fresh mint
⚬ 1 tablespoon minced fresh dill
⚬ 1 teaspoon dried oregano

INSTRUCTIONS
1️⃣ Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and place in a large bowl.
2️⃣ While still hot, toss pasta with red wine vinegar. Let cool.
3️⃣ Add chickpeas, tomatoes, cucumber, olives, bell pepper, and onion to the pasta.
4️⃣ In a blender, combine yogurt, feta, lemon juice, olive oil, garlic, basil, mint, dill, and oregano. Blend until smooth.
5️⃣ Pour dressing over the pasta and veggies. Stir until evenly coated.
6️⃣ Cover and chill until ready to serve.

Subscribe for more restaurant-quality recipes you can easily make at home.

#greekpastasalad #whippedfeta #pastasaladrecipe #summerrecipes #mediterraneanfood #easyrecipes #thestayathomechef

Today on The Stay At Home Chef, I’m showing 
you how to make whipped feta Greek pasta salad. We’re taking a classic Greek 
salad, adding some pasta, and making the most amazing 
whipped feta dressing for it. This is a pasta salad that you have got to try. Start by boiling 1 pound of rotini pasta 
according to the package directions. While the pasta is cooking, we’ll go 
ahead and prep all of our vegetables. Dice half of a red onion. We’ll also dice one red bell pepper—I 
like using red for the little sweetness. You’ll also dice one cucumber. You can leave 
the peel on or peel it off—either way is fine. You’ll also want to have one pint 
of either cherry or grape tomatoes. Add in some sliced Kalamata olives, and you have 
all of the fixings for a traditional Greek salad. But of course, this isn’t just a Greek 
salad—this is a Greek pasta salad. So we’re going to keep on going. Go ahead and drain the pasta and 
transfer that to a large mixing bowl. We’re going to pour ¼ cup of red wine 
vinegar over top while it’s still warm. Give it a stir, and we’ll set it aside to cool. The pasta will soak up all of that vinegar 
flavor and give us a nice tangy bite. Next up, it’s time for our dressing. We’re going to make this in a 
blender to make it nice and creamy. You’ll need 1 cup of plain Greek 
yogurt, 1 cup of crumbled feta cheese, 3 tablespoons of lemon juice—I like 
to use freshly squeezed—2 tablespoons of extra virgin olive oil, and a 
couple teaspoons of minced garlic. Then we’ll add in a couple tablespoons 
of freshly minced basil, 1 tablespoon of minced mint, 1 tablespoon of minced 
dill, and 1 teaspoon of dried oregano. Now, you could use all dried herbs. I don’t find any benefit to 
mincing up my own oregano, but fresh herbs do have that 
bright flavor that’s so lovely. But if you want to use 
dried, that is a lot easier. You just use a third of the amount—so for 
a tablespoon, you just use 1 teaspoon. Pop the lid on, and then go 
ahead and give it a whip. If it’s a little too thick, drizzle 
in just a little bit of water—about a tablespoon at a time—until 
it’s a drizzleable consistency. If we take a look here, you can see 
you want it to be thick and creamy. You don’t want it to be too 
thin so that it’s like a liquid. All that’s left to do is put everything together. We’ll slide in all of our 
veggies—don’t forget the olives! Now this one is optional, but if you wanted 
to add a little protein into the mix, you can add in a 15-ounce can of drained and 
rinsed chickpeas—also known as garbanzo beans. Then drizzle on that whipped feta 
goodness and stir it all together. Let it chill in the fridge for 
at least an hour before serving. But I’m going to sneak a bite real quick here. This is so good! Just be prepared—everyone is going to be 
asking for this recipe at your next cookout. Thanks for watching! You can find the full written 
recipe in the video description. Be sure to subscribe, like, and follow, and 
check out the rest of my videos, where you can find hundreds of restaurant-quality 
recipes you can easily make at home. We’ll see you later.