Summer Pasta with Roasted Red Pepper and Yogurt-Herb Dressing

I. love. pasta. salad.

Seriously, there is something about eating chilled pasta in the summertime that is just amazingly refreshing.

Here’s the thing, people can get really divided about pasta salad. Some are fans of the mac salad tossed in a mayonnaise based dressing. Others prefer to go the Italian route – throwing in lots of veggies, pepperoni, and tossing it with Italian dressing.

Whatever your preference – I promise you will love this pasta salad. It’s got TONS of fresh herbs, amazingly sweet roasted peppers, and a wonderfully creamy yogurt and feta dressing. And it would be AMAZING with some grilled chicken.

Summer Pasta with Roasted Red Pepper and Yogurt-Herb Dressing

adapted from Cuisine at Home

Yogurt Herb Dressing:

1 cup fresh spinach leaves

1/2 cup plain yogurt

1/2 cup feta, crumbled

1/2 cup fresh parsely

3 Tbsp. fresh oregano

2 Tbsp. fresh mint

2 Tbsp. fresh lemon juice

1 tsp. honey

Salt and pepper to taste

1/4 cup olive oil

1. Combine spinach, yogurt, feta, herbs, lemon juice, honey, salt and pepper in a food processor. Drizzle in oil and pulse until smooth.


2 1/2 cups dry penne pasta

1 cup roasted red pepper, cut into strips

1/2 cup kalamata olives, pitted and halved

Place pasta, peppers, and olives in a large bowl. Pour over the yogurt-herb dressing and toss to combine.




  1. […] were pretty much starving when we made this, we decided to use the leftover penne and feta from the pasta salad we made a few days […]

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