Total Time
20mins
Prep 20 mins
Cook 0 mins

This salad makes a nice light meal in the summer. It's versatile, so feel free to fiddle with it and add your own ingredients! An adopted recipe.

Ingredients Nutrition

Directions

  1. Cook the pasta according to package directions; drain and set aside.
  2. In a mixing bowl, combine yogurt, mayonnaise, lemon juice, basil, oregano, salt, and pepper.
  3. In a separate bowl mix remaining ingredients, add it to the first mixture.
  4. Toss to coat pasta.
  5. Transfer to a container, and chill for at least 1 hour before serving.
  6. Before serving, make sure to gently stir it all up again well.
  7. Note: other kinds of pasta can be used in place of macaroni, to make it interesting -- small spirals, orzo, penne, etc. Don't be afraid to experiment!
Most Helpful

5 5

This is a wonderful pasta salad. The only thing that I added differently than the recipe calls for is dill weed and instead of plain yogurt I used fat-free sour cream since I had already had it on hand. I love dill and add it to almost any salad with seafood in it. I also doubled the servings. Even if i didn't add the dill weed, this dish still would have been absolutely wonderful. Thank you for a great recipe.

5 5

I used this recipe as a stepping stone to build my own salmon salad. Thanks so much it really helped me get where I wanted to go. I left out the basil. I added: a can of black beans, rinsed and drained; 1/2 cup frozen corn, thawed, 1/2 cup frozen peas, thawed, and I used a 15 oz can of samon. I garnished with about 1/4 cup of grated cheddar cheese. Of course, I had to use more of your delicious yogurt dressing. Thanks again for the recipe. It got me to the perfect summer supper.

I just wanted to thank both reviewers for the dill suggestion... The last time I made this dish I added dill and it was definitely an improvement. Thanks for making my recipe better!