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Creamy Pasta Salad

The HEALTHIEST Creamy Pasta Salad

Course Salad
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4
Calories 355 kcal
Author Albert Bevia @ Spain on a Fork


  • 8 oz fusilli pasta 225 grams / 2 1/4 cups
  • 3/4 cup low-fat plain Greek yogurt 215 grams
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 shallot
  • 10 cherry tomatoes
  • 10 black pitted olives
  • 2 oz manchego cheese
  • 1 lemon
  • 1 clove garlic
  • 1/2 tbsp dried oregano 1.5 grams
  • 2 tbsp chopped fresh parsley 8 grams
  • pinch sea salt
  • dash black pepper


  1. Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat, once the water comes to a boil add in the pasta, cook until al dente, stirring occasionally, then drain and set aside to cool off (reserve a little of the water for later use)

  2. Meanwhile, finely chop the red & green bell pepper, thinly slice the shallot, cut the cherry tomatoes in half, cut the black pitted olives in half and cut the Manchego cheese into small squares

  3. Once the pasta is cool enough to handle, transfer it into a large bowl, along with the Greek yogurt and all the cut vegetables & Manchego cheese, then add in 1 tbsp (15 ml) lemon juice, finely grate in the clove of garlic, add the oregano, parsley and season with sea salt & black pepper, gently mix together until well mixed

  4. Serve chilled or at room temperature, sprinkled with finely chopped fresh parsley, If your pasta salad is too thick, mix in some of the reserved pasta water

Nutrition Facts
The HEALTHIEST Creamy Pasta Salad
Amount Per Serving
Calories 355 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 18mg6%
Sodium 272mg12%
Potassium 418mg12%
Carbohydrates 54g18%
Fiber 5g21%
Sugar 8g9%
Protein 17g34%
Vitamin A 1577IU32%
Vitamin C 89mg108%
Calcium 252mg25%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.