• Recipe by
  • Prep time
    15 minutes prep, plus 1 hour resting time
  • Cook Time
    10 minutes
  • Serves

Equipment: Milo Mini Dutch


For the dressing

½ cup mayonnaise

½ cup greek yogurt

6 ounces feta cheese

2 tablespoon white wine vinegar

2 garlic cloves

2 tablespoons fresh dill, chopped

¼ teaspoon dried oregano

½ teaspoon freshly ground black pepper

For the pasta salad

4.5 cups (450 grams) fusilli pasta, cooked

½ red onion, finely diced

1 green pepper, finely diced

2 tablespoons fresh dill, chopped


For the dressing

To a food processor, add mayonnaise, greek yogurt, feta cheese, white wine vinegar, garlic, fresh dill, oregano, salt and pepper. Pulse till well combined and creamy consistency.

For the salad

Cook pasta in salted water according to the package directions - about 9-10 minutes.

In a large bowl, add cooked pasta and toss with red onions, green peppers, fresh dill and dressing. Serve immediately or let sit in the fridge for an hour.

Note: Dressing keeps for up to 4 days in the fridge. However, it will thicken up quite a bit. When ready to use, simply whisk in some milk little by little, till desired creamy consistency.

Creamy Feta & Dill Pasta Salad

Creamy Feta & Dill Pasta Salad


BTW, here's another great salad recipe.

Cooking a delicious meal is not im-pot-ssible when you use the right cookware.

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Kristeena Michelle