Anita’s Yogurt Pasta Salad

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My Daughter’s Favorite Yogurt Pasta Salad


1 12-Ounce box whole wheat rotini macaroni
1 Cup sliced Kalamata olives
2 Large half-peeled cucumbers
1 Cup Lebanese plain yogurt
3 Tablespoon mayonnaise
1/4 Cup extra-virgin olive oil
1/4 Cup apple cider vinegar
1 Teaspoon sugar
Salt and freshly ground black pepper


1. Boil pasta in salty water till Al Dente for about (10-12 minutes).
2. Whisk together yogurt, mayonnaise, vinegar, sugar, salt and black pepper. Drizzle olive oil slowly until well combined.
3. Pour sauce over well drained pasta. Add cucumbers and olives.
4. Refrigerate covered for at least 1 hour before serving to allow all flavors to absorb.

“Buen Apetito to all!”