Growing up in a place with warm weather year-round, salads were always much more than an addition to dinner or a simple side dish. Especially during the summer, they often took centre stage as a complete meal in their own right, and this fresh greens and pasta salad is perfect for satisfying those light-meal cravings.
Before moving to the UK, salads were one of my favourite midweek meals. Quick and easy to prepare – always a winner in my book – they made wonderfully fresh and satisfying lunches or dinners. The colder British weather has pushed many chilled salads off my regular menu, so, having one every now and then feel like a real treat.
Green and Refreshing
This colourful Greens and Pasta Salad with yogurt dressing is packed with crisp greens, hearty pasta and a deliciously refreshing yogurt dressing. Light yet satisfying, it has everything you need for an easy dinner or wholesome lunch.
A base of crunchy iceberg lettuce is combined with finely shredded greens, then topped with pasta to give the salad a little more substance. Tossed in a creamy, tangy yogurt dressing, it all comes together as a fresh and flavourful meal in a bowl.
Extra Kick
For an extra touch of indulgence, finish this greens and pasta salad with a generous scattering of crumbled feta cheese.
Ingredients:
1½ cups shell pasta, cooked
1 large green leaf
¼ iceberg lettuce
½ English cucumber
For the Yogurt Dressing
½ cup Greek yogurt
1 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, crushed
5–6 mint leaves, finely chopped
2 tbsp roasted peanuts, finely chopped
Salt and freshly ground black pepper, to taste
Method:
Prepping the Veggies
Remove the tough central vein from the green leaf, dividing it into two halves, slice each half thinly. Poach in boiling water for 4–5 minutes, until the leaf turns a deep green. Drain and rinse immediately under cold running water, then set aside to drain well.
Roughly chop the iceberg lettuce.
Thinly slice the cucumber. If you want to prevent excess moisture in the salad, scoop out the seeds and soft centre before slicing.
Prepping the Pasta
Cook the pasta according to the packet instructions.
Drain and leave to cool.
Prepping the Dressing
In a large bowl, whisk together all the yogurt dressing ingredients until smooth and well combined.
Ensure they are well emulsified.
If possible set aside to rest for 10-15 minutes.
Bring It all Together
Add the pasta, poached greens, iceberg lettuce and cucumber to the bowl.
Toss well until everything is evenly coated in the creamy dressing.
Finish with a generous sprinkle of chopped roasted peanuts and serve.
Tips
Keep it crisp: Make sure the poached greens and pasta are completely cool before adding them to the salad. Warm ingredients can cause the lettuce to wilt.
Avoid a watery salad: After rinsing the poached greens, drain them thoroughly and gently squeeze out any excess water. Removing the cucumber’s soft, seedy centre will also help keep the dressing creamy.
Give the dressing time: If you can, prepare the yogurt dressing 10-15 minutes ahead. This gives the garlic, mint and lemon a chance to mingle and develop more flavour.
Add the crunch last: Sprinkle the roasted peanuts over the salad just before serving so they stay deliciously crunchy.
Make it extra indulgent: Finish with a generous scattering of crumbled feta for a creamy, salty kick.
Enjoy!
Greens and Pasta Salad with Yogurt Dressing
Ingredients
- 1½ cups shell pasta cooked
- 1 large green leaf
- ¼ head iceberg lettuce
- ½ large english cucumber
For the Yogurt Dressing
- ½ cup greek yogurt
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 1 clove garlic crushed
- 5-6 leaves mint finely chopped
- 2 tbsp roasted peanuts finely chopped
- Salt and freshly ground black pepper to taste
Instructions
- Remove the tough central vein from the green leaf, dividing it into two halves, then slice each half thinly. Poach in boiling water for 4–5 minutes, until the leaf turns a deep green. Drain and rinse immediately under cold running water, then set aside to drain well.
- Cook the pasta according to the packet instructions. Drain and leave to cool.
- Roughly chop the iceberg lettuce.
- Thinly slice the cucumber. If you want to prevent excess moisture in the salad, scoop out the seeds and soft centre before slicing.
- In a large bowl, whisk together all the yogurt dressing ingredients until smooth and well combined.
- Add the pasta, poached greens, iceberg lettuce and cucumber to the bowl. Toss well until everything is evenly coated in the creamy dressing.
- Finish with a generous sprinkle of chopped roasted peanuts and serve.