📖 Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add your favorite pasta (rotini, farfalle, or penne work great) and cook according to package directions until al dente. Nobody likes mushy pasta so don't over do it! Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Make sure to drain all the water; soggy pasta equals a soggy salad, and nobody wants that.
2. Prepare the Yogurt Dressing: In a large mixing bowl, combine Greek yogurt, fresh dill (finely chopped), lemon juice, olive oil, garlic (minced), salt, and pepper. Whisk everything together until smooth and creamy. Taste and adjust seasonings as needed. If you like a bit more tang, add a splash more lemon juice. If you want more flavor, up the garlic!
3. Chop the Vegetables: While the pasta is cooking, chop your desired vegetables. Cucumber, bell peppers, red onion, and cherry tomatoes are all fantastic choices. Feel free to get creative and add whatever veggies you have on hand. Just be sure they are cut into bite-sized pieces for easy eating.
4. Combine Everything: Add the cooked pasta and chopped vegetables to the bowl with the yogurt dressing. Gently toss everything together until the pasta and vegetables are evenly coated in the dressing. Make sure not to over mix, which can make the salad soggy.
5. Chill and Serve: Cover the bowl and refrigerate the pasta salad for at least 30 minutes before serving. This allows the flavors to meld together and the salad to chill. The longer it sits, the better it tastes! Garnish with extra fresh dill and a lemon wedge before serving. This is my personal favorite part!
6. Optional additions; add protein: If your looking to add some extra protein to your dish, consider adding Grilled chicken, chickpeas, or feta cheese.