This is one of my most absolute favorite recipes. When I know I’m going to have a crazy week, this is often what I’ll make. Because it’s best to serve it cold, it’s great to make a bigger batch and keep in the refrigerator. The thick, creamy yogurt dressing coats everything beautifully and really brings this dish all together.
3 ounces rigatoni
1/2 cup diced cucumber
1/8 red onion, thinly sliced
1-2 ounces feta cheese, crumbled
Creamy Greek Dressing
3 ounces plain Greek-style yogurt
2 tablespoons extra virgin olive oil, divided, plus extra for drizzling
1/2 teaspoon red wine vinegar
1/4 teaspoon dried oregano
Salt, to taste
Freshly ground black pepper
1. Bring a pot of water to boil and add salt. Add pasta and cook for 7-10 minutes, until al dente. When pasta is done, drain and transfer to a medium bowl and toss with 1 tablespoon olive oil. Cover and refrigerate for 1 hour.
2. Meanwhile, whisk together yogurt, remaining 1 tablespoon oil, vinegar and oregano and season with salt and pepper. Cover and refrigerate for 1 hour.
3. When ready to serve, transfer pasta to serving bowl. Add enough dressing to coat and toss to combine. Add cucumbers, sprouts, red onion and feta cheese and gently toss together. Drizzle with additional olive oil and season with salt and pepper.