Greek Couscous Pasta Salad Recipe
This fresh and creamy Greek Couscous Pasta Salad combines tender pearl couscous with cucumber, cherry tomatoes, red onion, and Kalamata olives, all tossed in a tangy Greek yogurt and lemon dressing. Ready in just 20 minutes, it's perfect for lunch, summer gatherings, picnics, or as a Mediterranean-inspired side dish.
Servings: 6
Calories: 330kcal
Ingredients
- 2 cups uncooked pearl couscous Israeli couscous
- 2½ cups water or as directed on the couscous package
- 1½ cups plain nonfat Greek yogurt (approximately 340 g)
- 1 tbsp Greek yogurt dip seasoning or to taste
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- 2 cups peeled and diced cucumber
- 2 cups cherry tomatoes halved
- 1 medium red onion finely diced
- ⅔ cup pitted Kalamata olives halved
Instructions
- Bring 2½ cups of water to a boil in a medium saucepan over medium-high heat.
- Add the pearl couscous and stir well. Reduce the heat, cover the saucepan, and cook for approximately 8 minutes, or according to the package directions, until tender but still pleasantly chewy.
- Drain any remaining water and transfer the cooked couscous to a large mixing bowl. Allow it to cool completely.
- Meanwhile, prepare the dressing by combining the Greek yogurt, lemon juice, extra virgin olive oil, and Greek yogurt dip seasoning in a small bowl. Stir until smooth and creamy.
- Add the diced cucumber, halved cherry tomatoes, finely diced red onion, and Kalamata olives to the cooled couscous.
- Pour the Greek yogurt dressing over the salad and gently toss until all the ingredients are evenly coated.
- Taste and adjust the seasoning if needed. For the best flavor, chill the salad for 20 to 30 minutes before serving.
Notes
- For a more homemade Mediterranean-style dressing, replace the packaged seasoning with dried oregano, minced garlic, freshly ground black pepper, and salt to taste.
- Always allow the couscous to cool completely before adding the Greek yogurt dressing. Adding the dressing while the couscous is still warm can make it thin and watery.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving and refresh with a squeeze of lemon juice or a drizzle of extra virgin olive oil if needed.