This delicious recipe for Greek Pasta Salad with Cucumber Yogurt Dressing pairs perfectly with Table Rosé.




  • 1/2 Cup(s) Cucumber, peeled, seeded and diced
  • 1/2 Cup(s) Plain Greek nonfat yogurt
  • 2 Tablespoon(s) Light mayonnaise
  • 1 Teaspoon(s) Lemon juice
  • 1 Teaspoon(s) McCormick Gourmet™ Organic Garlic Powder
  • 1 Teaspoon(s) McCormick Gourmet™ Organic Dill Weed
  • 1/2 Teaspoon(s) McCormick Gourmet™ Organic Oregano
  • 1/2 Teaspoon(s) McCormick Gourmet™ Sicilian Sea Salt
  • 8 Ounce(s) Pasta, such as cellentani or gemelli
  • 2 Cup(s) Broccoli florets
  • 1 Cup(s) Heirloom cherry tomatoes, quartered
  • 1/4 Cup(s) Thinly sliced red onion
  • 1/4 Cup(s) Pitted Kalamata olives, quartered
  • 2 Tablespoon(s) Crumbled feta cheese


1. For the Cucumber Yogurt Dressing, place cucumber, yogurt, mayonnaise, lemon juice, garlic powder, dill, oregano and sea salt in blender container; cover. Blend on high speed until smooth. Refrigerate until ready to use.

2. For the Greek Pasta Salad, cook pasta as directed on package, adding broccoli during the last 1 minute of cooking. Rinse under cold water; drain well.

3. Place cooked pasta, broccoli, tomatoes and onions in large bowl. Add Cucumber Yogurt Dressing; toss gently to coat. Top with olives and feta cheese. Serve immediately or refrigerate until ready to serve.

*Recipe and Photo Courtesy of McCormick & Company, Inc.