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Refreshing pasta salad with yogurt, easy and creamy
In season: Spring · Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Yogurt pasta salad (180 g) has 243 calories. That works out to 135 calories per 100 g. It contains 35.6 g of carbs, 7.6 g of protein, 7.4 g of fat and 2.2 g of fiber. Its 0.2 mg of B2 covers 18% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Yogurt pasta salad combines cooked short pasta with a thick yogurt dressing, often mixed with diced vegetables and fresh herbs. It is a familiar Turkish home-style dish, with ingredients varying from one household to another, and is often made ahead for sharing.
Served chilled, it has a creamy coating balanced by the freshness of the vegetables and herbs. In Turkey it commonly appears at tea gatherings and alongside a meal; it also works well as a potluck side. Its 135 calories per 100 g make it a moderately substantial salad rather than a leafy one. For a lighter version, use plain yogurt as the main dressing and add extra vegetables.
Selected: 100 g
135
KCAL / 100G
Carbs
19.8g
· 7% DV
Protein
4.2g
· 8% DV
Fat
4.1g
· 5% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 60% · Protein 13% · Fat 27%
Vitamins
B2
0.13mg · 10% DV
B12
0.22µg · 9% DV
B5
0.34mg · 7% DV
Biotin
2.1µg · 7% DV
Minerals
Zinc
1mg · 9% DV
Phosphorus
57mg · 8% DV
Calcium
62mg · 6% DV
Iron
1mg · 6% DV
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 135 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.7g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Yogurt pasta salad is made by tossing cooked, cooled pasta with a yogurt-based dressing and chopped add-ins. Drain and cool the pasta before mixing so the dressing stays creamy instead of turning thin.
Yogurt pasta salad commonly includes short pasta, yogurt, chopped vegetables, herbs, and sometimes corn or pickles. Cucumber, dill, peas, and diced carrot are popular additions; drain watery vegetables well before mixing them in.
Yes, Greek yogurt works well in yogurt pasta salad because its thick texture clings to the pasta. If the dressing seems too thick, loosen it with a small spoonful of water or lemon juice.
Yes, yogurt can replace mayonnaise in yogurt pasta salad, giving it a tangier, lighter-tasting dressing. Use thick plain yogurt for a creamy result, and add herbs or a little mustard if you want more flavor.
To keep yogurt pasta salad from getting watery, cool and thoroughly drain the pasta, vegetables, and pickles before combining them. Use thick yogurt, and add cucumber or other juicy ingredients only after removing excess liquid.
Yes, you can prepare yogurt pasta salad ahead, but it holds its texture best when the dressing is added close to serving. Cook and cool the pasta earlier, then mix everything and chill it before serving.
Yogurt pasta salad generally keeps for about 2–3 days in a covered container in the refrigerator. Discard it if it has been left at room temperature for an extended period, rather than chilling it again.
Short shapes such as rotini, elbows, or small shells work well in yogurt pasta salad because they hold the dressing and mix easily with chopped vegetables. Cook the pasta just until tender so it does not turn mushy.
No, yogurt pasta salad does not freeze well. Thawed yogurt dressing can separate, while the pasta and vegetables often become soft and watery; make a fresh batch and refrigerate leftovers instead.
Yogurt pasta salad pairs well with grilled chicken, kebabs, or roasted vegetables as a cool side dish. For a picnic or potluck, serve it with other savory dishes and keep it chilled until mealtime.
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Nutrition data compiled from USDA FoodData Central and scientific sources.