Mediterranean Lemon-Dill Pasta Salad

shell pasta, cherry tomatoes, spinach, chickpeas, lemon-dill yogurt dressing

1709,1707 Recipe

Serves: 4 Servings | Time to Table: 20 Minutes | Calories: 453 | Category: Low-Calorie, Pescatarian, Vegetarian | Allergens: Contains Milk (Yogurt), Wheat (Pasta) + Egg (Mayo) | Excellent Source of: Fiber, Protein, Vitamin A, Vitamin C | Good Source of: Calcium, Iron


  • - Chef's Knife
  • - Colander
  • - Large Saucepan
  • - Measuring Spoons
  • - Zester

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Baby Spinach
  • - Chickpeas
  • - Dill
  • - Fresh Parsley
  • - Kalamata Olives
  • - Lemon
  • - Mayonnaise
  • - Minced Garlic
  • - Mixed Cherry Tomatoes
  • - Nonfat plain Greek yogurt
  • - Shell Pasta

Wine Pairings by @grapefriend

Go Greek with a brisk, citrus-scented Assyrtiko.

Beer Pairings

Perfect for this light and creamy pasta salad, a Pilsner is the optimal choice.

TK Table Talk:

If you could invent any holiday what would you call it and how would you celebrate it?

What To Do:

Mediterranean Lemon-Dill Pasta Salad - Step 1

1. Cook Pasta: Bring a large pot of salted water to a boil. Add pasta; cook 8 minutes or until tender. Drain and rinse pasta with cold water to cool.

Mediterranean Lemon-Dill Pasta Salad - Step 2

2. Prep Ingredients: Halve cherry tomatoes. Finely chop olives. Coarsely chop parsley. Set aside 1 tablespoon parsley for garnish.

Mediterranean Lemon-Dill Pasta Salad - Step 3

3. Make Dressing: Grate the zest and squeeze the juice from the lemon into a bowl. Add the yogurt, dill, mayonnaise, garlic, 2 tablespoons olive oil, chopped parsley, chopped olives and ½ teaspoon each salt and pepper.

Mediterranean Lemon-Dill Pasta Salad - Step 4

4. Toss the Pasta: Combine the pasta, tomatoes, chickpeas, spinach, and dressing. Toss well to coat.

To Serve: Divide pasta evenly between 4 serving plates or bowls. Season with salt and pepper to taste.

Pro Tip:

Get the most juice out of a lemon by microwaving for 10 seconds or rolling it between the palm of your hand and countertop before squeezing.
Spice it Up!: Up the Greek flavor by adding a little chopped fresh mint and oregano to the dressing.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.