No-Cook Yogurt Lemon Pasta
A refreshing and creamy pasta dish made with yogurt and lemon, perfect for summer.
Equipment
- 1 Mixing Bowl medium size
- 1 Whisk
- 1 zester
Ingredients
Main Ingredients
- 8 oz cooked pasta cooled
- 1 cup plain Greek yogurt
- 1 lemon juiced and zested
- 2 tbsp olive oil
- 1 garlic clove minced
- Salt and pepper to taste
Optional Additions
- 1/4 cup fresh basil chopped
- 1/4 cup cherry tomatoes halved
- 2 tbsp capers
Instructions
Preparation
- In a medium mixing bowl, combine the Greek yogurt, lemon juice, and lemon zest. Whisk together until smooth.
- Stir in the olive oil, minced garlic, salt, and pepper. Mix until well combined.
- Add the cooked and cooled pasta to the bowl and toss until the pasta is fully coated with the yogurt sauce.
- Taste the pasta and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- If using, fold in the fresh basil, cherry tomatoes, and capers. Toss gently to combine.
- Refrigerate the pasta for at least 15 minutes to allow the flavors to meld, or serve immediately if preferred.
- Serve the pasta garnished with extra lemon zest and fresh basil. Enjoy chilled or at room temperature.
Storage
- Keep any leftovers in an airtight container in the refrigerator for up to 2 days. Stir before serving.
Notes
Pro Tips: Use full-fat yogurt for creaminess. Ingredient Substitutions: Swap Greek yogurt with a vegan alternative for a vegan dish. How to Serve: Pair with a light salad. Storage & Freshness: Best consumed fresh but can be stored for up to 2 days. Make-Ahead Tips: Prepare sauce in advance and mix with pasta just before serving.