Ingredients
12 oz elbow macaroni
1 cup crumbled feta cheese
1 cup diced cucumbers
1/4 cup Greek yogurt
2 tbsp olive oil
2 tbsp fresh dill, chopped
2 tbsp lemon juice
1 tsp Dijon mustard
1 small onion, finely chopped
1 clove garlic, minced
Salt to taste
Freshly ground black pepper
Instructions
Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente (8-10 minutes), drain, and rinse with cold water to cool.
Whisk together Greek yogurt, olive oil, lemon juice, Dijon mustard, chopped dill, minced garlic, and a pinch of salt to make the dressing.
In a large bowl, combine cooked macaroni, cucumbers, chopped dill, and crumbled feta. Pour dressing over the mixture and toss until evenly coated.
Add finely chopped onion and gently fold in. Chill in the refrigerator for at least 30 minutes before serving to let flavors meld.
Notes
Drain cucumbers briefly before adding to help prevent sogginess.
For extra flavor, use full-fat Greek yogurt.
Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Breakfasts
- Method: Boiling/Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 1g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg