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Greek Couscous Pasta Salad Recipe

This Greek Couscous Pasta Salad recipe uses Hidden Valley's new Greek Yogurt Dip Mix to add bold ranch flavor to a perfect summer salad!
4 from 4 votes
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Course: Salad
Cuisine: Greek
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 6
Calories: 230kcal
Author: The Wanderlust Kitchen
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Ingredients

  • 2 cups uncooked pearl couscous - Israeli couscous
  • 1 tablespoon Hidden Valley Ranch Greek Yogurt Dip - half of one packet
  • 1 1/2 cups plain Greek yogurt
  • Juice of one lemon
  • 2 tablespoons extra virgin olive oil
  • 2 cups peeled and diced cucumber
  • 2 cups halved cherry tomatoes
  • 1 medium red onion - peeled and diced
  • 2/3 cup pitted and halved Kalamata olives

Instructions

  • Bring 2 1/2 cups water to a boil in a medium saucepan. Add the couscous and stir. Cover the pot, turn the heat down to low and simmer for 8 minutes until tender. Drain and rinse with cold water. Transfer to a large serving bowl to cool.
  • Meanwhile, make the dip sauce by whisking together the Hidden Valley Ranch Greek Yogurt Dip seasoning with the Greek yogurt, lemon juice, and olive oil in a small bowl.
  • Toss the cooled couscous together with the cucumbers, tomatoes, onion, and olives.
  • Pour the dressing over the top of the couscous and vegetables. Toss well to coat. Serve chilled or at room temperature.
Nutrition Facts
Greek Couscous Pasta Salad Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
230
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
9
g
Cholesterol
 
4
mg
1
%
Sodium
 
194
mg
8
%
Carbohydrates
 
23
g
8
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
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