A delightful Mediterranean-inspired pasta salad featuring a creamy yogurt dressing, perfect for any occasion.
Cook the pasta in a large pot of salted boiling water until al dente, following the package instructions.
Stir the pasta occasionally to prevent sticking.
Add the frozen spinach to the pot during the last 2 minutes of cooking.
This helps thaw and slightly cook the spinach for better texture.
Drain the pasta and spinach together in a colander and rinse with cold water to cool.
Rinsing with cold water stops the cooking process and prevents overcooking.
In a mixing bowl, whisk together the yogurt, walnut oil, minced garlic, lemon juice, and chopped dill.
Adjust the seasoning of the dressing with salt and pepper to your taste.
In a serving bowl, combine the cooked pasta and spinach, diced tomatoes, sliced red onion, and green olives.
Ensure all ingredients are evenly distributed for a balanced bite.
Pour the dressing over the salad and toss gently to coat.
Toss gently to avoid breaking the pasta.
Let the salad sit for 10 minutes to allow the flavors to meld before serving.
This resting time enhances the overall taste of the salad.
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