Grant’s Lemon-Poppy Pasta Salad

by Rachael Ray Show Staff 11:12 AM, July 21, 2016

Rachael Ray Show

Aired July 21, 2016

Serves 6 as a side

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1 pound corkscrew pasta
Salt and pepper
1 cup full-fat Greek yogurt
3/4 cup mayonnaise
Zest and juice of 1 lemon
2 tablespoons sugar
2 teaspoons poppy seeds
1/2 teaspoon dill
1/4 teaspoon onion powder
A handful of chives, chopped


Bring a large pot of water to a boil. Add salt and the pasta and cook according to package directions to al dente.

While the pasta is cooking, in a large bowl, whisk together the yogurt, mayonnaise, lemon zest and juice, sugar, poppy seeds, chives, 1/2 teaspoon salt and 1/2 teaspoon pepper.

After draining the pasta, while the pasta is still hot, add it to the bowl with the dressing and toss to coat. Cover and chill for a few hours or overnight.