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Nothing says spring like this Lemon-Poppy Pasta Salad from former Culinary Producer Grant Melton.


  • 1 pound corkscrew pasta
  • Salt and pepper
  • 1 cup full-fat Greek yogurt
  • ¾ cup mayonnaise
  • Zest and juice of 1 lemon
  • 2 tablespoons sugar
  • 2 teaspoons poppy seeds
  • ½ teaspoon dill
  • ¼ teaspoon onion powder
  • A handful of chives, chopped


Serves: 6 as a side


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, ½ teaspoon salt and ½ 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.