Get the Best From Your Blender

26 Nov 2015
POSTED BY Y Magazine
As the winter months roll in, make use of your blender and the seasonal produce available to create refreshing dips, soups and savoury sauces

Want to get the most out of late summer’s fresh fruits and vegetables? Look to your blender and spice rack to puree seasonal produce into refreshing sips, chilled soups and savory sauces.

“We’re in peak farmer’s market season with an abundance of juicy red tomatoes and leafy greens,” says Chef Kevan Vetter of the McCormick Kitchens. “The same old veggie sides and salads can get boring […] and blending allows you to enjoy produce in tasty new ways – from using kale and avocado in a pasta sauce to a Greek yoghurt dressing featuring pureed fresh cucumber.”

Try putting a flavourful spin on a classic summer side with this Greek pasta salad recipe below. Blend fresh cucumbers with Greek yoghurt, lemon juice and herbs like dill weed and Mediterranean oregano to create a creamy dressing. Toss with cooked pasta, veggies and feta.

For more recipes – like spicy tomato gazpacho or roasted corn puree – visit

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Recipe: Greek Pasta Salad with Cucumber Yoghurt Dressing


Prep time:  25 minutes
Cook time:  20 minutes
Serves:  8


  • ½ cup cucumber, peeled, seeded and diced
  • ½ cup plain Greek nonfat yoghurt
  • 2 tbsp light mayonnaise
  • 1 tsp lemon juice
  • 1 tsp McCormick Gourmet Garlic Powder (or similar brand)
  • 1 tsp McCormick Gourmet Dill Weed (or similar brand)
  • 1/2 tsp McCormick Gourmet Oregano, Mediterranean (or similar brand)
  • 1/2 tsp McCormick Gourmet Sicilian Sea Salt (or similar brand)
  • 225g pasta, such as cellentani or gemelli
  • 2 cups broccoli florets
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup thinly sliced red onion
  • 1/4 cup pitted Kalamata olives, quartered
  • 2 tbsp crumbled feta cheese


  1. For the cucumber yoghurt dressing, place cucumber, yoghurt, mayonnaise, lemon juice, garlic powder, dill, oregano and sea salt in blender container; cover. Blend on high speed until smooth. Refrigerate until ready to use.
  2. For the Greek pasta salad, cook pasta as directed on package, adding broccoli during the last minute of cooking. Rinse under cold water; drain well.
  3. Place cooked pasta, broccoli, tomatoes and onions in large bowl. Add cucumber yoghurt dressing; toss gently to coat. Top with olives and feta cheese. Serve immediately or refrigerate until ready to serve.


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