Grape Leaves Stuffed with Creamy Mediterranean Pasta

A twist on traditional stuffed grape leaves. My vegetarian version is fun, portable, and stuffed with creamy pasta, fresh vegetables, herbs, and feta cheese. A perfect make-ahead appetizer!

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Grape Leaves Stuffed with Creamy Mediterranean Pasta

bakedbreeRecipe by bakedbree

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45 minutes

45 minutes

20 leaves

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    Ingredients

    • 1 pound box orzo pasta
    • 1 6-oz container Yoplait Greek plain yogurt
    • 2 teaspoon lemon zest
    • 1 tablespoon lemon juice
    • 1/4 cup olive oil
    • 1 clove garlic, minced
    • 1 teaspoon kosher salt
    • 1/2 teaspoon ground pepper
    • 1 tablespoon fresh basil, chopped
    • 1 tablespoon fresh mint, chopped
    • 1/2 cup feta cheese, crumbled
    • 1/3 cup red pepper, diced
    • 1/3 cup yellow pepper, diced
    • 1/3 cup red onion, diced
    • 2 (1-pound) jars grape leaves

    Directions

    1. 1Cook pasta according to package directions, and drain.
    2. 2Mix together yogurt, zest, lemon juice, olive oil, garlic, salt, pepper, basil, and mint.
    3. 3Add pasta, feta cheese, red pepper, yellow pepper, and red onion. Toss to combine. Check for seasonings. Set aside.
    4. 4Drain grape leaves and lay grape leaves on work surface. Add 2 Tablespoons pasta salad. Fold stem side up, then sides, and roll like a cigar.
    5. 5Slice on the bias and serve.

    Categories: Appetizers, Cold Appetizers, Middle Eastern

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