Grape Leaves Stuffed with Creamy Mediterranean Pasta

grape leaves stuffed with creamy mediterranean pasta Appetizer Middle Eastern
Grape Leaves Stuffed with Creamy Mediterranean Pasta
  • Prep 45 min
  • Total 45 min
  • Servings 20

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! MORE+ LESS-

Updated October 14, 2014


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


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  • 1
    Cook pasta according to package directions, and drain.
  • 2
    Mix together yogurt, zest, lemon juice, olive oil, garlic, salt, pepper, basil, and mint.
  • 3
    Add pasta, feta cheese, red pepper, yellow pepper, and red onion. Toss to combine. Check for seasonings. Set aside.
  • 4
    Drain 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
    Slice on the bias and serve.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Sometimes, I get in an appetizer rut. I feel like I make the same thing for every occasion. Over and over again.

    How do I change it up? I try a new ingredient and play with it. In this case, I decided to play with grape leaves. I have many Greek friends, and whenever they have a party, there’s always a platter of grape leaves on the table. So I thought that I would give this Greek classic my own twist.

    Instead of the traditional meat filling, I went the veg route, and stuffed them with a creamy yogurt based pasta (it’s pretty fabulous on its own too). With pops of color from the peppers and onions, this easy appetizer makes a pretty impressive presentation.

    Ready to roll? Sorry, I couldn’t help myself!

    Start off my cooking a box of orzo according to the package directions. Drain and set aside. Then in a large bowl, mix together yogurt, lemon zest, lemon juice, olive oil, garlic, salt, pepper, basil, and mint.

    Add feta cheese, red peppers, yellow peppers, and red onion.

    Add pasta and check to make sure that it is seasoned properly. It may need more salt and pepper, even a little more lemon juice. It depends entirely on your taste.

    Drain the grape leaves and lay out on your work surface.

    Add about two tablespoons of pasta. Flip up the stem cover the bottom of the pasta.

    Cover the sides.

    Roll up like a cigar. If the filling starts to come out the sides, I wrap the filling with two leaves for extra security.

    Chill until you are ready to serve.

    Slice on the bias, and serve. Appetizer boredom…gone!

    More Mediterranean Recipes

    Mediterranean Crescent Pinwheels Recipe
    Mediterranean Stuffed Burgers Recipe
    Mediterranean Quinoa Salad Recipe
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