Tzatziki Pasta Salad Recipe

Introduction

This Tzatziki Pasta Salad is a refreshing and flavorful dish perfect for warm days or as a vibrant side. Combining creamy Greek yogurt dressing with fresh veggies and rotini pasta, it’s easy to make and sure to please everyone at the table.

Ingredients

• 16 ounces rotini pasta (use gluten free, if needed)
• 1 cucumber (diced)
• 1 carrot (diced)
• 1/2 sweet onion (diced)
• 1 bell pepper (diced; can use fire-roasted jarred pepper)
• 1/2 cup kalamata olives (chopped)
• 1/2 cup fresh parsley
• 1.5 cups plain unsweetened Greek yogurt (use a dairy-free yogurt for vegan version)
• 1/2 cup red wine vinegar
• 1/2 lemon (juiced)
• 2 cloves garlic (minced)
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 2 tablespoons fresh chopped dill (or 1/2 teaspoon dried)

Instructions

1. Step 1: In a large pot, cook the pasta according to package instructions. Drain, set aside, and allow to cool.
2. Step 2: In a large mixing bowl, add the pasta, cucumbers, carrots, onion, kalamata olives, bell pepper, and parsley. Toss to combine.
3. Step 3: In a mason jar or bowl, combine the Greek yogurt, red wine vinegar, lemon juice, minced garlic, onion powder, oregano, and fresh dill. Shake or whisk well to blend, adding 1 teaspoon of water if the dressing feels too thick.
4. Step 4: Pour the dressing over the pasta salad and toss thoroughly to coat. Refrigerate for at least 1 hour before serving to help flavors meld. Enjoy!

Tips & Variations

• For a vegan version, substitute Greek yogurt with your favorite dairy-free plain yogurt.
• Using fire-roasted jarred bell peppers adds a smoky flavor that complements the fresh ingredients well.
• Chill the salad for longer to deepen the flavor or serve immediately for a fresher, crunchier texture.
• Add a pinch of crushed red pepper flakes to the dressing for a subtle kick.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. When ready to serve, you can eat it cold straight from the fridge or let it sit at room temperature for 10 minutes to soften slightly. No reheating needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, feel free to use any short pasta shapes like penne or fusilli. Just cook according to package directions and drain well before mixing.

How can I make this salad ahead for a party?

Prepare the salad and dressing separately, then combine and toss just before serving. This helps keep veggies crisp and pasta from becoming soggy.

Tzatziki Pasta Salad Recipe

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★★★★★

4.6 from 110 reviews

This refreshing Tzatziki Pasta Salad combines rotini pasta with crisp vegetables and a creamy Greek yogurt-based tzatziki dressing. Bursting with Mediterranean flavors from kalamata olives, fresh dill, and garlic, this salad is perfect for light lunches, picnics, or as a side dish at any gathering. It’s easy to prepare, customizable with gluten-free or vegan options, and tastes best chilled.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Pasta Salad

• 16 ounces rotini pasta (use gluten free, if needed)
• 1 cucumber, diced
• 1 carrot, diced
• 1/2 sweet onion, diced
• 1 bell pepper, diced (can use fire-roasted jarred peppers)
• 1/2 cup kalamata olives, chopped
• 1/2 cup fresh parsley, chopped

Tzatziki Dressing

• 1.5 cups plain unsweetened Greek yogurt (use dairy-free yogurt for vegan version)
• 1/2 cup red wine vinegar
• 1/2 lemon, juiced
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 2 tablespoons fresh chopped dill (or 1/2 teaspoon dried dill)

Instructions

1. Cook the pasta: In a large pot, bring water to a boil and cook the rotini pasta according to the package instructions until al dente. Drain the pasta in a colander and set aside to cool completely.
2. Combine vegetables and pasta: In a large mixing bowl, add the cooled pasta along with the diced cucumber, carrot, sweet onion, diced bell pepper, chopped kalamata olives, and fresh parsley. Toss gently to combine all ingredients evenly.
3. Prepare the dressing: In a mason jar (or a mixing bowl), combine the Greek yogurt, red wine vinegar, lemon juice, minced garlic, onion powder, dried oregano, and fresh dill. Secure the lid and shake well to mix thoroughly. If the dressing is too thick, add 1 teaspoon of water and shake again for a smoother consistency.
4. Mix salad and dressing: Pour the prepared tzatziki dressing over the pasta and vegetable mixture. Toss well to coat all the ingredients evenly with the dressing for full flavor infusion.
5. Chill and serve: Cover the pasta salad and refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld beautifully. Enjoy chilled as a refreshing dish.

Notes

• Use gluten-free pasta if you have gluten sensitivity or want a gluten-free dish.
• For a vegan version, substitute Greek yogurt with a plain, unsweetened dairy-free yogurt alternative.
• Fire-roasted jarred bell peppers can add a smoky twist to this salad if fresh bell peppers are unavailable.
• Adding the dressing a few hours ahead helps the flavors develop more pronounced tastes.
• Feel free to add other fresh herbs like mint or basil for additional aroma and taste.
• This pasta salad can be stored in the refrigerator for up to 2 days for best freshness.

Keywords: tzatziki pasta salad, Greek yogurt pasta salad, Mediterranean pasta salad, rotini pasta salad, healthy pasta salad, gluten free pasta salad, vegetarian pasta salad