Tzatziki Pasta Salad Recipe

Introduction

Tzatziki Pasta Salad is a refreshing and flavorful dish combining the creamy tang of Greek yogurt with fresh vegetables and herbs. Perfect for a light lunch or a vibrant side, this salad offers a healthy twist on traditional pasta dishes.

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, cucumber, carrot, onion, kalamata olives, bell pepper, and parsley. Toss to combine.
3. Step 3: In a mason jar, combine the Greek yogurt, red wine vinegar, lemon juice, minced garlic, onion powder, oregano, and fresh dill. Shake well to combine, adding 1 teaspoon of water if the dressing is too thick.
4. Step 4: Pour the dressing over the pasta salad and toss well to combine. Refrigerate for at least 1 hour before serving, then enjoy!

Tips & Variations

• For a vegan version, substitute Greek yogurt with a dairy-free plain yogurt alternative.
• If fire-roasted bell peppers are not available, fresh bell peppers add a lovely crunch and freshness.
• Adding a handful of toasted pine nuts or walnuts can add extra texture and richness.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It’s best enjoyed chilled and tastes even better after the flavors have melded overnight. Avoid freezing as the texture of the yogurt dressing may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pasta salad ahead of time?

Yes, it actually benefits from resting in the fridge for at least an hour to let the flavors meld. You can prepare it up to a day in advance for the best taste.

Can I use other types of pasta?

Absolutely. While rotini holds the dressing well, other short pasta shapes like penne or fusilli work just as beautifully in this salad.

Tzatziki Pasta Salad Recipe

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★★★★★

4.9 from 271 reviews

This refreshing Tzatziki Pasta Salad combines rotini pasta with crisp vegetables and a creamy, tangy Greek yogurt dressing infused with fresh herbs and garlic. Perfect for a light lunch or a flavorful side dish, this Mediterranean-inspired salad is easy to prepare and can be adapted for gluten-free or vegan diets.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Boiling
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 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, chopped

Dressing

• 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. Cook Pasta: In a large pot, cook the rotini pasta according to the package instructions until al dente. Drain the pasta well, set aside, and allow it to cool completely to prevent the salad from becoming soggy.
2. Prepare Vegetables: While the pasta cooks, dice the cucumber, carrot, sweet onion, and bell pepper. Chop the kalamata olives and fresh parsley. Add all these vegetables to a large mixing bowl along with the cooled pasta. Toss gently to combine everything evenly.
3. Make Dressing: In a mason jar or small bowl, combine the plain Greek yogurt, red wine vinegar, lemon juice, minced garlic, onion powder, dried oregano, and chopped fresh dill. Close the jar and shake vigorously to blend all the ingredients thoroughly. If the dressing is too thick, add about 1 teaspoon of water and shake again to achieve a pourable consistency.
4. Combine Salad and Chill: Pour the prepared dressing over the pasta and vegetable mixture. Toss all ingredients carefully to coat the pasta and vegetables well with the tzatziki dressing. Cover the salad and refrigerate it for at least 1 hour before serving to allow the flavors to meld together. Serve chilled and enjoy this vibrant pasta salad!

Notes

• For a vegan version, substitute the Greek yogurt with a plain unsweetened dairy-free yogurt.
• Use gluten-free pasta if you need to make this salad gluten-free.
• If bell peppers are not fresh or in season, fire-roasted jarred peppers work excellently for a smoky flavor.
• The salad tastes even better if allowed to chill overnight, enhancing the flavors.
• Add a teaspoon of water to the dressing if it is too thick for easy tossing.

Keywords: Tzatziki, Pasta Salad, Greek Yogurt Dressing, Mediterranean Salad, Gluten Free Pasta Salad, Vegan Option