Tzatziki Pasta Salad Recipe

Introduction

This Tzatziki Pasta Salad is a fresh and flavorful dish perfect for warm days or as a light side. Combining crunchy vegetables with a creamy, tangy yogurt dressing, it’s a delightful twist on traditional pasta salad that’s both refreshing and satisfying.

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 it well, then set aside and allow it to cool completely.
2. Step 2: In a large mixing bowl, combine the cooled pasta with diced cucumber, carrot, sweet onion, bell pepper, chopped kalamata olives, and fresh parsley. Toss gently to mix.
3. Step 3: In a mason jar or bowl, add Greek yogurt, red wine vinegar, lemon juice, minced garlic, onion powder, dried oregano, and chopped dill. Shake or whisk well to combine. If the dressing is too thick, add 1 teaspoon of water to reach desired consistency.
4. Step 4: Pour the dressing over the pasta salad and toss thoroughly to coat all ingredients. Refrigerate for at least 1 hour before serving to let flavors meld.

Tips & Variations

• For a vegan version, substitute Greek yogurt with a dairy-free plain yogurt.
• Use fire-roasted jarred bell peppers for a smoky flavor variety.
• Add a splash of olive oil to the dressing for extra richness if desired.
• Include chopped fresh mint for an added refreshing note.
• Make sure to cool the pasta completely before adding dressing to prevent it from becoming watery.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving after storage. It’s best enjoyed chilled but can be brought to room temperature if preferred. Avoid freezing, as the yogurt dressing may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, any short pasta like penne, fusilli, or farfalle works well. Just adjust cooking time according to package instructions.

How can I make this salad ahead of time?

Prepare all ingredients and toss the salad with dressing up to a day in advance. Refrigerate to allow flavors to develop. Add fresh herbs just before serving for maximum freshness.

Tzatziki Pasta Salad Recipe

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4.7 from 81 reviews

A refreshing and creamy Tzatziki Pasta Salad featuring rotini pasta tossed with crisp vegetables and a tangy Greek yogurt-based tzatziki dressing, perfect as a light lunch or side dish.

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

Ingredients

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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 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 thoroughly, set aside, and allow to cool to room temperature.
2. Prepare the Vegetables and Combine: In a large mixing bowl, add the cooled pasta, diced cucumber, diced carrot, diced sweet onion, chopped kalamata olives, diced bell pepper, and chopped fresh parsley. Toss gently to combine all ingredients evenly.
3. Make the Tzatziki Dressing: In a mason jar or a bowl, combine the plain Greek yogurt, red wine vinegar, freshly squeezed lemon juice, minced garlic, onion powder, dried oregano, and fresh chopped dill. Secure the lid and shake well or whisk vigorously until smooth and creamy. Add 1 teaspoon of water if the dressing is too thick to achieve desired consistency.
4. Toss Salad with Dressing: Pour the prepared tzatziki dressing over the pasta and vegetable mixture. Toss thoroughly to ensure every ingredient is well-coated with the dressing.
5. Chill and Serve: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled and enjoy this refreshing pasta salad.

Notes

• For a vegan version, substitute Greek yogurt with a dairy-free yogurt.
• You can use fire-roasted jarred bell peppers for a smoky flavor.
• Adjust the garlic amount according to your preference for pungency.
• Chilling the salad enhances the flavors, so plan to refrigerate for at least one hour before serving.
• Gluten-free pasta can be used to accommodate dietary restrictions without sacrificing taste.

Keywords: Tzatziki pasta salad, Greek pasta salad, rotini pasta salad, Greek yogurt dressing, healthy pasta salad, gluten free pasta salad