Tzatziki Pasta Salad Mix (Printable)

Creamy tzatziki-style pasta with cucumber, feta, tomatoes and olives—chilled and ready in 30 minutes.

# Ingredient List:

→ Pasta

01 - 9 oz short pasta (fusilli or penne)

→ Tzatziki Dressing

02 - 7 oz full-fat Greek yogurt
03 - 1 medium cucumber, grated and squeezed dry
04 - 2 cloves garlic, minced
05 - 2 tbsp extra virgin olive oil
06 - 1 tbsp fresh dill, finely chopped
07 - 1 tbsp fresh mint, finely chopped (optional)
08 - Juice of ½ lemon
09 - ½ tsp kosher salt
10 - ¼ tsp freshly ground black pepper

→ Salad Mix-ins

11 - 3.5 oz cherry tomatoes, halved
12 - 2 oz feta cheese, crumbled
13 - 1.4 oz red onion, finely diced
14 - 1.4 oz Kalamata olives, pitted and sliced

# Steps:

01 - Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente. Drain thoroughly and rinse under cold running water until completely cooled. Set aside.
02 - In a large mixing bowl, combine the Greek yogurt, grated and squeezed cucumber, minced garlic, olive oil, chopped dill, mint (if using), lemon juice, salt, and black pepper. Whisk until smooth and well blended.
03 - Add the cooled pasta to the tzatziki dressing and toss gently until every piece is evenly coated.
04 - Gently fold in the halved cherry tomatoes, crumbled feta cheese, diced red onion, and sliced Kalamata olives until uniformly distributed throughout the salad.
05 - Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
06 - Serve chilled, garnished with additional fresh dill or mint and a light drizzle of olive oil if desired. Pairs beautifully with a crisp dry white wine such as Sauvignon Blanc.

# Expert Advice:

01 -
  • The creamy tzatziki dressing coats every single curve of the pasta so each bite carries that cool, garlicky tang without needing a heavy store bought sauce.
  • It actually tastes better the next day, which means you can make it ahead for a potluck and show up looking effortlessly prepared.
02 -
  • If you skip squeezing the grated cucumber, the dressing will release water overnight and you will wake up to a soupy mess that no amount of stirring can fix.
  • Undercooking the pasta slightly works in your favor because it continues to soften as it sits in the dressing, so pull it from the water a minute before the package says to.
03 -
  • Grate the cucumber on the large holes of a box grater and then wrap it in a clean kitchen towel, twisting firmly until no more liquid comes out, which takes about thirty seconds of patient squeezing.
  • Let the garlic sit in the lemon juice for five minutes before adding the yogurt, because the acid mellows the raw bite and creates a more harmonious flavor throughout the dressing.

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