Tzatziki Pasta Salad Mix (Printable)
Creamy yogurt-and-cucumber pasta with feta, tomatoes and olives, chilled and herb-fresh for warm days.
# What You'll Need:
→ Pasta
01 - 8.8 oz short pasta (fusilli or penne)
→ Tzatziki Dressing
02 - 7 oz 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 salt
10 - ¼ tsp black pepper
→ Salad Mix-ins
11 - 3.5 oz cherry tomatoes, halved
12 - 2.1 oz feta cheese, crumbled
13 - 1.4 oz red onion, finely diced
14 - 1.4 oz Kalamata olives, pitted and sliced
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook short pasta according to package directions until al dente. Drain and rinse thoroughly under cold water to halt cooking and cool completely.
02 - In a large mixing bowl, combine Greek yogurt, grated and squeezed cucumber, minced garlic, olive oil, chopped dill, mint (if desired), lemon juice, salt, and black pepper. Whisk until smooth and well blended.
03 - Add the cooled pasta to the tzatziki dressing and toss thoroughly, ensuring every piece is evenly coated.
04 - Gently fold in the halved cherry tomatoes, crumbled feta cheese, diced red onion, and sliced Kalamata olives until evenly distributed throughout the salad.
05 - Cover and refrigerate for at least 30 minutes to allow the flavors to meld and develop.
06 - Serve chilled, garnished with additional fresh dill, mint, or a light drizzle of olive oil as desired.
# Expert Advice:
01 -
- The tzatziki dressing doubles as both sauce and seasoning, so every single bite is packed with flavor, not just the top layer.
- It actually tastes better the next day, which means you can make it ahead and stop stressing before a gathering.
02 -
- If you skip squeezing the grated cucumber, the dressing will thin out overnight and pool at the bottom of the bowl, which is heartbreaking after all your work.
- Rinsing the pasta under cold water stops the cooking immediately and removes surface starch that would otherwise make the dressing gummy.
03 -
- Make the tzatziki dressing a day ahead and let it sit in the fridge because the garlic and dill deepen overnight into something far more complex than when first mixed.
- Toss the warm pasta with a tiny splash of olive oil before cooling so the pieces do not stick together in stubborn clumps.