Tzatziki Pasta Salad Mix (Printable version)
Creamy tzatziki-style pasta with cucumber, dill, feta and olives—chilled and refreshing for quick summer meals.
# What You’ll Need:
→ Pasta
01 - 8.8 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 - 2.1 oz feta cheese, crumbled
13 - 1.4 oz red onion, finely diced
14 - 1.4 oz Kalamata olives, pitted and sliced
# How to Make It:
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 vigorously until smooth and well blended.
03 - Add the cooled pasta to the bowl with the tzatziki dressing. Toss thoroughly, ensuring every piece is evenly coated with the dressing.
04 - Gently fold in the halved cherry tomatoes, crumbled feta cheese, diced red onion, and sliced Kalamata olives. Toss lightly until all ingredients are uniformly distributed throughout the salad.
05 - Cover and refrigerate for at least 30 minutes to allow the flavors to meld and develop. The salad benefits from resting, so longer chilling enhances the taste.
06 - Transfer to a serving bowl or individual plates. Garnish with additional fresh dill, mint leaves, or a light drizzle of olive oil as desired. Serve chilled.
# Expert tips:
01 -
- The creamy yogurt dressing coats every ridge and curl of the pasta in a way that feels indulgent but is genuinely light.
- It comes together in the time it takes to boil pasta, which means you can stop stress cooking for summer gatherings right now.
02 -
- Underseasoned cold pasta is the most common mistake, so taste the finished salad after chilling and add more salt and lemon juice before serving if it tastes flat.
- Grated cucumber holds an astonishing amount of hidden water, and skipping the squeezing step turns your beautiful dressing into a watery puddle overnight.
03 -
- Grate the cucumber on the large holes of a box grater, wrap it in a clean kitchen towel, and twist hard over the sink to extract every drop of water.
- Let the finished salad sit uncovered in the fridge for the first fifteen minutes so the residual heat evaporates before covering, which prevents condensation from watering it down.