Description
A creamy, tangy, and refreshing Greek-inspired pasta salad that uses tzatziki sauce as a dressing. This easy-to-make dish is perfect for potlucks, picnics, and summer gatherings, offering a healthier alternative to traditional mayo-based salads.
Ingredients
- 1 pound dry pasta (rotini, penne, or fusilli)
- Water and salt (for boiling pasta)
- 1 cup plain, full-fat Greek yogurt
- 1/2 cup mayonnaise
- Juice of 1 lemon (freshly squeezed)
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1 large cucumber, diced (seeds removed if using regular cucumber)
- 1 cup crumbled feta cheese
- 1/2 red onion, finely diced
- 1 cup cherry tomatoes, halved
Instructions
- Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente (8-10 minutes).
- Drain pasta in a colander. Do not rinse. Spread on a baking sheet or plate to cool to room temperature.
- While pasta cools, dice the cucumber. If using regular cucumber, peel and scoop out seeds to prevent wateriness. Finely dice the red onion and soak in ice water for 10 minutes to mellow flavor, then drain and pat dry. Halve the cherry tomatoes.
- In a large mixing bowl, whisk together Greek yogurt, mayonnaise, lemon juice, minced garlic, chopped dill, salt, and pepper until smooth.
- Add the cooled pasta to the bowl with the sauce. Add the cucumber, red onion, and cherry tomatoes. Toss gently to coat everything evenly.
- Fold in the crumbled feta cheese gently to avoid breaking it up.
- Cover and refrigerate for at least one hour to allow flavors to meld.
- Before serving, stir well. If the sauce has thickened, add a splash of lemon juice or olive oil to loosen. Garnish with extra fresh dill if desired.
Notes
Do not rinse the pasta with cold water unless serving immediately, as this removes starch needed for the sauce to cling. Scooping seeds from the cucumber is crucial to prevent a watery salad. The salad tastes even better the next day as flavors meld. If making ahead, add feta just before serving to prevent sogginess. For a dairy-free version, substitute Greek yogurt with plain vegan yogurt and increase lemon/salt slightly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 2
- Protein: 12
Keywords: tzatziki pasta salad, greek pasta salad, potluck side dish, healthy pasta salad, summer salad, easy side dish, yogurt dressing