Greek Tzatziki Pasta Salad

Greek tzatziki pasta salad with creamy yogurt dressing, chilled for a cool, tangy bite. Penne or rotini gets coated in tzatziki with crunchy cucumbers, juicy tomatoes, and fresh dill.

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Prep Time 20

Cook Time 10

chilling 1

Total Time 1 30

Servings: 8 servings

Course: Side Dish

Cuisine: Greek

Calories: 410

Ingredients Method Notes

Ingredients

Penne or rotini pasta

1 lb penne or rotini pasta

Tzatziki base

1 cup Greek yogurt
0.5 cup sour cream
2 cloves garlic minced
2 tbsp lemon juice
2 tbsp fresh dill chopped
salt to taste
pepper to taste

Vegetables and mix-ins

1 cucumber large, diced (divided)
1 cup cherry tomatoes halved
0.5 cup red onion diced
0.5 cup Kalamata olives sliced
4 oz feta cheese crumbled

Method

Cook and rinse pasta

Cook the penne or rotini pasta according to package directions, then drain and rinse with cold water to cool it quickly.

Make the tzatziki

Grate half the cucumber and squeeze out excess moisture, then mix it with Greek yogurt, sour cream, garlic, lemon juice, dill, salt, and pepper until smooth.

Assemble the salad

Combine the pasta, remaining diced cucumber, cherry tomatoes, red onion, and Kalamata olives in a large bowl.

Coat with sauce

Add the tzatziki sauce and toss until the pasta is evenly coated.

Finish

Gently fold in feta cheese so it stays in small crumbles rather than fully melting into the dressing.

Chill

Refrigerate the pasta salad for at least 1 hour before serving so flavors meld and the dressing thickens slightly.

Notes

For the best creamy-but-not-watery texture, squeeze the grated cucumber very well before mixing it into the yogurt base. Store covered in the refrigerator for 3 days; for best texture, add a fresh pinch of dill after chilling. Freezing is not recommended due to cucumber and yogurt texture. Vegetarian swap: keep feta or use a vegetarian feta alternative if needed; no other changes are required.