Tzatziki Pasta Salad Mix (Print Version)
Pasta tossed in tzatziki-style yogurt with cucumber, dill, feta and olives for a bright, easy summer dish.
# What You 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 Prepare:
01 - Bring a large pot of salted water to a boil. Cook the short pasta 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 bowl with the tzatziki dressing. Toss gently but thoroughly until every piece is evenly coated.
04 - Gently fold in the halved cherry tomatoes, crumbled feta cheese, diced red onion, and sliced Kalamata olives. Toss until all ingredients are 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 or mint and a light drizzle of olive oil if desired.
# Expert Advice:
01 -
- The creamy tzatziki dressing coats every ridge and curve of the pasta so each bite bursts with herb flecked tanginess.
- It comes together in the time it takes to boil pasta, which means you can pull it off on a weeknight without breaking a sweat.
- It tastes even better the next day, making it the rare dish that rewards you for forgetting about it in the fridge.
02 -
- Skipping the cucumber squeezing step will leave you with a watery dressing that pools at the bottom of the bowl instead of clinging to the pasta.
- Tossing the salad while the pasta is still warm was my biggest early mistake because it caused the yogurt to separate and become grainy.
03 -
- Grate the cucumber on the large holes of a box grater and wrap it in a clean kitchen towel to wring it out like you mean it for the best dressing consistency.
- Letting the finished salad sit overnight transforms the flavor entirely, so always try to make it a day ahead when possible.