Tzatziki Pasta Salad Mix (Print)
Cold pasta with creamy yogurt-cucumber dressing, cherry tomatoes, feta and Kalamata olives for a bright summer salad.
# 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:
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, then 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 evenly distributed throughout the salad.
05 - Cover and refrigerate for at least 30 minutes to allow the flavors to meld and develop. The salad tastes best served well chilled.
06 - Transfer to a serving bowl and garnish with additional fresh dill, mint leaves, or a light drizzle of extra virgin olive oil if desired.
# Expert Tips:
01 -
- The creamy yogurt dressing coats every ridge of the pasta without feeling heavy like mayonnaise based salads.
- It tastes even better the next day, making it the rare leftover that disappears before dinner.
02 -
- If you skip squeezing the grated cucumber dry your dressing will turn into soup overnight, so press it firmly in a clean towel or sieve.
- Taste the dressing before adding the pasta because the garlic and salt levels need to be slightly bolder than you think since cold dulls everything.
03 -
- Grate the cucumber on the large holes of a box grater, then wrap it in a kitchen towel and twist hard over the sink until barely any moisture comes out.
- Let the minced garlic sit in the lemon juice for five minutes before mixing it in because the acid tames the raw bite into something sweeter and smoother.