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Greek Tzatziki Pasta Salad

Greek tzatziki pasta salad with creamy Greek yogurt dressing, cool cucumber, and dill. Penne or rotini is coated in tzatziki, then chilled so every bite tastes bright and refreshing.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Greek
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb penne or rotini pasta Cook and rinse with cold water so it stays firm.
  • 1 cup Greek yogurt Use plain for the classic tzatziki flavor.
  • 0.5 cup sour cream Adds creaminess and helps the sauce cling.
  • 1 cucumber Dice half for the salad; grate the other half for tzatziki.
  • 2 cloves garlic Minced for a mild, even flavor.
  • 2 tbsp lemon juice For brightness in the tzatziki.
  • 2 tbsp fresh dill Chopped and split between the tzatziki and garnish feel.
  • 1 cup cherry tomatoes Halved for juicy bites.
  • 0.5 cup red onion Diced for crunch.
  • 0.5 cup Kalamata olives Sliced.
  • 4 oz feta cheese Crumbled and gently folded in at the end.
  • Salt and pepper To taste. Start with a small amount and adjust after mixing.

Equipment

  • 1 sheet pan

Method
 

Cook and rinse the pasta
  1. Cook the penne or rotini pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool it quickly.
Make the tzatziki
  1. Grate half the cucumber and squeeze out excess moisture, then set it aside. Mix the grated cucumber with Greek yogurt, sour cream, minced garlic, lemon juice, chopped dill, and salt and pepper until smooth.
Assemble the salad
  1. Combine the cooked pasta with the remaining diced cucumber, cherry tomatoes, red onion, and sliced Kalamata olives in a large bowl. Add the tzatziki sauce and toss to coat so the pasta looks creamy and evenly dressed.
  2. Gently fold in the crumbled feta cheese so it stays in distinct pieces. Taste and adjust with more salt and pepper if needed.
Chill before serving
  1. Refrigerate the pasta salad for at least 1 hour before serving. Keep it covered so the cucumber stays crisp and the flavors meld.

Notes

Pro tip: squeeze the grated cucumber thoroughly so the tzatziki stays thick and creamy instead of watery. Refrigerate covered for 3 days; the texture is best in the first 48 hours. Freezing is not recommended because cucumber and dairy can change texture. If you want it lighter, use all Greek yogurt and swap the sour cream for an equal amount of additional Greek yogurt.