Greek Pasta Salad with Tzatziki Dressing Recipe

Cool down during this heatwave with a yummy Greek pasta salad.

Servings: 4-6

Ingredients:

For the Pasta Salad

• 2 cups pasta (rotini or penne works well)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced or thinly sliced
• 1 carrot, diced or thinly sliced
• 1 red bell pepper, diced or thinly sliced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped

For the Tzatziki Dressing

• 1 1/2 cups Greek yogurt
• 1 large cucumber, grated, and excess water squeezed out (see notes)
• 2 large cloves garlic, minced
• 1 tablespoon fresh dill, chopped (more if you like)
• 1 tablespoon fresh lemon juice or apple cider vinegar
• Salt to taste
• Olive oil (drizzle over the salad with tzatziki dressing)

Method:

1. Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to cool. Set aside.
2. Fast way to make Tzatziki dip: In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, fresh dill, lemon juice, and salt.
   Mix well until all ingredients are fully incorporated. Adjust seasoning if needed.
3. In a large bowl, combine the cooked pasta, cherry tomatoes, diced cucumber, red bell pepper, red onion, Kalamata olives, and crumbled feta cheese.
   Pour the tzatziki dressing over the pasta mixture. Drizzle two tablespoons of olive oil over the salad.
   Toss everything together until the pasta and vegetables are evenly coated with the dressing.
4. Sprinkle the chopped parsley and dill over the top.
   Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Served chilled or at room temperature.

Notes & Tips 

• Add a tablespoon of red wine vinegar to the dressing for a more vibrant flavor.
  This salad can be made a day ahead and stored in the refrigerator.
  Feel free to add or substitute other ingredients like artichoke hearts, sun-dried tomatoes, or roasted red peppers.
• I used the mandolin to thinly slice the red onion, cucumbers, and carrots. But feel free to do what is best for you.
• For the best Tzatziki dressing make sure to remove the seeds from the cucumber and squeeze out excess liquid. Best to make ahead of time!
• Pair this salad with our favorite pita bread!

Kali orexi!