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Creamy Tzatziki Pasta Salad Recipe for BBQs, Potlucks & Summer Lunches

Tzatziki Pasta Salad served in a bright bowl, perfect for Cold Pasta Side Dishes at summer cookouts.
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This Tzatziki Pasta Salad is a refreshing vegetarian pasta dish loaded with crisp vegetables, fresh herbs, and a creamy tangy tzatziki-style dressing. It is perfect for BBQs, cookouts, picnics, potlucks, and easy make-ahead lunches.

Ingredients

Scale

For the pasta salad

  • 16 ounces rotini pasta, gluten free if needed
  • 1 cucumber, diced
  • 1 carrot, diced
  • 1/2 sweet onion, diced
  • 1 bell pepper, diced, or fire-roasted jarred pepper if preferred
  • 1/2 cup kalamata olives, chopped
  • 1/2 cup fresh parsley, chopped

For the tzatziki dressing

  • 1 1/2 cups plain unsweetened Greek yogurt, or dairy-free yogurt for a vegan version
  • 1/2 cup red wine vinegar
  • Juice of 1/2 lemon
  • 2 garlic cloves, minced
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh dill, chopped, or 1/2 teaspoon dried dill
  • 1 to 2 teaspoons water, only if needed to thin the dressing

Instructions

  1. Cook the pasta.
    Bring a large pot of salted water to a boil. Add the rotini and cook it according to the package directions until just tender. You want the pasta cooked through, but still with a little firmness so it holds up in the salad. Once it is done, drain it well and set it aside to cool completely. Spreading it out in a bowl or on a tray can help it cool faster.
  2. Prepare the vegetables.
    While the pasta cools, dice the cucumber, carrot, onion, and bell pepper into small, even pieces. Chop the kalamata olives and the parsley as well. Keeping the pieces bite-size makes Tzatziki Pasta Salad easier to toss, serve, and eat.
  3. Build the salad base.
    Add the cooled pasta to a large mixing bowl. Top it with the diced cucumber, carrot, onion, bell pepper, chopped olives, and parsley. Toss everything together gently so the vegetables are spread evenly throughout the bowl.
  4. Make the dressing.
    Add the Greek yogurt, red wine vinegar, lemon juice, minced garlic, onion powder, oregano, and dill to a mason jar or a bowl. If you are using a mason jar, seal it tightly and shake well until the dressing looks smooth and fully combined. If you are using a bowl, whisk everything until creamy. If the dressing feels too thick, stir in a teaspoon of water at a time until it becomes easy to pour but still creamy.
  5. Dress the salad.
    Pour the tzatziki dressing over the pasta and vegetables. Toss thoroughly so every piece gets coated. Make sure to scrape the bottom of the bowl as you mix, since the dressing can settle there.
  6. Chill before serving.
    Cover the bowl and refrigerate the Tzatziki Pasta Salad for at least 1 hour before serving. This resting time helps the flavors blend and gives the salad a better texture. The pasta absorbs some of the dressing, the herbs get more fragrant, and the whole dish tastes more finished.
  7. Taste and finish.
    Before serving, taste the salad and see whether it needs a little extra vinegar, a pinch of salt, more dill, or another small splash of water to loosen the dressing. Give it one final toss and serve chilled.

Notes

  • Use plain, unsweetened yogurt for the best flavor.
  • Gluten-free pasta works well if needed.
  • Dairy-free yogurt makes this recipe vegan-friendly.
  • The salad tastes even better after chilling, which makes it a great make-ahead option for Tzatziki Pasta Salad fans who love easy prep.

Nutrition

Find it online: https://irmacooks.com/creamy-tzatziki-pasta-salad/