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Easy Tzatziki Pasta Salad for Healthy Potluck Dishes

A bright bowl of Tzatziki Pasta Salad with crisp veggies, perfect for Tzatziki Vegetarian meal inspiration.

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This Tzatziki Pasta Salad combines tender pasta, crisp vegetables, briny olives, and a creamy Greek yogurt tzatziki dressing for a refreshing vegetarian side dish that works for BBQs, cookouts, and potlucks.

Ingredients

Scale

For the pasta salad

  • 16 ounces rotini pasta, use gluten-free if needed
  • 1 cucumber, diced
  • 1 carrot, diced
  • 1/2 sweet onion, diced
  • 1 bell pepper, diced, or use fire-roasted jarred pepper
  • 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
  • 1/2 lemon, juiced
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh dill, chopped, or 1/2 teaspoon dried dill

Instructions

  1. Bring a large pot of water to a boil and cook the pasta according to the package directions. Once it is done, drain it well, set it aside, and let it cool before mixing.
  2. In a large mixing bowl, combine the cooled pasta, cucumber, carrot, sweet onion, bell pepper, kalamata olives, and parsley.
  3. In a mason jar or another container with a lid, add the Greek yogurt, red wine vinegar, lemon juice, minced garlic, onion powder, oregano, and dill. Seal the jar and shake well until the dressing looks smooth and evenly mixed. If the dressing seems too thick, stir in about 1 teaspoon of water to loosen it slightly.
  4. Pour the tzatziki dressing over the pasta and vegetables. Toss everything together until the salad is evenly coated.
  5. Cover the bowl and refrigerate the Tzatziki Pasta Salad for at least 1 hour before serving so the flavors can meld.
  6. Serve chilled and enjoy.

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