This Creamy Greek Tzatziki Pasta Salad is full of fresh Mediterranean flavors in a pasta salad without mayonnaise for a healthy spin! A light and fresh side dish recipe for a cookout or BBQ.
Make your tzatziki sauce if it is not already made. Shred the cucumber and mix with the remaining sauce ingredients. Chill until ready to use.
¼ cucumber, ¾ cup plain Greek yogurt, ½ Tablespoon fresh dill, 1 clove garlic, 1 Tablespoon olive oil, ½ lemon, ¼ teaspoon salt
Cook the pasta as per package directions in salted water until al dente (not too soft, still with some bite to it).
1/2 pound shaped pasta
Cool the pasta in a container in the refrigerator for at least 30 minutes.
Chop all of your mix-ins (tomatoes, cucumber, olives, onion). These can be added to the pasta container or kept separate.
1 roma tomato, 1/2 cucumber, 1/4 cup kalamata olives, 2 Tablespoons red onion
When ready to serve, mix the pasta, mix-ins, and tzatziki sauce together. Adjust seasoning and ratio as desired. Serve chilled.
1/2 cup feta cheese
Notes
This pasta salad can easily be made in advance. It is best to keep the sauce separate from the pasta until ready to serve as the pasta will absorb a lot of the moisture in the sauce.Use as much or little of each mix in as preferred, and use more or less tzatziki to get your desired creamy consistency.Get our recipe for tzatziki here! This recipe uses approximately 1/2 batch of the tzatziki sauce.