Description
Tzatziki Pasta Salad offers a refreshing and creamy twist on summer favorites by combining rotini pasta with crunchy vegetables and a tangy Greek yogurt-based tzatziki dressing. This chilled pasta salad is perfect for warm days, boasting flavors of cucumber, dill, garlic, and Kalamata olives, delivering a Mediterranean-inspired dish that’s vibrant and nourishing.
Ingredients
Scale
Pasta and Vegetables
- 8 oz Rotini Pasta (opt for gluten-free pasta if preferred)
- 1 Cucumber (diced)
- 1 Carrot (diced)
- 1 Sweet Onion (diced)
- 1 Bell Pepper (consider using fire-roasted, diced)
- 1/2 cup Kalamata Olives (pitted)
- 1/4 cup Fresh Parsley (chopped)
Dressing
- 1 cup Plain Unsweetened Greek Yogurt (dairy-free yogurt for vegan options)
- 2 tbsp Red Wine Vinegar
- 2 tbsp Lemon Juice (freshly squeezed)
- 1 clove Garlic (minced)
- 1 tsp Onion Powder
- 1 tsp Dried Oregano (fresh oregano can be substituted)
- 1 tbsp Fresh Chopped Dill (dried dill is an alternative)
Instructions
- Preparation: Gather and prepare all ingredients by dicing the cucumber, carrot, sweet onion, and bell pepper. Chop the parsley and mince the garlic.
- Cook the Pasta: Cook the rotini pasta according to the package instructions, typically boiling for 8-10 minutes until al dente. Drain well and allow it to cool completely to prevent the salad from becoming soggy.
- Combine Vegetables and Pasta: In a large mixing bowl, combine the cooled pasta with the diced cucumber, carrot, sweet onion, bell pepper, Kalamata olives, and chopped parsley. Gently toss to evenly mix the ingredients.
- Prepare the Dressing: In a mason jar or small bowl, mix together the Greek yogurt, red wine vinegar, fresh lemon juice, minced garlic, onion powder, dried oregano, and fresh chopped dill. Shake or whisk until the dressing is well combined and smooth.
- Dress the Salad: Pour the prepared tzatziki dressing over the pasta and vegetable mixture. Toss generously to coat all the ingredients thoroughly with the creamy dressing.
- Chill Before Serving: Cover the pasta salad and refrigerate it for at least 1 hour to allow the flavors to meld and the salad to chill properly. Serve cold for the best flavor and texture.
Notes
- For a vegan option, substitute Greek yogurt with a dairy-free, unsweetened yogurt alternative.
- Using fire-roasted bell pepper adds a smoky flavor but fresh bell pepper works well too.
- Gluten-free pasta ensures the recipe is suitable for gluten-sensitive individuals.
- Feel free to adjust the amount of garlic or herbs according to your taste preferences.
- The salad can be stored in an airtight container in the refrigerator for up to 2 days for optimal freshness.
