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Greek Tzatziki Pasta Salad

Greek tzatziki pasta salad with creamy yogurt-dill sauce coats penne or rotini, with crisp cucumber, juicy tomatoes, and feta in every bite. Chilled for at least 1 hour for a thicker tzatziki texture and better flavor meld.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Greek
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta Salad Components
  • 1 lb penne or rotini pasta Use as directed on the package.
  • 1 cup Greek yogurt Plain Greek yogurt for the creamy base.
  • 0.5 cup sour cream Adds tang and silkiness to the tzatziki.
  • 1 large cucumber, diced (divided) Dice half; grate half for squeezing out moisture.
  • 2 clove garlic, minced Finely minced for even distribution.
  • 2 tbsp lemon juice Fresh lemon juice brightens the sauce.
  • 2 tbsp fresh dill, chopped Use fresh dill for the best flavor.
  • 1 cup cherry tomatoes, halved Halve for bite-sized pieces.
  • 0.5 cup red onion, diced Dice small so it softens during chilling.
  • 0.5 cup Kalamata olives, sliced Sliced olives for even salty bursts.
  • 4 oz feta cheese, crumbled Gently folded in at the end to stay tender.
  • 1 salt and pepper to taste Season the tzatziki and adjust to preference.

Method
 

Cook and cool the pasta
  1. Cook the penne or rotini pasta according to package directions, then drain and rinse with cold water to stop cooking and keep it firm.
Make the tzatziki
  1. Grate half the cucumber, then squeeze out excess moisture so the yogurt doesn’t get watery.
  2. Mix the grated cucumber with Greek yogurt, sour cream, minced garlic, lemon juice, chopped dill, salt, and pepper until smooth and creamy, with visible cucumber specks.
Assemble the salad
  1. Combine the pasta with the remaining diced cucumber, cherry tomatoes, red onion, and Kalamata olives in a large bowl.
  2. Add the tzatziki sauce and toss to coat the pasta evenly so it looks glossy and creamy.
  3. Gently fold in the crumbled feta cheese without breaking it up too much.
Chill
  1. Refrigerate the salad for at least 1 hour before serving so the flavors meld and the tzatziki thickens slightly.

Notes

Pro tip: squeeze the grated cucumber very well—watery tzatziki will thin the salad. Store covered in the refrigerator for up to 3 days; the pasta will absorb dressing as it sits. Freezing is not recommended. For a lighter option, use all Greek yogurt and reduce or omit sour cream.