Tzatziki Pasta Salad Fresh Herbs

This easy tzatziki pasta salad brings together crisp veggies and tender rotini tossed in a creamy herbed yogurt dressing that just sings with lemon and garlic. I make this dish every time I am asked to bring a side to potlucks or summer barbecues because it is reliably refreshing and a total crowd pleaser.

The first time I brought this to my neighbor’s BBQ it disappeared within minutes and I had people asking for the recipe before dessert even hit the table. It really is that good and perfect for sharing.

Ingredients

• Rotini pasta: This shape clings to the dressing and adds great texture Select a brand that holds its shape after cooking
• Cucumber: Adds crunch and juiciness Choose a firm one with shiny skin no soft spots
• Carrot: Brings sweetness and color Pick ones that feel heavy for their size
• Sweet onion: Gives a subtle bite that blends well into the salad Opt for a fresh onion with no sprouting
• Bell pepper: Offers a splash of color and sweetness You can use regular or roasted from a jar
• Kalamata olives: Lend a bit of salty depth Go for pitted olives for convenience
• Fresh parsley: Brightens every bite Flat leaf is especially fragrant
• Plain Greek yogurt: Forms the creamy base Opt for full fat for a rich mouthfeel or dairy free if needed
• Red wine vinegar: Adds tang and balances the richness Aged varieties are less sharp
• Lemon juice: Lifts the whole salad with citrusy zing Always use freshly squeezed for best flavor
• Garlic: Gives the tzatziki its signature savory warmth Use fresh cloves and mince finely
• Onion powder: Rounds out the flavor Use a fresh bottle for full spice
• Oregano: Offers a savory herbal note Dried is fine but rub it in your palm before using to revive fragrance
• Fresh dill: Adds classic Greek flavor Use fresh if possible for the most vibrant punch

Step-by-Step Instructions

Cook the Pasta:

Fill a large pot with water and bring to a boil over high heat Add the rotini and a generous pinch of salt Stir frequently and cook until the noodles are just al dente Check early to avoid mushy pasta Once ready drain thoroughly then spread on a baking sheet to cool so they do not stick together

Chop and Prepare Vegetables:

While the pasta cools prep the cucumber carrot onion bell pepper and olives Dice every veg into even pieces about the size of the pasta for a consistent bite Ensure there are no seeds or extra moisture left

Make Tzatziki Dressing:

Measure the Greek yogurt red wine vinegar lemon juice minced garlic onion powder oregano and dill into a mason jar or lidded container Secure the lid and shake until the mixture is completely smooth and creamy Taste and add a splash of water if needed so the dressing will toss easily

Mix the Salad:

In a very large bowl combine the cooled pasta chopped vegetables olives and fresh parsley Pour the dressing over everything then use two big spoons or clean hands to toss thoroughly Coat every ingredient well and gently so nothing gets mushy

Chill and Serve:

Cover the salad and chill it for at least one hour in the refrigerator This not only melds flavors but helps the dressing thicken slightly Stir again before serving and taste for salt If needed add an extra squeeze of lemon or sprinkle more herbs just before serving

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I always look forward to using my own backyard parsley in this recipe because its bright flavor beats anything I get at the store. One time we made this salad picnic style at the beach and by the end of the day not a single rotini was left in the bowl. Tzatziki instantly tastes like summer to me.

Storage Tips

Store leftover pasta salad in an airtight container in the fridge It stays fresh for up to three days If it seems a bit dry after storage just stir in a spoonful of yogurt or a drizzle of olive oil before serving

Ingredient Substitutions

Swap out rotini for penne or bow ties if you like Replace Greek yogurt with your favorite dairy free alternative to make it vegan If you do not have fresh dill use a bit of dried but rub it between your fingers to release the aroma You can leave out olives if they are not your thing or sub in capers for a similar briny touch

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Serving Suggestions

Serve chilled on a big platter with lemon wedges on the side Pairs perfectly with grilled chicken or veggie kebabs Top leftovers with crumbled feta or chopped toasted nuts for a heartier meal

Cultural Context

Tzatziki is a cornerstone of Greek dips known for its cooling effect next to grilled meats and vegetables Translating it into a pasta salad marries quick summer potluck style with classic Mediterranean flavors The bright yogurt dressing keeps everything light and vibrant

Frequently Asked Questions

→ How should the pasta be cooked for best texture?

Cook the pasta just until al dente according to package directions, then rinse under cold water to stop cooking and keep a firm texture in the salad.

→ Can a different pasta shape be used?

Yes, shapes like fusilli, penne, or farfalle work well as alternatives, providing good dressing coverage and texture.

→ How can I make this dish dairy-free?

Substitute the Greek yogurt with a dairy-free alternative to keep the creamy consistency while making it vegan-friendly.

→ How long should it chill before serving?

For the best flavor, let the salad chill in the refrigerator for at least one hour before serving to allow the flavors to meld.

→ Can this salad be made in advance?

Absolutely. Prepare the salad a day ahead, cover, and refrigerate to deepen the flavors and save prep time on the day of serving.

→ What vegetables work best in this salad?

Cucumbers, carrots, sweet onions, bell peppers, and kalamata olives provide crunch and freshness, but you can add or substitute as desired.