Tzatziki Pasta Salad Fresh Vegetables (Print Version)
# Ingredients:
→ Pasta Salad
01 -
16 ounces rotini pasta
02 -
1 cucumber, diced
03 -
1 carrot, diced
04 -
1/2 sweet onion, diced
05 -
1 bell pepper, diced
06 -
1/2 cup kalamata olives, chopped
07 -
1/2 cup fresh parsley, chopped
→ Tzatziki Dressing
08 -
1.5 cups plain unsweetened Greek yogurt
09 -
1/2 cup red wine vinegar
10 -
1/2 lemon, juiced
11 -
2 cloves garlic, minced
12 -
1 teaspoon onion powder
13 -
1 teaspoon dried oregano
14 -
2 tablespoons fresh dill, chopped
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente. Drain thoroughly and set aside to cool.
02 -
Dice the cucumber, carrot, sweet onion, and bell pepper. Chop the kalamata olives and fresh parsley.
03 -
Place cooled pasta, diced vegetables, chopped olives, and parsley in a large mixing bowl. Toss gently to combine.
04 -
In a mason jar or medium bowl, add Greek yogurt, red wine vinegar, lemon juice, minced garlic, onion powder, oregano, and fresh dill. Shake or whisk vigorously until fully blended. Add 1 teaspoon water if dressing is overly thick.
05 -
Pour tzatziki dressing over the pasta and vegetables. Toss until salad is evenly coated. Cover and refrigerate for at least 1 hour before serving.
# Notes:
01 -
Ensure the pasta is fully cooled before mixing with the dressing to prevent separation.
02 -
For a vegan variation, select a dairy-free Greek-style yogurt.