Creamy Tzatziki Pasta Salad (Mediterranean Twist!)

This is the kind of pasta salad that makes people ask, “Wait, what’s in this?” and then shamelessly go back for seconds. It’s cool, it’s tangy, it’s crunchy—like your favorite Greek salad met a bowl of al dente pasta and said, “Let’s be iconic.” Perfect for BBQs, meal prep, or that last-minute “I need something impressive but fast” moment. The sauce?

Silky Greek yogurt, lemon, and garlic that coats every noodle like it’s meant to be there. You’ll eat this straight from the fridge and pretend it’s “quality control.”

The Secret Behind This Recipe

The magic is in the tzatziki-inspired dressing that clings to the pasta without turning gloopy. The trick is using thick Greek yogurt for creaminess, grated cucumber for freshness and crunch, and a splash of olive oil for that luxurious mouthfeel.

Add fresh dill and mint to unlock those Mediterranean aromatics, then hit it with lemon zest and juice for brightness. The second secret? Salting and draining the cucumber. This removes extra moisture so your dressing stays creamy—not watery.

Finally, cool the pasta completely before mixing so it absorbs flavor without soaking up all the sauce. Simple tweaks, huge payoff.

Shopping List – Ingredients

• 12 oz (340 g) short pasta (rotini, fusilli, or bowties work best)
• 1 cup thick Greek yogurt (whole milk preferred for creaminess)
• 1 medium English cucumber, grated and drained
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice + 1 tsp lemon zest
• 2 cloves garlic, finely grated or pressed
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh mint, chopped (optional but recommended)
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, thinly sliced or finely diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• Optional add-ins: 1/2 cup diced cucumber, 1/2 cup chickpeas, 1/4 cup capers, grilled chicken or shrimp

How to Make It – Instructions

1. Salt the cucumber. Grate the cucumber on the large holes of a box grater. Toss with a pinch of salt and let it sit in a sieve for 10 minutes.Squeeze out excess moisture with clean hands or a towel.
2. Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package directions. Drain and rinse quickly under cool water to stop cooking.
3. Cool the pasta completely. Spread it on a sheet pan or toss with a drizzle of olive oil so it doesn’t clump.Let it cool for 10–15 minutes.
4. Make the tzatziki dressing. In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, lemon zest, garlic, dill, mint, salt, and pepper. Fold in the drained grated cucumber.
5. Toss it together. Add cooled pasta, tomatoes, red onion, olives, and feta to the bowl. Gently toss to coat every piece.If it looks thick, add a splash of cold water or a bit more olive oil.
6. Taste and adjust. Add more lemon, salt, or herbs to taste. Remember, flavors bloom after chilling.
7. Chill (optional but clutch). Refrigerate 20–30 minutes before serving for peak flavor. Garnish with extra dill and a drizzle of olive oil.

Keeping It Fresh

This salad keeps in the fridge for up to 3 days in an airtight container.

The pasta will absorb some dressing over time, so before serving leftovers, loosen with 1–2 tablespoons of yogurt or a splash of olive oil and lemon juice. Keep the feta and tomatoes separate if you’re meal prepping for several days—mix them in just before eating for best texture. Avoid freezing (unless you enjoy sadness).

Health Benefits

– Protein boost: Greek yogurt adds a solid protein punch without heavy mayo. – Good fats: Olive oil and olives give you heart-healthy monounsaturated fats. – Fiber and micronutrients: Tomatoes, cucumber, and onion bring antioxidants, hydration, and fiber. – Lighter but satisfying: Using yogurt keeps it creamy with fewer calories than mayo-based salads, IMO the best of both worlds. – Bone-friendly: Feta and yogurt contribute calcium and probiotics to support gut health.

Pitfalls to Watch Out For

– Watery dressing: Not draining the cucumber is the fastest way to a sad, thin sauce.

Squeeze it well. – Warm pasta + yogurt = clumpy mess: Cool the pasta completely before mixing. – Oversalting: Olives and feta are salty. Taste before adding extra salt. – Over-garlicking: Fresh garlic gets stronger over time. Start with 1 clove if you’re sensitive. – Herb overload: Dill is powerful.

Measure first, add more later if needed.

Alternatives

– Dairy-free: Use thick coconut yogurt or a high-quality plain plant-based yogurt. Add 1–2 tsp Dijon for body. – Gluten-free: Swap in GF pasta (brown rice or chickpea pasta holds up well). Rinse gently and don’t overcook. – Protein upgrade: Add grilled chicken, shrimp, or chickpeas.

Canned tuna also slaps here, FYI. – Herb swaps: Use parsley and oregano if you’re out of dill and mint. – Low-carb option: Replace half the pasta with spiralized zucchini or chopped romaine for a hybrid salad. – Extra veg: Add bell peppers, artichoke hearts, or roasted red peppers for color and sweetness. – Spice route: A pinch of Aleppo pepper or red pepper flakes adds gentle heat.

FAQ

Can I make this ahead of time?

Yes. Make it up to 24 hours in advance. For the best texture, reserve a few tablespoons of dressing to stir in right before serving.

What pasta shape works best?

Short, ridged shapes like rotini or fusilli hold the creamy dressing better.

Bowties also work, but avoid long noodles unless you enjoy chaos.

How do I prevent the salad from drying out?

Chill it covered, then refresh with a spoonful of yogurt, a squeeze of lemon, and a drizzle of olive oil before serving. It springs back to life quickly.

Can I use regular yogurt instead of Greek?

Use Greek if possible. If using regular yogurt, strain it through a coffee filter or cheesecloth for 30–60 minutes to thicken it first.

Is there a no-garlic version?

Sure.

Skip the garlic and add extra lemon zest and dill. You’ll still get that fresh, tangy profile without the bite.

What protein pairs best?

Grilled chicken, shrimp, or flaky salmon are excellent. For vegetarian, chickpeas or marinated tofu work beautifully.

How long does it last in the fridge?

Up to 3 days.

The herbs will mellow and the pasta will absorb dressing, so plan to refresh before serving.

Can I add more veggies?

Absolutely. Diced bell peppers, chopped cucumbers, artichokes, or spinach fold in nicely without overpowering the dressing.

Final Thoughts

This Creamy Tzatziki Pasta Salad is proof that simple ingredients can feel restaurant-level with a couple of smart moves. The yogurt-lemon-garlic combo locks in freshness, while dill, mint, and olives bring the Mediterranean flavor you crave.

Make it once for a cookout and it’ll become your default bring-along dish—because nothing beats a crowd-pleaser that takes 15 minutes and tastes like vacation. Your only problem? Not making a double batch.