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Greek Tzatziki Pasta Salad

Greek tzatziki pasta salad with creamy Greek yogurt dressing, crunchy cucumber, and fresh dill. Penne or rotini is tossed until every bite is coated, then chilled for a cool, tangy Mediterranean side salad.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb penne or rotini pasta
  • 1 cup Greek yogurt
  • 0.5 cup sour cream
  • 1 cucumber
  • 2 cloves garlic
  • 2 tbsp lemon juice
  • 2 tbsp fresh dill
  • 1 cup cherry tomatoes
  • 0.5 cup red onion
  • 0.5 cup Kalamata olives
  • 4 oz feta cheese
  • 0.1 salt to taste
  • 0.1 pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and rinse the pasta
  1. Cook the penne or rotini pasta according to package directions until tender. Drain and rinse under cold water to stop cooking, then spread briefly to cool.
Make the tzatziki
  1. Grate half the cucumber and squeeze out excess moisture so the dressing stays thick. Mix the squeezed cucumber with Greek yogurt, sour cream, minced garlic, lemon juice, chopped dill, salt, and pepper until smooth and creamy.
Assemble the salad
  1. Combine the pasta with the remaining diced cucumber, cherry tomatoes, red onion, and Kalamata olives in a large bowl. Add the tzatziki and toss until well coated.
  2. Gently fold in the crumbled feta cheese so it stays in soft chunks. Serve chilled after resting.
Chill before serving
  1. Refrigerate the pasta salad for at least 1 hour before serving for best flavor and texture. Keep it covered while chilling to prevent drying.

Notes

For the creamiest texture, squeeze the grated cucumber very well before mixing it into the tzatziki so the dressing doesn’t get watery. Store leftovers in an airtight container in the refrigerator for 3–4 days (freezing not recommended). For a lighter option, use all Greek yogurt and omit the sour cream.