Best Tzatziki Pasta Salad

I didn’t grow up eating tzatziki sauce, but the first time I tried it at a Greek restaurant, I was hooked. That cool, garlicky cucumber-yogurt combo was so good that I started putting it on everything—pita chips, grilled chicken, even plain crackers when I was feeling lazy.

The thing about tzatziki is that it makes a great dressing, too. So I thought, why not toss it with pasta and all those Greek flavors I love? That’s how this pasta salad was born. It’s got all the things that make Greek food so crave-worthy—feta, olives, artichokes, fresh dill—but in an easy side dish you can make ahead. Perfect for summer potlucks or those nights when turning on the stove feels like too much work.

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What Kind of Pasta Should I Use?

This recipe calls for penne, but honestly, any short pasta shape will work great here. Rotini, farfalle, or even shells are all good choices because they catch and hold onto that creamy tzatziki dressing in their nooks and crannies. If you’re gluten-free, feel free to use your favorite gluten-free pasta – just make sure to cook it according to the package directions and maybe even a minute less than suggested, since pasta salad is best when the noodles have a little bite to them. Whatever pasta you choose, be sure to rinse it with cold water after cooking to stop it from overcooking and to cool it down for the salad.

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Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Greek yogurt: Regular plain yogurt works fine, though you might want to strain it through cheesecloth for 30 minutes to thicken it up. Sour cream is another option if you don’t mind a tangier flavor.
• Penne pasta: Any short pasta shape will do the job here – try rotini, fusilli, farfalle, or even shells. They all hold the dressing nicely.
• Marinated artichoke hearts: Fresh or frozen artichoke hearts can replace the jarred ones. Just cook them according to package directions and toss with a bit of olive oil and lemon juice before adding.
• Kalamata olives: Not a fan of Kalamata? Green olives or even regular black olives will work. You could also leave them out if olives aren’t your thing.
• Fresh dill: If you don’t have fresh dill, use 2 teaspoons of dried dill instead. Fresh parsley or mint also work well and give the salad a different but equally tasty twist.
• Feta cheese: This is one ingredient I’d recommend keeping – feta really makes this salad what it is. But if you must substitute, try crumbled goat cheese for a similar tangy, creamy effect.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pasta salad is adding the dressing while the pasta is still warm, which causes the yogurt-based sauce to thin out and become watery – always let your cooked penne cool completely to room temperature first.

Overcooking your pasta is another common error that leads to mushy results, so make sure to cook it just until al dente since it will continue to soften as it sits in the dressing.

Don’t forget to drain your cucumber well after dicing it, or even better, sprinkle it with a little salt and let it sit for 10 minutes before patting dry, which removes excess moisture that can water down your salad.

For the best flavor, let the finished salad chill in the fridge for at least an hour before serving, as this gives all the ingredients time to meld together and the flavors to develop.

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What to Serve With Tzatziki Pasta Salad?

This pasta salad is packed with Mediterranean flavors, so it pairs beautifully with grilled chicken, lamb kebabs, or even some simple grilled shrimp skewers. If you’re keeping things vegetarian, serve it alongside some warm pita bread and hummus for a complete meal. This dish also works great as a side at summer barbecues – it goes perfectly with burgers, hot dogs, or grilled vegetables. Since the salad is already pretty filling with all the pasta and toppings, you really just need something simple on the side to round out the plate.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours, so it’s perfect for making ahead! Keep it in an airtight container in the refrigerator for up to 3 days. The flavors really meld together nicely overnight.

Refresh: Since pasta tends to soak up the dressing as it sits, you might want to stir in a little extra Greek yogurt or a splash of olive oil before serving if it looks dry. Sometimes I’ll also add a squeeze of fresh lemon juice to brighten it back up.

Make Ahead: You can prep this salad a day in advance, which makes it great for potlucks or meal prep. Just wait to add the cucumber and fresh dill until right before serving to keep everything crisp and fresh-tasting.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 55-65 g
• Fat: 90-105 g
• Carbohydrates: 175-200 g

Ingredients

For the dressing:

• 7 oz greek yogurt (preferably 5% milk fat)
• 1/3 cup mayonnaise
• 1/4 cup feta cheese
• 1 garlic clove, freshly minced
• 1 1/2 tsp red wine vinegar
• 2 tsp lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tbsp extra virgin olive oil

For the pasta salad:

• 12 oz penne pasta
• 6 oz artichoke hearts, drained and halved
• 2/3 cup Kalamata olives
• 1/4 cup sun-dried tomatoes, chopped into 1/2-inch strips
• 1 cucumber, diced into 1/2-inch pieces
• 1/3 cup red onion, finely diced

For the topping:

• 1/2 cup feta cheese
• 3 tbsp fresh dill, chopped

Step 1: Prepare the Tzatziki Dressing Base

• 7 oz Greek yogurt
• 1/3 cup mayonnaise
• 1/4 cup feta cheese
• 1 garlic clove, freshly minced
• 1 1/2 tsp red wine vinegar
• 2 tsp lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tbsp extra virgin olive oil

In a medium bowl, combine the Greek yogurt, mayonnaise, and crumbled feta cheese, stirring until smooth and well blended.

Add the freshly minced garlic, red wine vinegar, lemon juice, dried oregano, salt, and pepper, whisking together until fully combined.

Finish by drizzling in the extra virgin olive oil while stirring to create a creamy, emulsified dressing.

I like to make this dressing first so the flavors have time to meld together while you prepare the other components.

Step 2: Cook the Pasta

• 12 oz penne pasta

Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente.

Drain the pasta in a colander and rinse briefly with cool water to stop the cooking process and prevent the pasta from sticking together.

Spread the pasta on a clean kitchen towel or paper towels to dry slightly while you prepare the vegetables.

Step 3: Prepare the Fresh Vegetables and Mix-ins

• 1 cucumber, diced into 1/2-inch pieces
• 1/3 cup red onion, finely diced
• 1/4 cup sun-dried tomatoes, chopped into 1/2-inch strips
• 6 oz artichoke hearts, drained and halved
• 2/3 cup Kalamata olives
• 3 tbsp fresh dill, chopped

While the pasta cooks, prepare all your vegetables: dice the cucumber into 1/2-inch pieces, finely dice the red onion, chop the sun-dried tomatoes into 1/2-inch strips, and halve the drained artichoke hearts.

Measure out the Kalamata olives and chop the fresh dill.

Having everything prepped and ready makes assembly quick and efficient.

Step 4: Combine Pasta and Vegetables

• cooked pasta from Step 2
• 6 oz artichoke hearts, drained and halved
• 2/3 cup Kalamata olives
• 1/4 cup sun-dried tomatoes, chopped into 1/2-inch strips
• 1 cucumber, diced into 1/2-inch pieces
• 1/3 cup red onion, finely diced

In a large serving bowl, combine the cooled cooked pasta with the prepared artichoke hearts, Kalamata olives, sun-dried tomatoes, diced cucumber, and finely diced red onion.

Toss gently to distribute all the vegetables evenly throughout the pasta.

Step 5: Dress and Finish the Salad

• tzatziki dressing from Step 1
• 1/2 cup feta cheese
• 3 tbsp fresh dill, chopped

Pour the tzatziki dressing from Step 1 over the pasta and vegetable mixture, and stir thoroughly until all components are well coated and combined.

Top the salad with the additional crumbled feta cheese and the fresh chopped dill.

I recommend tossing just before serving to keep the pasta tender and prevent it from becoming too soft if it sits with the dressing for too long.

Best Tzatziki Pasta Salad

Delicious Best Tzatziki Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 17 minutes mins

Servings 6 servings

Calories 1900 kcal

Ingredients

  

For the dressing

• 7 oz greek yogurt (preferably 5% milk fat)
• 1/3 cup mayonnaise
• 1/4 cup feta cheese
• 1 garlic clove, freshly minced
• 1 1/2 tsp red wine vinegar
• 2 tsp lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tbsp extra virgin olive oil

For the pasta salad

• 12 oz penne pasta
• 6 oz artichoke hearts, drained and halved
• 2/3 cup Kalamata olives
• 1/4 cup sun-dried tomatoes, chopped into 1/2-inch strips
• 1 cucumber, diced into 1/2-inch pieces
• 1/3 cup red onion, finely diced

For the topping

• 1/2 cup feta cheese
• 3 tbsp fresh dill, chopped

Instructions

 

• In a medium bowl, combine the Greek yogurt, mayonnaise, and crumbled feta cheese, stirring until smooth and well blended. Add the freshly minced garlic, red wine vinegar, lemon juice, dried oregano, salt, and pepper, whisking together until fully combined. Finish by drizzling in the extra virgin olive oil while stirring to create a creamy, emulsified dressing. I like to make this dressing first so the flavors have time to meld together while you prepare the other components.
• Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Drain the pasta in a colander and rinse briefly with cool water to stop the cooking process and prevent the pasta from sticking together. Spread the pasta on a clean kitchen towel or paper towels to dry slightly while you prepare the vegetables.
• While the pasta cooks, prepare all your vegetables: dice the cucumber into 1/2-inch pieces, finely dice the red onion, chop the sun-dried tomatoes into 1/2-inch strips, and halve the drained artichoke hearts. Measure out the Kalamata olives and chop the fresh dill. Having everything prepped and ready makes assembly quick and efficient.
• In a large serving bowl, combine the cooled cooked pasta with the prepared artichoke hearts, Kalamata olives, sun-dried tomatoes, diced cucumber, and finely diced red onion. Toss gently to distribute all the vegetables evenly throughout the pasta.
• Pour the tzatziki dressing from Step 1 over the pasta and vegetable mixture, and stir thoroughly until all components are well coated and combined. Top the salad with the additional crumbled feta cheese and the fresh chopped dill. I recommend tossing just before serving to keep the pasta tender and prevent it from becoming too soft if it sits with the dressing for too long.