Description
This Tzatziki Pasta Salad with Fresh Vegetables and Herb Dressing is a light, refreshing dish perfect for warm days or as a flavorful side. Featuring al dente rotini pasta tossed with crisp cucumbers, carrots, sweet onions, vibrant bell peppers, kalamata olives, and fresh parsley, all enveloped in a creamy, tangy tzatziki-inspired Greek yogurt dressing infused with garlic, lemon, and dill. A perfect blend of Mediterranean flavors that is easy to prepare and delightful to serve chilled.
Ingredients
Pasta and Vegetables
- 16 ounces rotini pasta (use gluten-free if needed)
- 1 cucumber, diced
- 1 carrot, diced
- 1/2 sweet onion, diced
- 1 bell pepper, diced (can use fire-roasted jarred pepper)
- 1/2 cup kalamata olives, chopped
- 1/2 cup fresh parsley, chopped
Dressing
- 1.5 cups plain unsweetened Greek yogurt (use a dairy-free yogurt for vegan version)
- 1/2 cup red wine vinegar
- 1/2 lemon, juiced
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 tablespoons fresh chopped dill or 1/2 teaspoon dried dill
Instructions
- Cook Pasta: In a large pot, cook the rotini pasta according to the package instructions until al dente. Drain the pasta, then rinse it with cold water to stop the cooking process and cool it completely. Set aside.
- Combine Vegetables and Pasta: In a large mixing bowl, add the cooled pasta along with diced cucumber, carrot, sweet onion, bell pepper, chopped kalamata olives, and fresh parsley. Gently toss to evenly blend all ingredients.
- Prepare Dressing: In a mason jar or small bowl, combine Greek yogurt, red wine vinegar, lemon juice, minced garlic, onion powder, dried oregano, and fresh chopped dill. Shake or whisk vigorously until the dressing is smooth and well combined. If the dressing feels too thick, add 1 teaspoon of water and mix again to achieve desired consistency.
- Toss Salad with Dressing: Pour the tzatziki dressing over the pasta and vegetable mixture. Toss thoroughly to ensure every component is fully coated with the flavorful dressing.
- Chill and Serve: Refrigerate the pasta salad for at least 1 hour to allow the flavors to meld together. Serve chilled as a light and refreshing meal or a vibrant side dish.
Notes
- For a vegan version, substitute plain Greek yogurt with a dairy-free alternative such as coconut or almond-based yogurt.
- Using fire-roasted jarred peppers adds a smoky depth to the salad but fresh bell peppers provide a crisp texture.
- This salad is best served chilled and can be refrigerated for up to 2 days.
- Feel free to add extra fresh herbs like mint or basil for an added dimension of flavor.
- Adjust garlic and lemon juice according to taste preferences.
