This pasta salad uses a yogurt-and-cucumber dressing โ essentially tzatziki โ as the sauce, so every bite of rotini gets coated in something tangy, garlicky, and fresh rather than a pool of mayo sitting at the bottom of the bowl. It comes together in about 35 minutes, holds well in the fridge for a couple of days, and works as a side or a light main. If you have Greek yogurt, a cucumber, and some dried herbs in a pinch, you can make a version of this tonight.
The short version of why this works
Two things carry this recipe. First, squeezing the grated cucumber dry before it goes into the dressing is not optional โ skip it and you get a watery sauce that slides right off the pasta within an hour. Wring it hard in a towel until almost no liquid comes out. Second, the cucumber is split: grated into the dressing for flavor, diced into the salad for crunch. That one ingredient doing two jobs is what keeps the texture interesting from the first bite to the last. Everything else โ the feta, the olives, the pine nuts โ is layered on top of that foundation.
If something goes sideways
- Dressing is too thick to toss: Add the reserved pasta water a teaspoon at a time. Cold pasta absorbs dressing fast, so loosen it slightly before combining โ you can always add more yogurt later but you canโt take liquid back out.
- Salad tastes flat: The yogurt needs salt to wake up. Taste the finished salad and add a pinch of kosher salt directly, then toss and taste again. Lemon juice also helps โ a small extra squeeze at the end can fix a dull bowl.
- Pine nuts burned: They go from pale to dark in under a minute in a dry pan. If yours scorched, skip them entirely or swap in roughly chopped walnuts or sunflower seeds โ both work fine here and cost less.
- Red onion is too sharp: Soak the slices in cold water for 10 minutes, then drain and pat dry. The bite softens considerably without losing the flavor.
- Pasta clumped after cooling: Toss the drained pasta with a small drizzle of olive oil while itโs still warm and spread it on the tray. It wonโt stick and the oil doesnโt interfere with the dressing.
Ingredient notes
- Full-fat Greek yogurt: This is worth using as written โ low-fat versions are thinner and the dressing wonโt cling the same way. If you only have low-fat, strain it through a fine-mesh sieve lined with a paper towel for 20 minutes before using.
- Kalamata olives: Any briny black olive works. Canned black olives are milder but still add the salty contrast the salad needs.
- Fresh mint and dill: If you only have one, use it โ the salad wonโt suffer. Dried dill can substitute at about one-third the volume; dried mint is less successful and best skipped if unavailable.
- Feta cheese: Block feta packed in brine is saltier and creamier than pre-crumbled. If you use the pre-crumbled kind, taste before adding extra salt to the dressing.
- Rotini or cavatappi: The spiral shape is the point โ it traps the yogurt dressing. Penne or farfalle are reasonable backups. Avoid smooth pasta shapes like spaghetti or rigatoni.
Storage and make-ahead
Store the salad in an airtight container in the refrigerator for up to 2 days. The yogurt dressing thickens as it sits and the pasta continues to absorb it, so stir in a tablespoon or two of water or plain yogurt before serving leftovers. The cherry tomatoes and pine nuts are the first things to suffer โ if youโre making this more than a few hours ahead, hold the pine nuts out and add them right before serving so they stay crisp. Dress it at the table if youโre bringing it to a gathering โ a pre-dressed salad goes limp fast when it sits out. The undressed components keep separately for up to 3 days, which makes this a solid meal-prep option for weekday lunches.
Tzatziki Pasta Salad with Cucumber & Mint
Equipment
- Large pot
- Colander
- Large mixing bowl
- Medium mixing bowl
- Microplane or fine grater
- Whisk
- Chef's Knife
- Cutting board
- Clean kitchen towel or cheesecloth
Ingredients
For the Tzatziki Base Prep:
- 1 large English cucumber divided; half coarsely grated, half diced
- ยฝ tsp kosher salt for salting grated cucumber
For the Pasta:
- 12 oz rotini pasta or cavatappi
- 1 tbsp kosher salt for pasta water
- 2 tbsp reserved pasta cooking water as needed, to loosen dressing
For the Tzatziki Dressing:
- 1 ยผ cups full-fat Greek yogurt thick, strained
- 2 tbsp extra-virgin olive oil
- 1 tsp lemon zest finely grated
- 1 tbsp fresh lemon juice
- 1 tsp white wine vinegar
- 1 clove garlic finely grated
- ยฝ tsp kosher salt for the dressing
- ยผ tsp freshly ground black pepper
For Add-ins & Finish:
- ยฝ small red onion thinly sliced
- ยฝ cup cherry tomatoes halved
- โ cup Kalamata olives pitted and halved
- ยผ cup fresh mint leaves chopped
- 2 tbsp fresh dill chopped
- ยผ cup feta cheese crumbled
- ยผ cup pine nuts lightly toasted
Instructions
- Prep the Cucumber: Split the English cucumber in half lengthwise. Coarsely grate half and dice the remaining half. Toss the grated portion with 1/2 tsp kosher salt and set in a fine-mesh sieve over a bowl for 10 minutes to draw out moisture.
- Cook the Pasta: Bring a large pot of water to a rolling boil; season with 1 tbsp kosher salt. Add rotini and cook until al dente, 8โ9 minutes or per package directions. Reserve 2 tbsp pasta water, drain, then rinse briefly under cool water to halt cooking. Spread on a tray to steam off for 3โ5 minutes.
- Make the Tzatziki Dressing: Wrap the salted grated cucumber in a clean towel and squeeze firmly to remove excess liquid. In a medium bowl, whisk Greek yogurt, olive oil, lemon zest, lemon juice, white wine vinegar, grated garlic, 1/2 tsp kosher salt, and black pepper until smooth and emulsified. Fold the squeezed grated cucumber into the dressing.
- Build the Salad: In a large mixing bowl, combine cooled pasta, the diced cucumber, red onion, cherry tomatoes, and Kalamata olives. Add the tzatziki dressing and toss to coat; if needed, splash in a little reserved pasta water (up to 2 tbsp) to achieve a silky, clinging consistency.
- Herbs and Finish: Gently fold in mint and dill. Taste and adjust seasoning with a pinch more salt or lemon to brighten. Scatter feta and toasted pine nuts over the top.
- Chill and Serve: Cover and refrigerate at 40ยฐF / 4ยฐC for 30 minutes to let the flavors marry. Toss once more before serving so the dressing is evenly distributed.
Notes
Chefโs Tips:
- For best texture, squeeze the grated cucumber until nearly dryโexcess water will thin the dressing.
- Shape Matters: Rotini or cavatappi grip creamy sauces; avoid very smooth shapes which shed dressing.
- If using low-fat yogurt, strain it in a coffee filter for 30 minutes to thicken before whisking.
- To toast pine nuts on the stovetop, warm a dry skillet over medium heat and stir until golden and fragrant, 3โ4 minutes; cool completely before adding.
- This salad keeps well up to 2 days refrigerated; freshen with a squeeze of lemon and a spoon of yogurt if it tightens up.
Nutrition
Frequently asked questions
Can I use regular yogurt instead of Greek yogurt?
Regular yogurt is too thin and will make the dressing runny. If Greek yogurt isnโt available, strain regular plain yogurt through a cheesecloth or paper-towel-lined sieve for at least 30 minutes to thicken it before using.
Can I make this salad dairy-free?
A thick, unsweetened coconut or cashew-based yogurt is the most workable substitute for the Greek yogurt in the dressing. Skip the feta or use a dairy-free crumbled alternative โ the salad will be less tangy overall, so add a little extra lemon juice to compensate.
Do I have to chill it for 30 minutes, or can I serve it right away?
You can serve it immediately, but the 30-minute chill lets the garlic mellow and the dressing absorb into the pasta so the flavors come together. If youโre short on time, at least let it rest for 10 minutes at room temperature.
Can I add protein to make it a full meal?
Grilled or rotisserie chicken is the most straightforward addition โ shred or cube it and fold it in just before serving. Canned chickpeas, rinsed and drained, also work well and keep the dish vegetarian.