Tzatziki Pasta Salad with Cucumber & Mint
Inspired by classic Greek tzatziki, this pasta salad wraps cool cucumber, tangy yogurt, and fresh herbs around tender spirals of pasta. Bright lemon, mint, and dill keep every bite refreshing, while briny olives and creamy feta add depth and contrast. It’s a picnic-ready bowl with silky, herb-laced dressing that clings to every curve.
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
- ½ 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 ¼ 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
- ½ tsp kosher salt for the dressing
- ¼ tsp freshly ground black pepper
For Add-ins & Finish:
- ½ small red onion thinly sliced
- ½ cup cherry tomatoes halved
- ⅓ cup Kalamata olives pitted and halved
- ¼ cup fresh mint leaves chopped
- 2 tbsp fresh dill chopped
- ¼ cup feta cheese crumbled
- ¼ 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, 8–9 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 3–5 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 40°F / 4°C for 30 minutes to let the flavors marry. Toss once more before serving so the dressing is evenly distributed.
Notes
Chef’s Tips:
- For best texture, squeeze the grated cucumber until nearly dry—excess 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, 3–4 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
Calories: 359kcalCarbohydrates: 49gProtein: 14gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.002gCholesterol: 8mgSodium: 1761mgPotassium: 358mgFiber: 3gSugar: 5gVitamin A: 263IUVitamin C: 7mgCalcium: 113mgIron: 2mg
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