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Greek Tzatziki Pasta Salad

Greek tzatziki pasta salad with creamy yogurt sauce, crisp cucumber, and juicy cherry tomatoes. Penne or rotini is rinsed and tossed with tzatziki, then chilled for a refreshingly thick, scoopable texture.
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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
  

Greek tzatziki pasta salad
  • 1 lb penne or rotini pasta Use any short pasta shape you like.
  • 1 cup Greek yogurt Plain Greek yogurt works best for a thick dressing.
  • 0.5 cup sour cream Adds tang and extra creaminess to the tzatziki.
  • 1 cucumber Dice the remaining half; grate half for the sauce (and squeeze out moisture).
  • 2 clove garlic Minced for the tzatziki.
  • 2 tbsp lemon juice Fresh lemon juice for brightness.
  • 2 tbsp fresh dill Chopped; reserve a little for garnish if you want.
  • 1 cup cherry tomatoes Halved.
  • 0.5 cup red onion Diced.
  • 0.5 cup Kalamata olives Sliced.
  • 4 oz feta cheese Crumbled.
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Cook and prep
  1. Cook penne or rotini pasta according to package directions until tender, then drain and rinse with cold water to stop cooking (about 10 minutes total).
  2. Dice the cucumber (set aside the diced portion) and grate half the cucumber for the tzatziki; squeeze out excess moisture before mixing.
Make tzatziki sauce
  1. In a bowl, mix Greek yogurt, sour cream, minced garlic, lemon juice, chopped fresh dill, grated squeezed cucumber, salt, and black pepper until smooth and creamy. The mixture should look thick and slightly textured from the cucumber.
Assemble and chill
  1. Combine pasta, remaining diced cucumber, halved cherry tomatoes, diced red onion, and sliced Kalamata olives in a large bowl, tossing to distribute evenly. The ingredients should be evenly spread so each bite gets vegetables.
  2. Add tzatziki sauce and toss until the pasta is fully coated and creamy, with visible cucumber pieces throughout.
  3. Gently fold in crumbled feta cheese so it stays in small crumbles rather than melting into the sauce.
  4. Refrigerate the pasta salad for at least 1 hour before serving, covered, so flavors meld and the dressing thickens.

Notes

Pro tip: squeeze the grated cucumber very well before mixing it into the tzatziki—this prevents watery salad and keeps the dressing thick. Refrigerate leftovers in an airtight container for up to 4 days; freeze is not recommended because yogurt can separate. For a dairy-light swap, use plain Greek yogurt plus a reduced amount of sour cream or substitute lactose-free sour cream if preferred.