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This tzatziki-packed pasta bowl is loaded with snappy vegetables and spiral pasta, all coated in a tangy yogurt mix that's bursting with garlic and lemon flavor. Every time I'm bringing a side for a cookout or picnic, this is my go-to since it's cooling and everybody seems to love it.
The first time I took this to the BBQ next door, it was gone way before dessert. People were asking for the how-to before I even sat down. It's just super shareable and crazy delicious.
Irresistible Ingredients
- Rotini pasta: Grab a good spiral that keeps its shape so the dressing sticks well and the bite’s right
- Cucumber: Pick a solid, bright one for a juicy crunch with zero soft patches
- Carrot: Look for carrots that feel dense and heavy, they bring splashy color and light sweetness
- Sweet onion: Use a mild, freshly picked onion—skip any that are sprouting
- Bell pepper: Use fresh or jarred roasted for color and a hint of sweetness
- Kalamata olives: Go for pitted olives to keep things salty and bold with less hassle
- Fresh parsley: Flat-leaf has the best aroma and brightens the whole bowl
- Plain Greek yogurt: Opt for creamy full-fat, or skip dairy with your fave plant-based tub
- Red wine vinegar: Choose aged for mellow tang, cuts through the richness
- Lemon juice: Squeeze it fresh for a zesty punch that wakes up every bite
- Garlic: Mince a fresh clove or two for big savory flavor
- Onion powder: A sprinkle rounds everything out—fresh bottle’s best
- Oregano: Use dried, but rub it between your hands first to bring the aroma to life
- Fresh dill: Go with fresh if you can for classic Greek flavor that pops
Easy-Breezy Directions
- Chill and Serve
- Pop the covered salad in the fridge for an hour or longer so everything melds. Give it a good toss, taste again, and tweak with more herbs or lemon if you feel like it.
- Mix the Salad
- Now toss together your cooled rotini, herbs, parsley, and all those chunky veggies in a giant bowl. Drizzle on the dressing and gently stir so every bit gets coated but don't mush it up.
- Make Tzatziki Dressing
- Add the yogurt, vinegar, lemon, garlic, onion powder, oregano, and dill into a lidded container. Shake it hard till silky smooth—thin with a splash of water if it’s too thick to toss.
- Chop and Prepare Vegetables
- While your pasta cools, dice the pepper, carrot, onions, olives, and cucumber into bite-sized bits about the same size as the noodles. Scoop out seeds and blot off extra liquid so it doesn't get watery.
- Cook the Pasta
- Bring a big pot of water to a rolling boil then add salt and pasta. Stir and cook it to al dente. Drain and spread on a pan so those spirals don’t stick as they cool down.
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I love grabbing parsley from my backyard for this dish—super fresh and so much brighter than what you grab at the store. We made this at a beach picnic once and I swear not a noodle was left. Tzatziki always tastes like summer to me.
Keeping It Fresh
Slip leftover salad into a sealed container and stash it in the fridge. It’ll be just fine for three days. If it gets a little dry, just stir in some extra yogurt or a splash of olive oil before digging in.
Swap-Out Ideas
If you’re out of rotini, use penne or bow ties. To go dairy-free, just use your favorite plant-based yogurt. Only have dried dill? Pinch some in your hand, rub it to wake up the flavor, and toss it in. Skip the olives or swap for capers if that’s more your jam.
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Serving Up Style
Chill it and pile onto a big platter—add lemon wedges on the side. It’s perfect with grilled chicken or veggie kebabs. Sprinkle leftover salad with some feta or toasted nuts to bulk it up for lunch.
How It Got Here
Tzatziki’s a Greek classic, known for cooling down grilled meat and veggies. Turning it into a pasta dish brings together summer BBQ vibes with those classic fresh Mediterranean tastes. That tangy yogurt dressing keeps it lively without feeling heavy.
Common Recipe Questions
- → What's the trick for perfectly cooked pasta here?
Boil your pasta so it's just al dente (still a little firm when you bite). Rinse with cold water right after so it doesn't keep cooking and turn too soft.
- → Can I swap out the pasta shape?
Sure! Try using penne, farfalle, fusilli, or any chunky pasta you like. They all grab that yoghurt dressing nicely.
- → Is there a way to skip the dairy?
Just grab a dairy-free yogurt you enjoy. You'll get the same creamy vibe and it's good for vegans too.
- → How long do I need to chill it before digging in?
Let it hang out in the fridge for at least an hour. That's enough time for all the tasty flavors to mix together well.
- → Can I prep this ahead of time?
Definitely! Make it the day before, cover it up, and chill. It just gets tastier by the next day plus it saves you time later.
- → Which veggies are best for this?
Go for cucumbers, sweet onions, carrots, bell peppers, and kalamata olives for crunch and brightness. Feel free to swap in any favorites too!