A very simple and very good pasta salad, built on the classic ingredients of a tzatziki. Crisp, creamy and tasting of Greek sun and summer.
This tzatziki pasta salad is perfect as a side for the barbecue, with a piece of pan-fried chicken or baked salmon, with a slice of freshly baked bread or as part of a tapas spread.
You can easily cut down on the pasta and add more vegetables – extra cucumber, a little green pepper, finely shredded pointed cabbage or similar.
Pasta salad with tzatziki dressing is simply a lovely summer salad: plenty of garlic, fresh and full of flavour.
If you make the pasta salad ahead, I recommend letting it stand at room temperature for 20 minutes before serving. The starch from the pasta can make the dressing thicken and stiffen, so make sure to rinse the pasta thoroughly once it is cooked.
Tzatziki pasta salad
Ingredients
- 250 g pasta, uncooked weight
- 1 large cucumber – or 1 1/2 smaller ones
- 3 spring onions, finely sliced
- 2 tbsp fresh dill, finely chopped (optional)
- 400 g Greek yogurt
- 2-3 cloves garlic, grated or crushed
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper
Method
- Cook the pasta according to the packet instructions, then rinse it in plenty of cold water. Drain well and leave it to dry in a sieve.
- Slice the cucumber, not too thick and not too thin – the slices should keep a good bite.If the cucumber is thick and very watery around the seeds, I recommend halving it lengthways, scraping out the seeds and then slicing it.
- Mix the Greek yogurt with the lemon juice, olive oil, garlic and dill, and season with salt and pepper.
- Toss the cucumber, spring onions and pasta in the dressing, leave it to stand for a moment and season again with salt and pepper.
- Top with extra spring onion and dill, and crumbled feta if you like.
Nutrition
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