Tzatziki Pasta Fresh Veggies (Printable Version)
Cool noodles, creamy yogurt, loads of veggies and herbs—just right for summer lunches or outdoor parties.
# What You'll Need:
→ Pasta Salad
01 -
1/2 cup fresh parsley, chopped
02 -
1/2 cup kalamata olives, chopped
03 -
1 bell pepper, diced
04 -
1/2 sweet onion, diced
05 -
1 carrot, diced
06 -
1 cucumber, diced
07 -
16 ounces rotini pasta
→ Tzatziki Dressing
08 -
2 tablespoons fresh dill, chopped
09 -
1 teaspoon dried oregano
10 -
1 teaspoon onion powder
11 -
2 cloves garlic, minced
12 -
1/2 lemon, juiced
13 -
1/2 cup red wine vinegar
14 -
1.5 cups plain unsweetened Greek yogurt
# Step-by-Step Guide:
01 -
Spoon all the tzatziki dressing onto your veggies and pasta, tossing everything around so it all gets coated. Pop a lid on and chill it for at least an hour in the fridge before you dig in.
02 -
Drop Greek yogurt, red wine vinegar, lemon juice, minced garlic, onion powder, oregano, and chopped dill into a medium bowl or mason jar. Mix it like crazy till it turns smooth. If it looks way too thick, toss in a splash of water to loosen it up.
03 -
Dump the cooked, cooled rotini with your diced veggies, plus those chopped olives and parsley into a huge bowl. Give it all a good stir so everything hangs out together.
04 -
Chop up the bell pepper, sweet onion, carrot, and cucumber into small bits. Cut the kalamata olives and slice up some fresh parsley.
05 -
Fill a big pot with water and salt it well. Boil your rotini until it's got a little bite, following the package for time. Drain the pasta completely, then leave it aside til it's not hot anymore.
# Additional Notes:
01 -
Let your pasta cool off totally before throwing on the dressing or it'll go kinda weird and split.
02 -
Want it dairy-free? Swap for your favorite plant-based Greek-style yogurt.