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pasta salad with tzatziki vegetarian no dairy creamy pasta salad recipes summer side dishes bbq pot luck pasta salads

Tzatziki Pasta Salad

Kelly Jensen
This easy tzatziki pasta salad is loaded with fresh vegetables & bright herbs in a creamy tangy dressing. A great vegetarian pasta side dish for BBQs, cookouts, and potlucks.
5 from 7 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Pasta, Salad, Side Dish
Cuisine American, Greek
Servings 8 people
Calories 306 kcal

Ingredients
  

For the Pasta Salad

  • 16 ounces rotini pasta use gluten free, if needed
  • 1 cucumber diced
  • 1 carrot diced
  • 1/2 sweet onion diced
  • 1 bell pepper diced (can used fire-roasted jarred pepper)
  • 1/2 cup kalamata olives chopped
  • 1/2 cup fresh parsley

For the Tzatziki Dressing

  • 1.5 cups plain unsweetened Greek yogurt use a dairy-free yogurt for vegan version
  • 1/2 cup red wine vinegar
  • 1/2 lemon juiced
  • 2 cloves garlic minced
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh chopped dill or 1/2 teaspoon dried

Instructions
 

  • In a large pot, cook the pasta according to package instructions.  Drain, set aside, and allow to cool.
  • In a large mixing bowl, add the pasta, cucumbers, carrots, onion, kalamata olives, bell pepper, and parsley.  Toss to combine.
  • In a mason jar (I find this easier than a bowl), add the greek yogurt, red wine vinegar, lemon juice, minced garlic, onion powder, oregano, and fresh dill.  Shake well to combine, adding 1 teaspoon of water if dressing is too thick.
  • Pour dressing over the pasta salad, and toss well to combine.  Refrigerate for at least 1 hour before serving, and enjoy!

Nutrition

Calories: 306kcalCarbohydrates: 6gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 153mgPotassium: 195mgFiber: 1gSugar: 3gVitamin A: 1816IUVitamin C: 25mgCalcium: 61mgIron: 1mg
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