Description
This Creamy Cucumber Yogurt Pasta is everything you love about tzatziki—tangy, garlicky, herby goodness—tossed with perfectly cooked pasta. It’s light, refreshing, and creamy without being heavy, making it the ultimate summer dish. Serve it chilled as a unique side or enjoy it warm for a fast, feel-good lunch or dinner. Either way, it’s bright, satisfying, and packed with flavor.
Instructions
12 oz short pasta (like shells, penne, or rotini)
1 cup plain Greek yogurt (whole milk for best creaminess)
1 cup grated cucumber (squeeze out excess water)
2 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon fresh dill, chopped (or 1 tsp dried)
1 tablespoon lemon juice
Salt and black pepper, to taste
Optional: crumbled feta, chili flakes, or fresh mint for garnish
Notes
Cook the Pasta
Boil pasta in salted water until al dente. Drain and let cool slightly (or chill completely if serving cold).
Prepare the Sauce
In a mixing bowl, whisk together Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper until smooth and creamy.
Combine
Toss the cooked pasta with the yogurt mixture until evenly coated. Taste and adjust seasoning if needed.
Serve
Serve chilled or at room temperature. Top with feta, extra dill, or a drizzle of olive oil for a finishing touch.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner