Tzatziki Pasta Salad

A cool summer pasta salad perfect for any grill night! Tangy and fresh…your guest will love it! Adapted Recipe from Christin at SpicySouthernKitchen.


  • 12 ounce bag of Organic Italian Inspired Lilies (or any other short shape of your choice)
  • 1/2 cup 0% fat plain Greek yogurt, or low-fat Greek yogurt (I used 0%)
  • 1/3 cup mayonnaise
  • 3/4 cup feta cheese (1/4 cup for dressing, rest for topping)
  • 2 cloves garlic, minced
  • 2 T. fresh dill, chopped plus more for garnish!
  • 1 t. red wine vinegar
  • 1 T. lemon juice
  • 1/2 t. kosher salt
  • 1/2 t. black pepper
  • 2 T. olive oil
  • 1 14 oz. can of marinated quartered artichoke hearts, drained
  • 2/3 cup Kalamata olives, pitted and halved
  • 1/2 cup oil packed sun dried tomatoes, drained and chopped
  • 1 English cucumber, seeded and diced (can also use a regular cucumber)
  • 1/4 cup finely chopped red onion


  1. Cook pasta according to package directions, drained, and tossed with a splash of olive oil. Set aside.
  2. For pasta sauce, in a medium bowl, add Greek yogurt, mayonnaise, 1/4 cup feta cheese, garlic, red wine vinegar, lemon juice, fresh dill, salt, pepper, and olive oil. Whisk until combined.
  3. In a large bowl, combine pasta, artichoke hearts, olives, sun dried tomatoes, cucumber, and red onion. Pour dressing over mixture and gently toss to coat. Adjust salt and pepper as needed.
  4. Top with more feta cheese, and fresh chopped dill.
  5. Serve immediately, or refrigerate until time to serve. Can make ahead, but not “night before,” as pasta absorbs a lot of the sauce!
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