Lemon-Dill Tzatziki Pasta Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing pasta salad featuring al dente pasta coated in a bright lemon-dill tzatziki sauce, loaded with garden vegetables for a satisfying summer meal. This Mediterranean-inspired salad recipe (vegetarian), ready in about 40 minutes, pairs ditalini pasta, cucumber, cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 10 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook ditalini pasta in a large pot of salted boiling water for 8-10 minutes until al dente, then drain and rinse under cold water to stop cooking. Toss with 1 tsp olive oil to prevent sticking.
  2. Step 2: Grate the cucumber using the fine side of a box grater, then squeeze out excess moisture using a clean kitchen towel (press firmly for 2 minutes). Place in a large bowl.
  3. Step 3: In the same bowl, combine the drained pasta, 1 cup Greek yogurt, 2 tbsp chopped dill, zest of 1 lemon, 2 tbsp lemon juice, 1 minced garlic clove, 1 tsp olive oil, 1/4 tsp kosher salt, and pinch of black pepper. Mix until pasta is evenly coated and sauce is smooth.
  4. Step 4: Gently fold in 1 cup halved cherry tomatoes and 1/4 cup thinly sliced red onion. Cover and refrigerate for at least 1 hour before serving to allow flavors to develop.

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