Lemon-Dill Tzatziki Pasta Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

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 salads (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.

★ 4.3 (12 ratings) Prep: 30 min Cook: 10 min Serves 4 Mediterranean cuisine 320 cal/serving

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Ingredients

8 oz (225g) ditalini pasta
1/2 medium (about 75g) cucumber
1 cup halved cherry tomatoes
1/4 cup thinly sliced red onion
1 cup (240g) Greek yogurt
2 tbsp finely chopped fresh dill
1 (zest and 2 tbsp juice) lemon
1 clove minced garlic
1 tsp olive oil
1/4 tsp kosher salt
pinch black pepper

Equipment for this recipe

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Instructions

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.
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.
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.
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.

Frequently asked questions

How long does Lemon-Dill Tzatziki Pasta Salad take to make?

Total time is about 40 minutes (30 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Dill Tzatziki Pasta Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ditalini pasta from drying out.

Can I substitute ingredients in Lemon-Dill Tzatziki Pasta Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Dill Tzatziki Pasta Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Dill Tzatziki Pasta Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.