Creamy Avocado Tzatziki Pasta Salad – Bright, Fresh, and Satisfying
This pasta salad brings cool tzatziki vibes together with creamy avocado for a bowl that’s crisp, tangy, and surprisingly filling. It’s the kind of dish that works for weeknights, picnics, or a light lunch that still feels special. The sauce is silky without being heavy, and the fresh cucumbers and herbs keep every bite bright.
You can make it ahead, toss in your favorite veggies, and serve it chilled or at room temperature. It’s simple, fresh, and always a crowd-pleaser.
Creamy Avocado Tzatziki Pasta Salad – Bright, Fresh, and Satisfying
Ingredients
- 12 ounces short pasta (rotini, fusilli, or shells)
- 1 large ripe avocado
- 1 cup plain Greek yogurt (whole milk for extra creaminess)
- 1 medium English cucumber, grated or finely diced (about 1 1/2 cups)
- 1 small garlic clove, finely grated
- 1–2 tablespoons fresh lemon juice, to taste
- 1–2 teaspoons lemon zest
- 2 tablespoons extra-virgin olive oil
- 2–3 tablespoons fresh dill, chopped
- 2 tablespoons fresh mint, chopped (optional but recommended)
- 1/4 cup finely chopped red onion or shallot
- 1/2 cup cherry tomatoes, halved (optional for color)
- Salt and freshly ground black pepper, to taste
- Crumbled feta, to taste (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.Drain and rinse briefly under cool water to stop the cooking. Shake off excess water.
- Prep the cucumber: If grating, sprinkle with a pinch of salt and let it sit for 5 minutes. Squeeze out excess moisture with clean hands or a kitchen towel.This keeps the sauce from getting watery.
- Make the avocado tzatziki: In a large bowl, mash the avocado until mostly smooth. Stir in Greek yogurt, garlic, lemon juice, lemon zest, olive oil, dill, and mint. Season with salt and pepper.Taste and adjust lemon or salt as needed.
- Fold in the veg: Add the cucumber, red onion, and cherry tomatoes. Stir gently to combine.
- Toss with pasta: Add the cooled pasta to the bowl. Toss until the pasta is evenly coated and the veggies are distributed.If the sauce feels thick, add a splash of water or olive oil to loosen it.
- Top and rest: Sprinkle with crumbled feta if using. Let the salad sit for 10–15 minutes to let the flavors mingle. Serve chilled or at cool room temperature.
What Makes This Recipe So Good
- Creamy without mayo: Avocado and Greek yogurt create a lush, tangy sauce that’s lighter than mayonnaise-based salads.
- Big flavors, minimal effort: Lemon, garlic, dill, and cucumber turn a few ingredients into a bold, fresh dish.
- Flexible and forgiving: Works with most short pastas, leftover veggies, and your choice of protein.
- Make-ahead friendly: The flavors meld beautifully after a short rest, making it great for meal prep.
- Great for all seasons: Refreshing in summer, yet hearty enough when you need a comforting lunch.
Ingredients
- 12 ounces short pasta (rotini, fusilli, or shells)
- 1 large ripe avocado
- 1 cup plain Greek yogurt (whole milk for extra creaminess)
- 1 medium English cucumber, grated or finely diced (about 1 1/2 cups)
- 1 small garlic clove, finely grated
- 1–2 tablespoons fresh lemon juice, to taste
- 1–2 teaspoons lemon zest
- 2 tablespoons extra-virgin olive oil
- 2–3 tablespoons fresh dill, chopped
- 2 tablespoons fresh mint, chopped (optional but recommended)
- 1/4 cup finely chopped red onion or shallot
- 1/2 cup cherry tomatoes, halved (optional for color)
- Salt and freshly ground black pepper, to taste
- Crumbled feta, to taste (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
Drain and rinse briefly under cool water to stop the cooking. Shake off excess water.
- Prep the cucumber: If grating, sprinkle with a pinch of salt and let it sit for 5 minutes. Squeeze out excess moisture with clean hands or a kitchen towel.
This keeps the sauce from getting watery.
- Make the avocado tzatziki: In a large bowl, mash the avocado until mostly smooth. Stir in Greek yogurt, garlic, lemon juice, lemon zest, olive oil, dill, and mint. Season with salt and pepper.
Taste and adjust lemon or salt as needed.
- Fold in the veg: Add the cucumber, red onion, and cherry tomatoes. Stir gently to combine.
- Toss with pasta: Add the cooled pasta to the bowl. Toss until the pasta is evenly coated and the veggies are distributed.
If the sauce feels thick, add a splash of water or olive oil to loosen it.
- Top and rest: Sprinkle with crumbled feta if using. Let the salad sit for 10–15 minutes to let the flavors mingle. Serve chilled or at cool room temperature.
Keeping It Fresh
- Storage: Store in an airtight container in the fridge for up to 2 days.
The avocado may dull in color slightly, but the lemon helps keep it green.
- Revive before serving: Stir in a squeeze of lemon and a drizzle of olive oil to refresh the texture after chilling.
- Keep cucumber dry: Squeezing excess water out of the grated cucumber prevents sogginess on day two.
- Add delicate toppings later: Hold back on extra herbs or feta until just before serving for the best texture and flavor.
Health Benefits
- Heart-healthy fats: Avocado and olive oil provide monounsaturated fats that support heart health and fullness.
- Protein boost: Greek yogurt adds a solid hit of protein, making the salad more satisfying.
- Fiber and micronutrients: Whole ingredients like cucumber, herbs, and optional tomatoes bring fiber, vitamins C and K, and antioxidants.
- Lighter than mayo-based salads: Using yogurt keeps calories and saturated fat in check while staying creamy.
Common Mistakes to Avoid
- Undersalting the pasta water: Well-salted water is your first chance to season the dish. It makes a noticeable difference.
- Skipping the cucumber squeeze: Extra moisture will thin the sauce and dull the flavor.
- Using underripe avocado: You want a soft, ripe avocado for a smooth, creamy sauce.
- Overcooking the pasta: Al dente pasta holds up better in the fridge and keeps the salad from turning mushy.
- Not balancing acidity: Taste and adjust lemon juice and salt at the end. The right tang keeps everything bright.
Variations You Can Try
- Protein add-ins: Grilled chicken, shrimp, chickpeas, or flaked tuna make it a more complete meal.
- Veggie swap: Add bell peppers, olives, spinach, or roasted zucchini.
Use what you have.
- Herb twist: Swap dill and mint for basil and parsley for a different but delicious profile.
- Dairy-free: Use a thick, unsweetened plant-based yogurt and skip the feta. Add extra lemon and a pinch of nutritional yeast for depth.
- Gluten-free: Use gluten-free short pasta. Rinse gently and drain well to avoid gumminess.
- Spicy kick: Add a pinch of red pepper flakes or a spoonful of harissa for gentle heat.
FAQ
Can I make this ahead?
Yes.
Make it up to a day in advance, but for best texture, add fresh herbs and feta just before serving. Stir in a splash of lemon and olive oil to perk it up.
What pasta shape works best?
Short, nubby shapes like rotini, fusilli, penne, or shells hold onto the creamy sauce. Avoid long strands like spaghetti for this style of salad.
How can I keep the avocado from browning?
Use fresh lemon juice and store the salad in an airtight container.
Press a piece of parchment directly onto the surface before sealing to minimize air exposure.
Is there a way to make it lighter?
Use low-fat Greek yogurt and reduce the olive oil to 1 tablespoon. The avocado still provides creaminess, so the texture stays satisfying.
Can I skip the garlic?
Yes. The salad will be milder but still tasty.
You can add a pinch of garlic powder for a softer garlic note.
What if my sauce is too thick?
Thin it with a tablespoon or two of cold water, an extra drizzle of olive oil, or a small splash of milk until it coats the pasta smoothly.
Can I use regular cucumber?
Yes. Peel and seed it first to remove excess water and bitterness. Then grate or dice and squeeze out the liquid.
Final Thoughts
Creamy Avocado Tzatziki Pasta Salad is fresh, filling, and easy to adapt to whatever’s in your kitchen.
It’s a simple formula: bright lemon, cool cucumber, silky avocado, and tender pasta. Make it once, and you’ll start craving that tangy, herb-packed sauce. Keep it on hand for quick lunches, potlucks, or any time you want something cool and satisfying without much fuss.
