Creamy Greek Pasta Salad 🧄
This Creamy Greek Pasta Salad is your new go-to side dish for summer! It’s loaded with Mediterranean inspired flavor, thanks to creamy Costco tzatziki, juicy cherry tomatoes, briny olives, crunchy cucumbers, and crispy oven-roasted chickpeas on top. No mayo, no stress, just fresh, zesty, feel good flavor in every bite. Serve it cold for a cookout, pack it up for lunch, or make a batch on Sunday for easy weekday meals. This pasta salad is bright, creamy, and full of texture, you’ll be hooked from the first forkful! If you’re looking for more dishes like this one, you can find an entire list here!
👝 How to Store Leftovers
Store in an airtight container for up to 3-5 days, Most of my popular dishes always taste perfect even when heated up for the second time!
🎥 Items Featured in the Video
🗒 More Delicious Salad Recipes
🤔 Common Questions
Goat cheese, crumbled queso fresco, or even vegan feta work well. Just choose something with a tangy, creamy profile to balance the flavors.
Let them cool completely before storing in an open container at room temperature. Don’t refrigerate them moisture will make them soft.
Creamy Greek Pasta Salad
Ingredients
For the Pasta Salad:
- 1 lb fusilli pasta cooked al dente and cooled
- 1 pint cherry tomatoes halved
- 1 large cucumber diced
- ½ small red onion finely diced
- 1 6 oz can black olives, halved (or sub kalamata olives)
- ½ cup crumbled feta cheese
For the Creamy Tzatziki Dressing:
- 1¼ cups Costco Greek tzatziki sauce
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Juice of ½ lemon optional for extra zing
- Salt & pepper to taste
- Optional: chopped fresh dill or parsley
For the Crispy Chickpeas:
- 1 15 oz can chickpeas, drained, rinsed, and very well dried
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp paprika
- ¼ cup olive oil
- Juice of ½ lemon before baking
- Salt & cracked black pepper to taste
Instructions
1️⃣ Roast the Crispy Chickpeas:
- Preheat oven to 425°F.
- Toss chickpeas with garlic powder, onion powder, oregano, paprika, olive oil, lemon juice, salt, and pepper.
- Pro tip: Make sure the chickpeas are completely dry before seasoning — this is the secret to getting them crispy.
- Spread evenly on a parchment-lined baking sheet.
- Roast for 25–30 minutes, shaking halfway through, until golden and crisp.
2️⃣ Cook the Pasta:
- Boil fusilli until al dente, then rinse with cold water to stop the cooking. Let cool completely.
3️⃣ Make the Dressing:
- In a medium bowl, whisk together the tzatziki, olive oil, red wine vinegar, lemon juice (if using), salt, pepper, and fresh herbs.
4️⃣ Assemble the Salad:
- In a large mixing bowl, combine cooled pasta, cherry tomatoes, cucumber, red onion, black olives, and crumbled feta.
- Pour the tzatziki dressing over and toss until everything is well coated.
5️⃣ Top & Serve:
- Just before serving, sprinkle crispy chickpeas on top for max crunch. Garnish with more feta or herbs if desired.
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