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Mediterranean Pasta Salad with Tzatziki

May 18, 2018 4 Comments

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Mediterranean Pasta Salad with Tzatziki | Chef Shiv

You probably know about my obsession with Banza chickpea pasta by now (if not, see my 15-Minute Banza Pasta with Veggies) and with summer BBQ season upon us, I was excited to put a flavorful and good-for-you twist on the classic pasta salad.

Tzatziki: hard to pronounce, easy to make

I love using Greek yogurt in place of mayo so I thought why not go all the way Greek and make the dressing a zippy, lemony tzatziki sauce — still not sure if I’m saying it correctly but definitely sure that it tastes great. The tzatziki gives the salad a nice refreshing flavor, raw vegetables add lots of crunch, and the high-protein Banza pasta makes it filling.

Mediterranean Pasta Salad with Tzatziki | Chef Shiv
Mediterranean Pasta Salad with Tzatziki | Chef Shiv
Mediterranean Pasta Salad with Tzatziki | Chef Shiv

As always, my goal is for my recipes to be so delicious that no one can can tell they’re ‘healthy.’ I genuinely get excited when I see people enjoy real, nutritious food, whether it’s a veggie-loaded meal or a naturally sweetened dessert. And of course that’s exactly why I started this blog — hoping to inspire all of you, one by one!

Mediterranean Pasta Salad with Tzatziki | Chef Shiv
Mediterranean Pasta Salad with Tzatziki | Chef Shiv

But when offering up healthier food, sometimes expectations have to be managed a little, and someone who’s used to processed food with added sugars, lots of meat, etc. may need time to adjust. And this applies to both mindset and taste buds — it’s definitely a gradual shift and everyone is different. There will probably always be that person who wants to be left alone with their hot dog and Diet Coke, and I try to understand since that was literally me not too long ago…LOL.

Mediterranean Pasta Salad with Tzatziki | Chef Shiv

Anyway, back to the expectations: this is one of those dishes that might need a little asterisk next to it — if someone has a bite expecting it to be the all-American pasta salad that’s ~50 percent mayo, they might be disappointed. But the freshness and flavor in this salad will keep most of us reaching for more, and that’s all I can ask 🙂

Mediterranean Pasta Salad with Tzatziki | Chef Shiv

If you love Mediterranean food and want to mix things up, give this salad a try! It’s a great make-ahead dish, too.

Mediterranean Pasta Salad with Tzatziki

A refreshing and nutritious take on the classic pasta salad! Made with Banza chickpea pasta, it has enough protein to be a main course or to feed a crowd as a side dish. Tzatziki also makes a great dip on its own - see note below.
5 from 1 vote
Print Recipe
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course, Salad, Side Dish
Cuisine Mediterranean
Servings 4 - 8

Ingredients
  

  • 9- oz package Banza chickpea pasta* - I used cavatappi
  • 3 cups, packed, lacinato/Tuscan kale - about ½ bunch
  • 1 small cucumber, roughly peeled & chopped into small chunks (~1 cup)
  • 1 cup grape tomatoes, halved
  • ⅓ cup sundried tomatoes (drained if in oil), sliced
  • ¼ cup hemp seeds - optional
  • ½ cup crumbled feta cheese - optional

Tzatziki

  • ½ cup plain Greek yogurt, ideally grass-fed**
  • ½ tsp lemon zest from ½ large lemon - optional
  • 3 tbsp fresh lemon juice, from 1 large lemon
  • 1 tbsp, lightly packed, minced fresh dill (from several sprigs)
  • 1 large garlic clove, pressed or minced (~½ tsp)
  • 1 tbsp extra-virgin olive oil
  • ¼ tsp fine sea salt
  • freshly ground pepper

Instructions
 

  • Cook pasta according to package directions - I cooked the cavatappi for 8 minutes. Drain, rinse and set aside.
  • Meanwhile, prepare the kale: rinse and dry it well, remove the tough stems, and chop into small pieces. Add it to a large bowl, sprinkle with salt, and massage it until it softens (see Kale Tips).
  • Prepare the rest of the salad ingredients and add to the bowl. Add the cooled pasta.
  • In a small bowl, whisk together all of the tzatziki ingredients. Taste and adjust seasonings if needed. Pour tzatziki over the pasta mix and use a large spoon or spatula to mix it well. Garnish with lemon slices and more thyme or other fresh herbs.
  • The salad will keep in the fridge for 4-5 days.

Notes

*Banza is sold at Whole Foods and most grocery stores, and online at Amazon, Thrive Market (referral link for 25% off), Fresh Direct, etc. If you can’t find it, I’d recommend whole-wheat or brown-rice pasta.

**I used non-fat yogurt but use low- or full-fat for a slightly richer sauce.
 
Feel free to add more veggies - chopped bell pepper or minced red onion would be great additions. You can use other greens instead of kale but I would wait to add them until just before serving, and note that they won’t hold up as well in leftovers.
 
To make the tzatziki as a dip: skip the olive oil, reduce the lemon juice to 2 tbsp, and add the chopped cucumber straight into the yogurt mix.

Please leave a comment and rating below if you try it!

Filed Under: Mains, Salads Tagged With: Banza, easy, kale, leftovers, make ahead, super seeds, take to work, weeknight dinner

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Reader Interactions

Comments

  1. Maryanne

    June 27, 2018 at 6:01 pm

    Loved this ! Great summer meal! The olives added depth.

    Reply
    • Siobhan

      June 27, 2018 at 8:39 pm

      So glad you liked it! And thanks for the tip – definitely going to try it with olives next time!

      Reply
  2. Michele

    May 29, 2018 at 4:20 pm

    I loved it. Used regular pasta (didn’t have access to Banza). And added chopped Kalamata olives to increase the “Greekness”. Will definitely make again. Thanks!

    Reply
    • Siobhan

      May 29, 2018 at 4:39 pm

      Ooh great call with the olives! Thanks for trying it!

      Reply

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