Pasta salad with a tzatziki twist

There’s only one salmon filet left in the freezer from the stash we bought last fall. While searching the fridge and pantry for something to have with it for supper I realized there were all the ingredients for a pasta salad. To make it even better with fish there were things to give it a little tzatziki twist.

You probably know tzatziki as that Greek stuff made from yogurt and cucumbers. And it is, but just yogurt is a bit too sharp for my taste, even when merged with the other strong flavors of garlic, dill and onion. So I cut it with Kraft’s olive oil mayo to smooth it out. There’s no dill in my garden (oops!) but there is some Garden Gourmet purèed dill in the refrigerator, along with carrots, broccoli from my friend Steve at Hillside Prairie Gardens, a green pepper, onions and cucumbers (I love the small white ones, they never get bitter) from our garden. The pantry yielded a box of farfalle pasta and red wine vinegar.

This is so simple. Cook the pasta al dente and plunge into icy water to stop the cooking. I cooked the broccoli and carrots in a thimbleful of water in the microwave for about 2 minutes before cooling them in icy water so they’d retain some crunch. Chop the other veggies into small cubes or get creative and dress it up with matchstick slices or even fancy shapes. Mix it all together and let it sit in the fridge for several hours or overnight to blend the flavors.

– Joan, 20 July 2018


Pasta salad with a tzatziki twist

  • 8-10 oz. farfalle or other small pasta, cooked al dente, cooled and drained
  • 1 pepper, any color, chopped into 1/4″ pieces
  • 1 cup broccoli florets
  • 1 carrot, peeled and cut into small dice
  • 1-2 cucumbers, depending on size, peeled, seeded and cut into 1/4″ cubes
  • 1 small red onion, finely chopped, or 3-5 chopped green onions, with tops
  • 2 cloves garlic, minced
  • 1/4 cup fresh chopped dill weed, or 2 tablespoons packaged purèed dill
  • 1/2 cup plain whole Greek yogurt
  • 1/2 cup Kraft Olive Oil MayoIMG_6025
  • 1 tablespoon red wine vinegar
  • salt and pepper to taste

Cook the pasta in boiling water until al dente. Farfalle takes 10-11 minutes. Immediately drain and add the pasta to a bowl filled with iced water. When pasta is cool, drain completely and set aside.

Use small pieces of broccoli florets and cut the carrot into 1/4″ dice. Microwave both in a covered bowl with a tiny amount of water for 2-3 minutes, just until barely softened. Cover with cold water until cooled, then drain. Chop the onion and garlic. Peel and seed the cucumber and cut into 1/4″ cubes. Put all the vegetables and cooled pasta into a large bowl along with the dill, yogurt, mayo, and vinegar. Toss well to combine and season to taste with salt and pepper. Cover and refrigerate for several hours or overnight before serving.


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