If you are like me, you still have some summer garden produce lingering that needs to be used. Even though it is October, I still have garden cucumbers and tomatoes that are delicious in this tzatziki pasta salad with chickpeas.
Has anyone else had a busy fall? I feel like I am so far behind on all my projects, including blog posts. I had extra time at the end of summer to photograph some delicious recipes, and now they are finally making it onto the blog when the produce is almost out of season. Better late than never I suppose.
I love tzatziki sauce, and sure enough it makes a delicious pasta salad. Load it up with veggies and chickpeas for an easy and healthy light dinner, lunch, or side dish.
Variations to the Tzatziki Pasta Salad with Chickpeas recipe:
- I used whole milk Greek yogurt because I think it has the most flavor. If you prefer low fat or fat free, those can be used as well. Regular yogurt also works in place of Greek.
- I tried to make this recipe low salt, and it was lacking. Don’t be tempted to reduce the salt, if anything add a touch more.
- Fresh dill can be used in place of the dried dill if available. Use a full tablespoon instead of a teaspoon.
- Gluten free: use lentil pasta in place of the whole wheat, or any other pasta that you prefer.
- Prefer a finer texture? Try grating the cucumber and using orzo in place of the rotini.
Tzatziki Pasta Salad with Chickpeas
Prep time
Cook time
Total time
Author: Alison's Allspice
Serves: 4 servings
Ingredients
- 8 oz whole wheat pasta, such as rotini
- 1 large cucumber, diced
- 2 cups sliced cherry tomatoes (about a pint)
- 15 oz can chickpeas, rinsed and drained
- ¼ cup diced red onion
- 1 ½ cups Greek yogurt
- 3 garlic cloves, minced
- 2 TBS red wine vinegar
- 1 tsp each: salt and dried dill
- ¼ tsp black pepper
Instructions
- Cook the pasta according to package directions. Cold shock and drain.
- Toss the cold pasta with the cucumber, tomatoes, chickpeas, and red onion.
- In a medium bowl combine the Greek yogurt, garlic, red wine vinegar, salt, dill, and pepper.
- Toss the yogurt sauce with the pasta and veggies. Serve cold.
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