Description
This Greek Gyro Pasta Salad with Tzatziki Dressing is a vibrant and satisfying dish that combines juicy beef, tender pasta, and fresh vegetables. Topped with a creamy tzatziki dressing, it’s perfect for summer gatherings or quick weeknight dinners.
Ingredients
Scale
- 8 ounces (about 2 cups) uncooked rotini pasta (or any pasta of your choice)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced (about 1 cup)
- 1/2 red onion, thinly sliced
- 1 bell pepper, diced (red or yellow)
- 1 cup Kalamata olives, pitted and sliced
- 1 cup feta cheese, crumbled
- 1/2 cup fresh parsley, chopped
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1 pound ground lamb (or ground beef/chicken as a substitute)
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup Greek yogurt
- 1/2 cup cucumber, finely grated and drained
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Salt and pepper, to taste
Instructions
- Begin by cooking the pasta. In a large pot, bring salted water to a boil over high heat. Add 8 ounces of rotini pasta and cook for 8-10 minutes, or until al dente. Stir occasionally to prevent sticking. You’ll know it’s ready when it’s firm to the bite but not crunchy. Drain and rinse under cold water to stop the cooking process.
- While the pasta cooks, prepare the gyro meat. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground lamb (or your chosen substitute) and cook for 5-7 minutes, breaking it up with a spatula until browned. Ensure it’s fully cooked; there should be no pink.
- Once the meat is browned, add 2 minced garlic cloves, 1 tablespoon dried oregano, 1 tablespoon ground cumin, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well to combine and cook for an additional 2-3 minutes until the spices are fragrant.
- In a large mixing bowl, combine the cooked pasta, cooked gyro meat, 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/2 thinly sliced red onion, 1 diced bell pepper, 1 cup sliced Kalamata olives, 1 cup crumbled feta cheese, 1/2 cup chopped fresh parsley, and 1/2 teaspoon dried oregano. Season with salt and pepper to taste. Mix everything gently to avoid breaking the pasta.
- Now, let’s make the tzatziki dressing. In a medium bowl, whisk together 1 cup Greek yogurt, 1/2 cup finely grated and drained cucumber, 2 minced garlic cloves, 1 tablespoon fresh lemon juice, and 1 tablespoon fresh dill. Season with salt and pepper.
- Drizzle the tzatziki dressing over the pasta salad and mix gently until everything is well coated. Serve immediately or refrigerate for at least 30 minutes to let the flavors meld.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: For the best flavor, allow the salad to chill in the fridge for at least 30 minutes before serving. If you find the tzatziki dressing too thick, add a splash of water or extra lemon juice to reach your desired consistency.