Creamy Tzatziki Pasta Salad
By Chef Geneviève @oglemang
Published on April 21, 2026
Tzatziki is that little kick this pasta salad needed to wake it up.
This recipe comes from my book Les lunchs (Éditions de l’Homme).
Time and servings
30 minsTotal time
4Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 300 g (⅔ lb) farfalle (or any short pasta)
- 1 can (540 ml) no-salt-added white beans
- 2 cups cherry tomatoes
- 2 mini cucumbers (Lebanese cucumbers)
- 4 tsp olive oil
- 1 cup yogurt-based tzatziki sauce
- 4 tsp fresh oregano
- Freshly ground pepper, to taste
- ¼ tsp salt
Directions
Step 1
Bring a large pot of water to a boil. Cook the pasta according to the package instructions. Drain and rinse to cool slightly.Step 2
Meanwhile, rinse and drain the white beans.Step 3
Cut the tomatoes in half and slice the cucumbers.Step 4
Divide the pasta into 4 airtight containers and drizzle with olive oil.Step 5
Top with the beans, veggies, and tzatziki, but don’t mix yet. Finish each container with oregano leaves, cracked pepper, and a pinch of salt. Close the containers and refrigerate.Step 6
Mix everything together right before eating.Step 7
Storage: Keeps for up to 4 days in the fridge. Do not freeze.