Vegan Tzatziki Pasta Salad
This Mediterranean-style pasta salad is tossed in a creamy vegan tzatziki dressing made with plant-based yogurt, cucumber, garlic, and lemon. Loaded with crisp veggies and fresh herbs, it’s cool, tangy, and perfect for summer meals or make-ahead lunches.
Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time (optional): 20 minutes
Total Time: 25–35 minutes
Serves: 4–6
Ingredients
For the Salad
12 oz (340 g) short pasta (penne, fusilli, or farfalle)
1 cup cherry tomatoes, halved
1 medium cucumber, diced
½ cup red onion, thinly sliced
½ cup Kalamata olives, halved
½ cup chickpeas, drained & rinsed
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
For the Vegan Tzatziki Dressing
1 cup unsweetened vegan yogurt (soy, almond, or coconut-based)
½ medium cucumber, grated & excess water squeezed out
2 cloves garlic, minced
Juice of 1 lemon
1 tbsp extra virgin olive oil
1 tsp red wine vinegar
Salt & black pepper, to taste
Optional Garnishes
Extra herbs (dill or parsley)
Toasted pine nuts or sunflower seeds for crunch
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente.
Drain, rinse under cold water, and set aside.
2. Make the Tzatziki Dressing
In a medium bowl, combine vegan yogurt, grated cucumber, garlic, lemon juice, olive oil, vinegar, salt, and pepper.
Mix until creamy. Adjust seasoning to taste.
3. Assemble the Salad
In a large mixing bowl, combine pasta, tomatoes, cucumber, onion, olives, and chickpeas.
Pour tzatziki dressing over and toss gently until well coated.
Fold in fresh dill and parsley.
4. Chill & Serve
Serve immediately or refrigerate for 20–30 minutes for flavors to meld.
Garnish with extra herbs or seeds if desired.
Notes & Tips
Make It Gluten-Free: Use gluten-free pasta.
Meal Prep Friendly: Keeps well in the fridge for up to 3 days (best eaten within 2).
Extra Creamy: Stir in 1 tbsp tahini or cashew cream.
Protein Boost: Double the chickpeas or add grilled tofu.
Frequently Asked Questions
Q: Can I make the dressing ahead?
A: Yes! Store vegan tzatziki in the fridge for up to 2 days. Stir before using.
Q: What’s the best vegan yogurt for this?
A: Unsweetened soy or almond yogurt works best since they’re thick and neutral.
Q: Can I add more veggies?
A: Absolutely — bell peppers, artichoke hearts, or zucchini fit perfectly.
Nutritional Information
Calories: 290
Protein: 9g
Fat: 9g
Carbs: 44g
Fiber: 6g
Sodium: 350mg