This Vegan Tzatziki Pasta Salad is a light, creamy, and refreshing side dish perfect for summer gatherings. Featuring crunchy vegetables, including cucumber, carrot, and bell pepper, paired with pasta and dressed in a tangy tzatziki sauce, this salad bursts with Mediterranean flavors. The rich and creamy dressing is made with plant-based yogurt and brightened up with fresh herbs like dill and parsley. This dish is versatile, quick to prepare, and ideal for BBQs, picnics, or meal prep.
Ingredients:
16 oz rotini pasta (use gluten-free if needed)
1 cucumber, diced
1 carrot, diced
1/2 sweet onion, diced
1 bell pepper, diced (can use fire-roasted jarred pepper)
1/2 cup Kalamata olives, chopped
1/2 cup fresh parsley, chopped
For the Tzatziki Dressing:
1.5 cups plain unsweetened Greek yogurt (use dairy-free yogurt for vegan version)
1/2 cup red wine vinegar
1/2 lemon, juiced
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon dried oregano
2 tablespoons fresh chopped dill (or 1/2 teaspoon dried dill)
Directions:
In a large pot, cook the pasta according to package instructions. Drain and set aside to cool.
In a large mixing bowl, combine the pasta, diced cucumber, carrot, onion, Kalamata olives, bell pepper, and parsley. Toss to combine.
In a mason jar, add Greek yogurt, red wine vinegar, lemon juice, minced garlic, onion powder, oregano, and fresh dill. Shake well to combine, adding 1 teaspoon of water if the dressing is too thick.
Pour the dressing over the pasta salad and toss well to combine.
Refrigerate for at least 1 hour before serving. Enjoy chilled!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Kcal: 306 kcal
Carbohydrates: 6g
Protein: 5g
Fat: 2g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 1g
Trans Fat: 1g
Cholesterol: 2mg
Sodium: 153mg
Potassium: 195mg
Fiber: 1g
Sugar: 3g
Vitamin A: 1816 IU
Vitamin C: 25mg
Calcium: 61mg
Iron: 1mg