Vegan Tzatziki Pasta Salad 

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:

1. In a large pot, cook the pasta according to package instructions. Drain and set aside to cool.

2. In a large mixing bowl, combine the pasta, diced cucumber, carrot, onion, Kalamata olives, bell pepper, and parsley. Toss to combine.

3. 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.

4. Pour the dressing over the pasta salad and toss well to combine.

5. 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