Vegan Tzatziki Pasta Salad Recipe
Introduction
This Vegan Tzatziki Pasta Salad is a refreshing and light dish perfect for warm days or as a vibrant side. Combining cool cucumber, creamy dairy-free yogurt, and fragrant dill, it offers all the classic Mediterranean flavors in a plant-based twist.
Ingredients
- 8 ounces pasta of your choice
- 1 medium cucumber, diced
- 1 cup dairy-free yogurt
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
Instructions
- Step 1: In a bowl, combine the dairy-free yogurt, minced garlic, and chopped dill. Stir well to make the tzatziki sauce.
- Step 2: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Step 3: In a large bowl, toss the cooked pasta with the diced cucumber and prepared tzatziki sauce until everything is evenly coated.
- Step 4: Chill the salad for at least 30 minutes before serving to let the flavors meld.
Tips & Variations
- For extra crunch, add chopped red onion or bell peppers.
- Use fresh lemon juice in the sauce for a brighter flavor.
- Try adding olives or cherry tomatoes to enhance the Mediterranean vibe.
- If you can’t find fresh dill, dried dill weed can be used but start with 1 teaspoon.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again, and it can be enjoyed chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular yogurt instead of dairy-free yogurt?
Yes, regular yogurt works fine if you are not avoiding dairy. It will give the salad a creamy texture and traditional flavor.
What pasta works best for this salad?
Short pasta shapes like rotini, penne, or fusilli hold the sauce well and work best for this type of salad.
PrintVegan Tzatziki Pasta Salad Recipe
This Vegan Tzatziki Pasta Salad is a refreshing and healthy dish combining tender pasta with a creamy, tangy dairy-free tzatziki sauce. Featuring cucumber, fresh dill, and garlic in a plant-based yogurt dressing, it’s a perfect light meal or side dish, ideal for warm weather and vegan diets.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
For the Pasta Salad
- 8 ounces pasta (such as rotini or penne)
- 1 medium cucumber, diced or sliced
For the Vegan Tzatziki Sauce
- 1 cup dairy-free yogurt (unsweetened, plain)
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool the pasta and stop cooking.
- Prepare the sauce: In a mixing bowl, combine the dairy-free yogurt, minced garlic, and chopped fresh dill. Season with salt and black pepper to taste, then stir well to create a creamy tzatziki sauce.
- Toss pasta with sauce and cucumber: Add the cooled pasta and diced cucumber to the bowl with the sauce. Gently toss everything together until the pasta and cucumber are evenly coated with the vegan tzatziki dressing.
- Chill and serve: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature as a refreshing vegan dish.
Notes
- For best flavor, use fresh dill and high-quality dairy-free yogurt.
- You can substitute the cucumber with diced celery or zucchini for variation.
- This pasta salad can be prepared a few hours ahead and stored in the refrigerator.
- Add lemon juice or vinegar to the sauce for a tangier flavor if desired.
Keywords: vegan tzatziki, pasta salad, dairy-free tzatziki, cucumber pasta salad, vegan Mediterranean salad, easy vegan recipe
