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Vegan Tzatziki Pasta Salad Recipe

4.8 from 114 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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