Creamy Spicy Tzatziki Pasta Salad (Vegan) is a delicious twist on the classic Greek dip, combining tangy flavors with a kick of heat. With a vegan yogurt base mixed with jalapeno pepper, cucumber and dill herbs, this vegan tzatziki salad will surely be a hit at your next gathering.
There are various ways to make vegan tzatziki. However, I used vegan yogurt for the ultimate flavors for this tzatziki sauce dressing. Also, yogurt is excellent for gut health, making this tzatziki sauce pasta salad healthy and nutritious.
Why Tzatziki dressing?
It’s a Mediterranean favorite. Traditionally it’s paired with grilled protein. In this recipe, by integrating this creamy, tangy sauce into a pasta salad, I decided to create a unique fusion.
Choosing the right pasta for this recipe
This is a versatile salad recipe in which you can be creative enough to include your choice of pasta. However, if you want to add more health and protein to your pasta dish, I would suggest using chickpea pasta. If you like traditional taste then regular spiral or fusilli works.
Very often, we love Cajun pasta for our dinner. Beetroot pasta and avocado pasta are a favorite lunch option. For an Indian fusion meal, we love masala pasta. Hummus pasta is another great Mediterranean fusion recipe.
Why you will like this recipe
High in fiber and protein
Vegan and can be easily made gluten-free
Quick and simple
Few handful ingredients
Ingredients
Ingredients notes
Vegan yogurt – any plant-based yogurt works in this recipe. You may also use vegan plain Greek yogurt if desired.
Jalapeno – I used it to add a bit more flavor and spice.
Tahini paste – I used to make it to make tzatziki salad dressing creamy and also more flavorful. This also adds more nutrition.
Dill – fresh dill or dried dill works equally well in this tzatziki pasta salad recipe.
Cucumber – I used cucumber in two ways. For the dressing I used grated cucumber and for the salad I used chopped cucumber.
Veggies – any veggies of your choice can be used.
For detailed measurements of ingredients, please scroll down to the recipe card at the bottom of this post.
How to make
Firstly, in a blender, I blended vegan yogurt, jalapeno pepper, and tahini paste until smooth. Then, I spooned it out in a mixing bowl and kept it aside.
Secondly, I grated cucumber.
Next, in the blended yogurt, I mixed in grated cucumber, dill, garlic powder, salt and lemon juice. Then, I kept it aside.
Thereafter, in a large bowl, I combined cooked pasta, red bell pepper, sliced black olives, sliced cherry tomatoes, and chopped cucumber.
Afterwards, I drizzled the dressing over it.
After that, with the help of two spoons or spatula, I tossed everything well.
We all loved this tangy tzatziki pasta salad.
Serving tips
You may top it with vegan feta cheese to make it taste more like Greek pasta salad with tzatziki dressing. Some croutons also pair well. Pita and hummus as a side taste amazing.
Storage Tips
It’s best to serve this pasta salad with tzatziki sauce immediately. However, the leftovers can be refrigerated in an air tight container to be used for lunch the next day.
However, tzatziki salad dressing can be made ahead of time and refrigerated in a glass container for about 1 week.
You may boil pasta in advance and refrigerate in an airtight container for about 4-5 days. When ready, assemble everything and serve.
Expert Tips
- It is important to blend the yogurt as the first step with jalapeno and tahini before mixing with cucumber and herbs for the extra creamy dressing.
- Most importantly, let the pasta cool down to room temperature before mixing everything for the best taste.
Yes! First of all, Tzatziki is healthier than ranch and I used chickpea pasta for a high protein content in this recipe. Veggies add to fiber and other micronutrients.
After cooking when you drain the pasta and rinse with cold water, the cooking stops. This helps the pasta to retain its al-dente texture and also removes extra starch. Moreover, it cools down which makes the salad tastier.
You may remove its seeds if needed. But adding jalapeno pepper to tzatziki salad adds a more unique flavor.
More related recipes
Chickpea quinoa salad
Mexican quinoa salad
Tomato cucumber pasta salad
This post may contain affiliate links which means that if you click on them and make a purchase, I will get a small commission. Moreover, I share only those products that I use personally and love.
I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
Where to find me?
Follow me on Facebook or on Twitter. You may tag @kiipfit on Instagram with your recipe remake images because I would love to see what you cooked.
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with a 5-star rating.
In addition, you may check out my cookbook for everyday comfort vegan recipes.
Creamy Spicy Tzatziki Pasta Salad (Vegan)
Ingredients
For the dressing
- 1/2 cup vegan plain yogurt
- 1 tbsp tahini paste
- 1 whole jalapeno pepper – stem removed (remove seeds if desired)
- 1/4 cup grated cucumber
- 1 tsp dill herb (fresh or dried)
- 1/2 tsp garlic powder
- 1 tbsp lemon juice
- salt as per taste
For the salad
- 3 cups cooked chickpea pasta (regular or whole grain pasta can also be used)
- 1/2 cup thinly sliced red onion
- 1/4 cup sliced black olives
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup chopped cucumber
- 1/4 cup sliced cherry tomatoes
Instructions
- In a blender combine vegan yogurt, tahini paste and jalapeno pepper. Blend it smooth and spoon it out in a mixing bowl.
- Grate cucumber and mix it with the blended yogurt with a spoon. Stir in dill herb, garlic powder, salt and lemon juice. Keep it aside.
- In a large mixing bowl, combine cooked pasta, onion, olives, red bell pepper, chopped cucumber and cherry tomatoes.
- Drizzle the dressing over it and toss with the help of two spatulas very well. Adjust the salt and lemon juice as per taste at this stage. Garnish with more dill herbs and serve immediately.
Video
Notes
- I used chickpea pasta from Banza for this recipe to add more protein to it. You may use any pasta of your choice. The nutritional value will vary depending on your choice of pasta.
- You may use regular plain or Greek-style plain vegan yogurt here. The nutritional value will vary depending on your choice of yogurt. Vegan Greek yogurt will add more protein to this recipe.
- Depending on your preference of spice you may remove the seeds from jalapeno pepper. Use food gloves to slit the jalapeno pepper with a sharp knife. Scrape the seeds from it with the knife and roughly chop it into big pieces so it blends well with yogurt.
- This recipe tastes best when served immediately. The leftovers can be refrigerated in an air tight glass container to be used for lunch the next day.
- To prepare ahead of time you may make the tzatziki dressing and refrigerate in a glass container for about 1 week. Boiled pasta can also be refrigerated for 4-5 days. When ready to serve toss everything and adjust the salt and lemon juice.
Nutrition
Tara says
Such a refreshing blend of flavors in this pasta salad! It sounds absolutely amazing and so easy too.
Gunjan says
Thank you Tara!
suja md says
This looks amazing and such a treat! Thank you!
Gunjan says
Thank you Suja!
Paula says
I love tzatziki sauce but had never thought to put it on pasta. Wow! This was so fantastic!!!
Gunjan says
so glad you liked this recipe Paula 🙂
Melissa says
This was such a creative a delicious recipe! Easy to steps too which makes it a win in my busy house.
Gunjan says
thank you Melissa!
Teresa says
This looks absolutely delicious. My fiance would love this. Definitely need to make it for dinner soon.
Cecil says
This salad looks and sounds amazing. Great tip on the grated fresh carrots versus the prepackaged ones in the store.
Joanie @ One Dish Kitchen says
What a lovely main dish salad. My husband would love it for dinner one night.
Gunjan says
Thank you Joanie.
Willow says
I have made variations of tahini dressing, but never with jalapeno. This is right up my alley because I love spicy foods!
Melissa Chapman says
I love a good vegan recipe because I am running out of ideas for my family. This is great and I need to find that yogurt for this and for my son.
Gunjan says
Hi Melissa, any plain vegan yogurt would work for this recipe. I personally prefer almond based yogurt so I tend to use it in my recipes. Hope this helps.