Creamy Spicy Tzatziki Pasta Salad (Vegan)

a fork digging into a plate full of tzatziki pasta salad.

Creamy Spicy Tzatziki Pasta Salad (Vegan)

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.

Course Salad

Cuisine American, Greek

Keyword greek pasta salad, pasta salad with tzatziki sauce, vegan tzatziki pasta salad

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 331kcal

Author Gunjan

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