Vegan Tzatziki Pasta Salad (Gluten Free, Summer Side Dish)

This vegan tzatziki pasta salad is loaded with fresh vegetables & bright herbs in a creamy tangy dressing. A great vegan bbq side dish for summer.

Its finally summer here on our homestead – we got the BBQ out, the tiki torches lit, and are enjoying the long summer days and warm nights.  Pasta salads are my favorite recipes to make in the summer to pair with grilled veggie burgers or kabobs, and this vegan tzatziki pasta salad is an awesome creamy side dish to accompany your BBQ cookout.

This Vegan Tzatziki Pasta Salad Is:

  • Packed with flavor
  • Versatile: use or substitute whatever ingredients you have on hand
  • Creamy and rich
  • Loaded with fresh vegetables
  • Herby and bright
  • Easily vegan, gluten free, and high in protein
  • Great to make ahead or meal prep for the week!

As a Midwestern-er I absolutely love ANY kind of creamy salad, I guess its just in my DNA.  For me, the side dishes really make any summer BBQ or cookout.  I love a nice grilled veggie burger with Marinated Veggie Kabobsmy dad’s famous Coleslaw Recipe, and this awesomely tangy tzatziki pasta.

Whats In This Tzatziki Pasta Salad?

  • Pasta, any kind you like but I did use bowties
  • Cucumbers
  • Carrots
  • Onion
  • Bell Pepper, you can use fresh or fire-roasted
  • Kalamata olives
  • Parsley and Dill
  • A Creamy Tzatziki Dressing: made with dairy free green yogurt, vegan mayo, garlic, onion powder, and fresh dill.

This pasta salad with a Greek Yogurt dressing is creamy and delish! Can be made with dairy-free greek yogurt if you are vegan, or just regular if you aren’t.  Just make sure the yogurt is plain and unsweetened.

How Do I Make This Pasta Salad?

  1. In a large pot, cook the pasta according to package instructions.  Drain, set aside, and allow to cool.
  2. In a large mixing bowl, add the pasta, cucumbers, carrots, onion, kalamata olives, bell pepper, and parsley.  Toss to combine.
  3. In a mason jar (I find this easier than a bowl), add the greek yogurt, vegan mayo, red wine vinegar, minced garlic, onion powder, oregano, and fresh dill.  Shake well to combine, adding 1 teaspoon of water if dressing is too thick.
  4. Pour dressing over the pasta salad, and toss well to combine.  Refrigerate for at least 1 hour before serving, and enjoy!

A few other pasta salads we love!

Coleslaw Pasta Salad (Vegan, Gluten Free, Dairy Free)
The Absolute BEST Greek Pasta Salad (Vegan, Gluten Free Options)
Swim Meet Pasta Salad to Feed a Crowd (Vegetarian, Party Recipe)
Classic Macaroni Salad with Greek Yogurt (Vegan & GF Options)
Spicy Peanut Sesame Noodles (Vegan Pantry Staple Recipe, Gluten Free)

As always, if you make this tzatziki pasta salad be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Vegan Tzatziki Pasta Salad (Gluten Free, Summer Side Dish)

This vegan tzatziki pasta salad is loaded with fresh vegetables & bright herbs in a creamy tangy dressing. A great vegan bbq side dish for summer.
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Pasta, Salad, Side Dish
Cuisine American, Greek
Servings 8 people

Ingredients
  

For the Pasta Salad

  • 1 16 ounce box pasta, gluten free
  • 1 cucumber diced
  • 1 carrot diced
  • 1/2 onion diced
  • 1 red bell pepper diced (can used fire-roasted jarred pepper)
  • 1/2 cup chopped kalamata olives
  • 1/2 chopped parsley

For the Tzatziki Dressing

  • 1 cup plain unsweetened Greek yogurt dairy free
  • 1/2 cup vegan mayo
  • 2 tablespoons red wine vinegar
  • 1/2 lemon juiced
  • 2 cloves garlic minced
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 2 tablespoon fresh chopped dill or 1/2 teaspoon dried

Instructions
 

  • In a large pot, cook the pasta according to package instructions.  Drain, set aside, and allow to cool.
  • In a large mixing bowl, add the pasta, cucumbers, carrots, onion, kalamata olives, bell pepper, and parsley.  Toss to combine.
  • In a mason jar (I find this easier than a bowl), add the greek yogurt, vegan mayo, red wine vinegar, lemon juice, minced garlic, onion powder, oregano, and fresh dill.  Shake well to combine, adding 1 teaspoon of water if dressing is too thick.
  • Pour dressing over the pasta salad, and toss well to combine.  Refrigerate for at least 1 hour before serving, and enjoy!
Keyword Tzatziki Pasta Salad, Tzatziki Salad, Vegan Tzatziki, Vegan Tzatziki Sauce
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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