This healthy Vegan Tzatziki Pasta Salad recipe is full of tangy, fresh, and Greek-inspired flavors. Protein-rich chickpea pasta shells, along with fresh veggies, get coated in coconut yogurt tzatziki sauce. It’s perfect for a quick and easy summer dinner!
Summer is here and that only means one thing when it comes to pasta recipes. They must be transformed into a healthy vegan pasta salad ASAP, because they’re refreshing, easy to make, & so delicious (which are requirements for all summer recipes).
While I love a good vegan greek pasta salad recipe, I’m equally just as obsessed with this tzatziki version. The combination of the hearty veggies, crisp veggies, & the tangy coconut yogurt tzatziki sauce, just hits the spot.
No matter if you’re looking for an easy summer dinner, refreshing meal prep option, or the ultimate recipe to impress your family & friends, this Vegan Tzatziki Pasta Salad checks all of the boxes!
Why You’ll Love This Vegan Tzatziki Pasta Salad Recipe
- Quick & Easy: A Greek-inspired dish that’s ready in less than 15 minutes.
- Balanced Meal: With the protein & carbs from the chickpea pasta, the fresh veggies, & the healthy fats from the coconut tzatziki, this is a well-rounded meal that’s satisfying & nutritious.
- Great for Meal Prep: This healthy Vegan Tzatziki Pasta Salad recipe stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.
Ingredients
- Organic Vegetables: Red onion, red bell peppers, cumbers, cherry tomatoes, and kalamata olives.
- Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
- Organic Vegan Tzatziki: Essential for this recipe. My version is made without grated cucumbers, which means it only takes a couple of minutes to whip up.
- Organic Pasta: Chickpea pasta shells taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
- Organic Fresh Basil: If you’ve got some on hand, it’s the perfect topping!
How To Make
- Cook the Pasta. Bring a large pot of water to a boil. Add the pasta & stir to prevent sticking. Cook to al dente according to package directions. Drain the pasta & set aside.
- Coconut Tzatziki. In a bowl, mix all ingredients and stir until fully combined.
- Combine. To a large bowl, combine the chopped vegetables, cooked pasta, and the tzatziki sauce. Let sit in the refrigerator for at least 30 minutes before serving.
- Serve. Divide between bowls and garnish with fresh basil. Enjoy!
Tips for Making this Vegan Pasta Salad Perfectly
- Organic Noodles: Chickpea shells can be swapped for any kind of pasta noodle that you have on hand!
- Protein Noodles: To amplify the protein, I love using pasta that are made with one ingredient – chickpea flour. They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
- Organic Vegetables: Feel free to customize with your preferred vegetables.
- Refrigerate Before Serving: To optimize the flavors, it’s best to let the salad sit in the fridge for at least 30 minutes prior to serving.
Storing
As mentioned above, this recipe is perfect for leftovers & meal prep!
Fridge Storage. Transfer to an air-tight glass container in the refrigerator for up to 4 days.
More Vegan Recipes You’ll Love
- Vegan Greek Pasta Salad
- Vegan Tzatziki Bowl with Roasted Cauliflower & Sweet Potato Fries
- Vegan Falafel Bowl with Coconut Tzatziki
- Vegan Chickpea Tzatziki Avocado Salad
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Vegan Tzatziki Pasta Salad
- Prep Time: 15
- Total Time: 15
- Yield: Main Dish
- Category: Salad
- Method: Mixing
- Cuisine: Mediteranean
- Diet: Vegan
Description
This healthy Vegan Tzatziki Pasta Salad recipe is full of tangy, fresh, and Greek-inspired flavors. Protein-rich chickpea pasta shells, along with fresh veggies, get coated in coconut yogurt tzatziki sauce. It’s perfect for a quick and easy summer dinner!
Ingredients
Always opt for organic ingredients.
PASTA
- 8 oz. chickpea pasta shells
COCONUT TZATZIKI SAUCE
- ½ cup plain coconut yogurt
- 2 tbsp fresh lemon juice
- 2 garlic cloves, minced
- 2 tsp dried dill
- Sea salt & black pepper, to taste
VEGETABLES
- 1 small red onion, chopped
- 1 red bell pepper, chopped
- ½ English cucumber, chopped
- 1 cup cherry tomatoes, halved
- ¼ cup olives, halved
- ¼ cup fresh basil, plus more for topping
Instructions
- Cook the Pasta. Bring a large pot of water to a boil. Add the pasta & stir to prevent sticking. Cook to al dente according to package directions. Drain the pasta & set aside.
- Coconut Tzatziki. In a bowl, mix all ingredients and stir until fully combined.
- Combine. To a large bowl, combine the chopped vegetables, cooked pasta, and the tzatziki sauce. Let sit in the refrigerator for at least 30 minutes before serving.
- Serve. Divide between bowls and garnish with fresh basil. Enjoy!
Notes
Organic Noodles: Chickpea shells can be swapped for any kind of pasta noodle that you have on hand!
Protein Noodles: To amplify the protein, I love using pasta that are made with one ingredient – chickpea flour. They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
Organic Vegetables: Feel free to customize with your preferred vegetables.
Refrigerate Before Serving: Ideally, you want to let the salad sit in the fridge for at least 30 minutes prior to serving. This ensures that the flavors are optimized.
Fridge Storage. Transfer to an air-tight glass container in the refrigerator for up to 4 days.
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