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Greek Tzatziki Chia Fusilli Pasta Salad

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes



  • 1 cup unsweetened plain cashew yogurt
  • 1/4 veganaise
  • 4 cloves garlic minced
  • 2 teaspoons fresh rosemary leaves
  • 3 tablespoons freshly squeezed lemon juice
  • 1 large cucumber quartered
  • 2 tablespoons olive oil
  • 1 teaspoon fresh dill
  • salt and black pepper to taste


  • 400 g 14oz chia fusilli pasta (use gluten free if needed)
  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 1 small red onion diced
  • 2 medium ripe avocados, pitted and cubed
  • 1 large tomato diced
  • 1/2 cup pitted green olives
  • 2 tablespoons fresh mint leaves chopped
  • sea salt freshly cracked black pepper to taste


  1. Combine all ingredients for ztatziki in a blender or food processor and pulse until nearly smooth but not quite. Pour into a bowl or container and place in fridge until ready for it.
  2. Bring about 5 cups of water to a boil over high heat in a medium pot and add the pasta. Cook for 7 to 8 minutes (a little less if using regular noodles) until just al dente. You want the noodles to still have enough bite left so that they won't get soggy when they absorb the liquid in the salad. Pour into a mesh strainer to drain and rinse in very cold water to stop the cooking, then pour into a large bowl.
  3. Add the salad ingredients and the ztatziki to the pasta and gently toss to combine. Chill salad in refrigerator for at least 1 hour before serving. Alternatively you can heat it up and serve it warm if you prefer.