The BEST Summer Pasta Salad - Vegan & WFPB

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits and a mild flavor.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are often less expensive and still flavorful.

pasta

🥗Healthier: whole wheat pasta

💰Cheaper: gluten-free pasta

Whole wheat pasta adds fiber while gluten-free options cater to dietary needs.

Bring a pot of water to a boil to cook the pasta.

Measure out half a cup of soy milk yogurt.

Add a fourth a cup of tahini to the yogurt.

Pour in a fourth a cup of water and mix.

Squeeze in the juice of 2 lemons.

Add about a tablespoon of Dijon mustard.

Mix in 2 teaspoons of minced garlic.

Add about 2 tablespoons of nutritional yeast.

Season with half a teaspoon of salt and black pepper to taste.

Chop fresh dill and add about a fourth a cup to the dressing.

Mix the dressing and taste for seasoning.

Chop a large English cucumber and add it to a bowl.

Chop baby tomatoes in half and add them to the bowl.

Add black olives to the chopped vegetables.

Combine the chopped vegetables with the dressing.

Cook the orchetti pasta and add it to the bowl with the vegetables and dressing.

Mix everything together until well combined.

Chill the pasta salad for about 2 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens