Vegan Greek Cavatappi Salad

Name: Vegan Greek Cavatappi Salad
Total time: 20 min
Yield: 6
Ingredients: 1 cup coconut yogurt; 1 cup chopped cucumber; 1/3 cup chopped fresh dill; 1 garlic clove, minced; 1 tablespoon lemon juice; 1/2 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1 box (12 oz) Carbe Diem!™ Cavatappi; 1/2 cup extra-virgin olive oil; 1/4 cup red wine vinegar; 1 1/2 teaspoons dried oregano; 1 teaspoon dried parsley; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 10 oz cherry tomatoes, halved; 1/2 cup pitted kalamata olives; 1/2 English cucumber, thinly sliced; 1/2 small red onion, thinly sliced; 1/2 cup chopped parsley; 1/2 cup chopped mint; 1 cup vegan feta cheese

This refreshing Vegan Greek Cavatappi Salad combines tender pasta with juicy tomatoes, crisp cucumbers, briny olives, and vegan feta, all tossed in a herby red wine vinaigrette. Served with a creamy coconut yogurt tzatziki, it’s a bright, plant-based twist on a Mediterranean classic—perfect for picnics, potlucks, or easy make-ahead meals.

20 Minutes
6 Servings
26g Net Carbs
630 Calories

Ingredients

Vegan Tzatziki

1 cup coconut yogurt
1 cup chopped cucumber
1/3 cup chopped fresh dill
1 garlic clove, minced
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Salad

1 box (12 oz) Carbe Diem!™ Cavatappi
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons dried oregano
1 teaspoon dried parsley
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
10 oz cherry tomatoes, halved
1/2 cup pitted kalamata olives
1/2 English cucumber, thinly sliced
1/2 small red onion, thinly sliced
1/2 cup chopped parsley
1/2 cup chopped mint
1 cup vegan feta cheese

Nutrition

6 Servings Per serving: Calories 630; Total Fat 41g (Saturated Fat 21g, Trans Fat 0g); Cholesterol 0mg; Sodium 980mg; Total Carbohydrate 53g (Dietary Fiber 27g, Sugars 4g); Protein 10g

% Daily Value: Vitamin A 20%; Vitamin C 15%; Calcium 6%; Iron 20%;

Net Carbs = 26 grams

Steps

Make Vegan Tzatziki: Place yogurt, cucumber, dill, garlic, lemon juice, salt and pepper in a small bowl. Stir until well combined. Set aside or refrigerate for up to 3 days.
Bring a large pot of salted water to boil. Add cavatappi and cook until al dente, about 13 to 15 minutes. Drain, rinse with cold water, and set aside.
Whisk olive oil, vinegar, dried oregano and parsley together in a large bowl. Add cavatappi, tomatoes, olives, cucumber and red onion, stirring well to coat. Refrigerate for at least 1 hour, or up to 1 day.
When ready to serve, season cavatappi with salt and pepper if needed. Sprinkle with parsley, mint and feta cheese. Serve with tzatziki alongside or swoosh a big spoonful in serving bowls and pile cavatappi mixture on top.

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