Tzatziki Farfalle Salad For Two

Tzatziki Farfalle Salad For Two

Serves 2

Vegan / Dairy Free / Nut Free

Greek salad, tzatziki, farfalle pasta, and avocado come together in this beautiful recipe to create a truly wonderful summer dish. Incredibly quick to prepare, refreshing and packed full of flavour. Every mouthful is a surprise!

Ingredients

-For the pasta salad-

250g farfalle pasta

200g cherry tomatoes (we used yellow and orange, but you can use red too)

1 ripe avocado, peeled & sliced

1/2 of a large cucumber, peeled & finely chopped (reserve the other half unpeeled for the tzatziki)

1/2 a green bell pepper, finely chopped

1 small red onion, peeled & finely chopped

12 pitted kalamata olives, sliced in half

2tbsp small capers

2tbsp fresh parsley, finely chopped

2tbsp fresh dill, finely chopped

-For the tzatziki-

500g plain, unsweetened plant based yogurt (we used soy)

1/2 of a large cucumber, unpeeled, grated & squeezed (see notes)

2tbsp fresh dill, finely chopped 

1-2 garlic cloves, peeled & minced

1tbsp olive oil

1tsp vinegar

1/2tsp salt

Method

First boil the pasta in salted water, according to package instructions.

Prepare all the vegetables for the pasta salad and place them in a large bowl.

For the tzatziki, place all ingredients in a medium bowl and mix well with a whisk.

Once the pasta is ready, drain it well and rinse it with come cold water.

Place the pasta in the large bowl with the rest of the ingredients and add the tzatziki. Stir gently until everything is nicely coated, check the seasoning and serve.

Notes

Double or triple quantities if making for more people.

You can use any pasta you like in place of the farfalle.  You can also use courgette noodles for an even lighter meal.

To squeeze the grated cucumber, place it in a tea towel or a cloth and twist it firmly, until all extra liquid has been removed.

If you like, keep some of the tzatziki separate, in order to spoon it over the salad when serving.