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Cucumber Pasta Salad Recipe

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4.3 from 4 reviews

This vibrant and refreshing Vegan Cucumber Pasta Salad features perfectly cooked rotini pasta tossed with crisp cucumber slices, zesty red onions, and a creamy herbaceous dressing made from coconut milk, fresh dill, and Dijon mustard. It’s a delightful and healthy dish, perfect for quick lunches, picnics, or light dinners, offering a balanced combination of textures and fresh flavors.

  • Total Time: 20 minutes
  • Yield: 10 servings

Ingredients

Pasta Salad

  • 16 oz. rotini pasta
  • 2 cups sliced cucumbers (about 1/8″ thick)
  • 1/4 cup thinly sliced red onion

Dressing

  • 1 (13.5 oz.) can coconut milk
  • 3 tablespoons white wine vinegar
  • 1 tablespoon olive oil
  • 1/4 cup fresh chopped dill + more for garnish
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon garlic powder
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Instructions

  1. Cook the pasta: Cook the rotini pasta according to the package directions until al dente. Once cooked, drain and while still warm, drizzle with olive oil and sprinkle with a couple of pinches of kosher salt and freshly cracked pepper. Toss gently to coat the noodles evenly. Set aside to cool to room temperature.
  2. Prepare the dressing: In a small bowl, combine the canned coconut milk, white wine vinegar, olive oil, fresh chopped dill, Dijon mustard, and garlic powder. Season with a couple of large pinches of kosher salt and fresh cracked pepper. Whisk thoroughly until the dressing is creamy and well blended.
  3. Assemble the salad: In a large bowl, combine the cooled pasta, sliced cucumbers, and thinly sliced red onions. Pour the prepared dressing over the pasta mixture and toss gently but thoroughly to ensure everything is evenly coated with the creamy dressing.
  4. Garnish and serve: Garnish the salad with additional fresh dill for a burst of herbal aroma and color. Serve immediately or refrigerate for up to 2 hours to enhance flavors. Enjoy this refreshing vegan pasta salad chilled or at room temperature!

Notes

  • For best flavor, allow the pasta to cool before adding the dressing to prevent wilting the fresh vegetables.
  • You can substitute rotini pasta with any short pasta like penne or fusilli.
  • Adjust vinegar and seasoning according to your taste preference for tanginess and saltiness.
  • This salad keeps well covered in the refrigerator for up to 2 days but is freshest when served within the first day.
  • For added crunch, consider tossing in some toasted pine nuts or sliced almonds before serving.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Find it online: https://dishiary.com/cucumber-pasta-salad-recipe/