Creamy Cucumber Pasta Salad
Ingredients
- 1 pound rotini pasta
- 2 cups sliced cucumbers about ⅛-inch thick
- ¼ cup thinly sliced red onion
- Creamy Herb Dressing
- 1 can 13.5 ounces full-fat coconut milk
- 3 tablespoons apple cider vinegar or fresh lemon juice
- 1 tablespoon olive oil
- ¼ cup fresh dill finely chopped (plus extra for garnish)
- 1 teaspoon Dijon-style mustard
- ¾ teaspoon garlic powder
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Cook the pasta in well-salted water according to package directions until al dente. Drain, drizzle lightly with olive oil, season with salt and pepper, and toss to prevent sticking. Let cool slightly.
- In a bowl, whisk together the coconut milk, apple cider vinegar (or lemon juice), olive oil, dill, mustard, and garlic powder. Season generously with salt and black pepper.
- Add the cooled pasta, sliced cucumbers, and red onion to a large mixing bowl.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Garnish with extra fresh dill and serve chilled or at room temperature.v
Notes
This vegan cucumber pasta salad is light, refreshing, and perfect for summer gatherings, potlucks, and meal prep. The creamy dairy-free dressing, fresh herbs, and crisp cucumbers make it a crowd-pleasing side dish that comes together fast and tastes even better after chilling.