Cucumber Pasta Salad

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This cucumber pasta salad is perfect for your next potluck or BBQ! It’s creamy, fresh, refreshing, and completely vegan. And it comes together in just 15 minutes! 

cucumber pasta salad in a white bowl with a wooden spoon

Why This Recipe Works 

I’m a huge fan of pasta salads in the summer and this one is my new favorite. It’s super fresh and loaded with cripsy and juicy cucumbers in a creamy and light dill sauce. 

For the sauce, I used plant-based yogurt, freshly chopped dill, and garlic, which makes it taste kind of like tzatziki. 

I love that it’s light but still super creamy. I first made this salad with vegan mayonnaise, but it’s so much better with unsweetened coconut or soy yogurt! 

You need only a handful of ingredients and the recipe is super budget-friendly, so it’s also great for bigger crowds. You should be able to find all of the ingredients in any regular grocery store. 

I can promise you it will be a big hit at your next party, potluck, or BBQ!

What Goes Into This Recipe 

the ingredients that go into this recipe on a marble countertop

  • Plant-based Yogurt – I recommend unsweetened coconut or soy yogurt. Always make sure it’s unsweetened. 
  • Pasta – I used girandole pasta, but the recipe also works well with fusilli or gemelli or other curly pasta shapes. 
  • Dill – use fresh dill for the perfect flavor. 
  • Cucumber – use an English cucumber. 
  • Garlic – freshly minced garlic. 
  • Vinegar – white wine vinegar. 

How To Make This Recipe 

a collage of four photos that show how to make this recipe

1. Step: Cook the pasta according to the instructions on the package. Rinse with cold water after cooking.

2. Step: Thinly slice the cucumber and cut the red onion into thin strips. 

3. Step: Finely chop the dill and mince the garlic. 

4. Step: Place all ingredients for the sauce into a small bowl and stir until well combined. 

ingredients for this salad in a white bowl with a spoon on a marble countertop

5. Step: Place all of the ingredients in a large bowl, add the sauce, and toss to combine. Serve immediately or store in the fridge for later. I think it tastes best when it sits for about 30-60 minutes after adding the sauce. 

Recipe Notes

  • Be generous with the freshly chopped dill. It gives the pasta salad the perfect flavor. 
  • If you don’t like crispy raw onions, you could leave them out. Or you could sauté the red onion strips before adding them to the salad (let them cool down first).
  • I highly recommend to use freh dill for this recipe as it really makes a flavor in taste. 

FAQs:

How Long Does the Cucumber Pasta Salad Last? 

Stored in an airtight container in the fridge, it will last up to 5 days. 

Can I Make It Gluten-Free? 

Yes, absolutely. Just replace the pasta with gluten-free pasta. My favorite is brown rice pasta.

Can I Make It Ahead of Time? 

Yes, you can easily prepare this recipe in advance. I recommend keeping the sauce and the rest of the ingredients in different containers. Then just add the sauce about 30 minutes before serving the salad. 

close-up of a cucumber pasta salad in a white bowl on a wooden board

Related Recipes: 

  • Southwestern Pasta Salad
  • California Pasta Salad
  • Pesto Pasta Salad
  • Vegan Greek Pasta Salad
  • Orzo Pasta Salad 
  • 15 Amazing Vegan Pasta Salads

I Love To Hear From You!

I hope you like this cucumber pasta salad as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina

cucumber pasta salad in a white bowl with a wooden spoon

Print

Cucumber Pasta Salad

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This cucumber pasta salad is perfect for your next potluck or BBQ! It's creamy, fresh, refreshing, and completely vegan. And it comes together in just 15 minutes! 
Course Salad
Cuisine American
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 servings
Calories 344kcal
Author Sina

Ingredients

  • 10 oz spirelli pasta
  • 1 1/2 cups unsweetened coconut or soy yogurt
  • 1 English cucumber
  • 1 tablespoon white wine vinegar
  • 3 tablespoons freshly chopped dill
  • 1 red onion, cut into thin strips
  • 2 cloves of garlic
  • 1/2 teaspoon salt
  • black pepper, to taste

Instructions

  • Cook the pasta according to the instructions on the package. Rinse with cold water after cooking.
  • Thinly slice the cucumber and cut the red onion into thin strips. 
  • Finely chop the dill and mince the garlic. 
  • Place all ingredients for the sauce into a small bowl and stir until well combined. 
  • Place all of the ingredients in a large bowl, add the sauce, and toss to combine. Serve immediately or store in the fridge for later. I think it tastes best when it sits for about 30-60 minutes after adding the sauce. 

Notes

  • Be generous with the freshly chopped dill. It gives the pasta salad the perfect flavor. 
  • If you don’t like crispy raw onions, you could leave them out. Or you could sauté the red onion strips before adding them to the salad (let them cool down first).
  • I highly recommend to use freh dill for this recipe as it really makes a flavor in taste. 
  • Stored in an airtight container in the fridge, it will last up to 5 days. 

Nutrition

Calories: 344kcal | Carbohydrates: 67g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Sodium: 309mg | Potassium: 318mg | Fiber: 3g | Sugar: 9g | Vitamin A: 103IU | Vitamin C: 16mg | Calcium: 149mg | Iron: 1mg

The post Cucumber Pasta Salad appeared first on Vegan Heaven.





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