Description
Creamy Vegan Cucumber Pasta Salad with dill, cucumbers, red onion, and a rich coconut milk dressing. Perfect for summer gatherings and quick meals.
Ingredients
Scale
- 16 ounces rotini pasta
- 2 cups sliced cucumbers
- 1/4 cup thinly sliced red onion
- 1 can (13.5 ounces) full-fat coconut milk
- 3 tablespoons white wine vinegar
- 1 tablespoon olive oil
- 1/4 cup chopped fresh dill
- 1 teaspoon Dijon mustard
- 3/4 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Cook pasta until al dente and drain.
- Toss pasta with a small amount of oil, salt, and pepper.
- Allow pasta to cool.
- Whisk coconut milk, vinegar, olive oil, dill, Dijon mustard, garlic powder, salt, and pepper.
- Combine pasta, cucumbers, and red onion in a large bowl.
- Pour dressing over salad and toss well.
- Garnish with fresh dill and serve.
Notes
- Use canned full-fat coconut milk for the best texture.
- If dressing thickens, add a splash of coconut milk, water, or vinegar.
- Store leftovers refrigerated for up to 4 days.
- For make-ahead preparation, keep dressing separate until serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3
- Sodium: 260
- Fat: 12
- Saturated Fat: 9
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 6
- Cholesterol: 0