Cucumber Pasta Salad – Refreshing, Creamy, and Full of Flavor

This Cucumber Pasta Salad is a refreshing twist on the traditional pasta salad, featuring a creamy, vegan dressing made with coconut milk, fresh dill, and Dijon mustard. The addition of crunchy cucumbers and red onions gives the salad a satisfying texture, while the creamy dressing binds everything together with a perfect balance of savory and tangy flavors. Perfect for summer gatherings, picnics, or BBQs, this salad is light, filling, and a crowd-pleaser. Plus, it's vegan-friendly, making it suitable for a variety of dietary preferences.

Ingredients:

• 16 oz rotini pasta
  
  

• 2 cups sliced cucumbers (about 1/8″ thick)
  
  

• ¼ cup thinly sliced red onion
  
  

For the Dressing:

• 1 (13.5 oz) can full-fat coconut milk
  
  

• 3 tbsp white wine vinegar
  
  

• 1 tbsp olive oil
  
  

• ¼ cup fresh chopped dill + more for garnish
  
  

• 1 tsp Dijon mustard
  
  

• ¾ tsp garlic powder
  
  

• Kosher salt and fresh cracked pepper to taste
  
  

Directions:

1. Cook the rotini pasta according to the package directions, until al dente. Drizzle with olive oil and season with a couple of pinches of salt and pepper. Toss to coat evenly and set aside to cool.
   
   

2. In a small bowl, whisk together coconut milk, vinegar, olive oil, chopped dill, Dijon mustard, and garlic powder. Season with salt and pepper to taste.
   
   

3. In a large bowl, combine the cooked pasta, sliced cucumbers, and red onions.
   
   

4. Pour the dressing over the pasta mixture and toss to combine thoroughly.
   
   

5. Garnish with additional fresh dill and serve chilled or at room temperature.
   
   

Nutritional Value (per serving):

• Calories: 271 kcal
  
  

• Carbohydrates: 37g
  
  

• Protein: 7.2g
  
  

• Fat: 10.9g
  
  

• Saturated Fat: 6.5g
  
  

• Fiber: 1.8g
  
  

• Sugar: 1.7g
  
  

• Sodium: 11.6mg
  
  

• Cholesterol: 0mg