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Cucumber Pasta Salad Recipe

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4.4 from 12 reviews

A refreshing and light Cucumber Pasta Salad featuring rotini pasta tossed with crisp cucumbers, red onions, and a tangy coconut milk-based dressing, enhanced with fresh dill and garlic flavors. Perfect for a quick, easy, and flavorful side dish or light lunch.

Ingredients

Pasta and Vegetables

  • 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 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. Drain well, then drizzle with olive oil and season with kosher salt and fresh cracked pepper. Toss to coat the noodles evenly and set aside to cool.
  2. Prepare the Dressing: In a small bowl, whisk together the coconut milk, vinegar, olive oil, fresh chopped dill, Dijon mustard, garlic powder, salt, and pepper until well combined and smooth.
  3. Combine Salad Ingredients: In a large bowl, add the cooked and cooled pasta, sliced cucumbers, and thinly sliced red onions.
  4. Toss with Dressing: Pour the prepared dressing over the pasta and vegetables. Toss gently but thoroughly to ensure everything is evenly coated with the dressing.
  5. Garnish and Serve: Garnish the salad with extra fresh dill for an added pop of flavor and serve immediately, or refrigerate to chill before serving.

Notes

  • Make sure the pasta is cooled before adding the dressing to prevent it from becoming soggy.
  • For a tangier salad, adjust the vinegar amount to taste.
  • This salad can be refrigerated for up to 2 days and tastes great chilled.
  • Use fresh dill for the best flavor; dried dill will alter the taste significantly.
  • Feel free to add cherry tomatoes or bell peppers for additional freshness and color.