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Cucumber Pasta Salad with Coconut Milk and Dill Recipe

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4 from 14 reviews

This refreshing Cucumber Pasta Salad combines al dente rotini pasta with crisp cucumbers and red onion, tossed in a creamy, tangy coconut milk-based dressing infused with fresh dill and Dijon mustard. Perfect for a light lunch or a crowd-pleasing side dish, this vegan and dairy-free salad is ready in just 20 minutes and serves 10.

  • Total Time: 20 minutes
  • Yield: 10 servings

Ingredients

Pasta

  • 16 oz. rotini pasta

Vegetables

  • 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 white wine vinegar
  • 1 tablespoon olive oil
  • 1/4 cup fresh chopped dill, plus more for garnish
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon garlic powder
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Instructions

  1. Cook pasta: Cook the rotini pasta according to package directions until al dente. Once cooked, drain and drizzle with olive oil, then sprinkle with a couple pinches of kosher salt and fresh cracked pepper. Toss well to ensure the noodles are evenly coated. Set aside to cool.
  2. Prepare dressing: In a small bowl, whisk together the coconut milk, white wine vinegar, olive oil, chopped dill, Dijon mustard, garlic powder, and season with a couple large pinches of kosher salt and freshly cracked pepper. Mix well until the dressing is smooth and well combined.
  3. Combine salad ingredients: In a large mixing bowl, add the cooled pasta, sliced cucumbers, and thinly sliced red onion. Gently toss to distribute the vegetables evenly.
  4. Add dressing and toss: Pour the prepared coconut milk dressing over the pasta mixture. Toss thoroughly to ensure every ingredient is coated evenly with the creamy, tangy dressing.
  5. Garnish and serve: Sprinkle additional fresh dill on top as a garnish before serving. Enjoy this crisp, creamy, and refreshing pasta salad immediately or chill for a more developed flavor.

Notes

  • For best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving.
  • This salad can be stored in an airtight container in the refrigerator for up to 3 days.
  • Feel free to add cherry tomatoes or chopped bell peppers for extra color and taste.
  • Use gluten-free pasta if you require a gluten-free dish.
  • Adjust garlic powder and Dijon mustard to taste for desired sharpness.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Find it online: https://avascooking.com/cucumber-pasta-salad-with-coconut-milk-and-dill-recipe/