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Cucumber Pasta Salad with Coconut Milk and Fresh Dill Recipe

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4.2 from 3 reviews

This refreshing Cucumber Pasta Salad combines al dente rotini pasta with crisp, thinly sliced cucumbers and sharp red onions, all tossed in a creamy coconut milk-based dressing infused with dill, Dijon mustard, and garlic powder. Perfect as a light lunch or a summer side dish, it is flavorful, easy to prepare, and serves 10 people.

  • 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
  • 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 the package directions until al dente. Drain well. While still warm, drizzle with olive oil and sprinkle with a couple pinches of kosher salt and fresh cracked pepper. Toss thoroughly to coat the noodles evenly and set aside to cool completely.
  2. Prepare Dressing: In a small bowl, combine the canned coconut milk, vinegar (note: vinegar type not specified in original, best to use white wine vinegar or apple cider vinegar, about 2 tablespoons), olive oil, fresh chopped dill, Dijon mustard, garlic powder, and a couple large pinches of kosher salt and freshly cracked pepper. Whisk together until fully blended and creamy.
  3. Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta along with the sliced cucumbers and thinly sliced red onions. Toss gently to combine.
  4. Add Dressing: Pour the prepared coconut milk dressing over the pasta mixture and toss carefully until everything is evenly coated with the dressing.
  5. Garnish and Serve: Garnish the salad with additional fresh dill for a vibrant presentation. Serve immediately or chill in the refrigerator for up to 2 hours before serving for enhanced flavor and a refreshing coolness. Enjoy!

Notes

  • Use rotini or any short pasta that holds dressing well.
  • Slice cucumbers very thin for better texture and flavor distribution.
  • For vinegar, white wine vinegar or apple cider vinegar with about 2 tablespoons is suggested though not specified in the original recipe.
  • The salad can be refrigerated for a few hours before serving to enhance flavors.
  • This recipe is dairy-free, making it suitable for those avoiding dairy.
  • Add a protein such as grilled chicken or chickpeas for a more substantial meal.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

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