Cucumber Pasta Salad

This Cucumber Vegan Pasta Salad is perfect for warm summer months when you just want a nice cold pasta salad! Conveniently enough, the recipe is very easy to throw together and even more, it makes for GREAT leftovers.

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4 Servings

Calories: 94 kcal per serving

Ingredients

1 box - spiral pasta
1 - English cucumber
½ - sweet onion
½ cup - vegan mayo
4 tablespoons - fresh dill
¼ tsp - salt
¼ tsp - black pepper
¼ tsp - garlic powder
2 teaspoons - white wine or plain vinegar
2 tablespoons - dijon mustard
1 pinch - sugar

Instructions

Cook the pasta according to package instructions until it reaches your desired doneness. Once done, set aside to cool while you make the dressing.
In a small bowl, whisk together the mayo, dill, salt, pepper, garlic powder, vinegar, mustard, and sugar (if using). Mix until thoroughly combined.
When ready to finish the pasta salad, you can run the pasta under a bit of cold water to cool it down (assuming you want cold pasta salad). Alternatively, you can mix the pasta salad as is and let it cool off in the fridge before eating.
In a large bowl, mix together the pasta, dressing, onion, and cucumber. Stir until fully combined and the pasta and veggies are well coated in the dressing. If desired, you can add a bit more mayo OR make a double batch of the dressing if you want the salad quite a bit more wet. **see note above about doubling the dressing recipe!
Serve up and ENJOY!
If you make the recipe as is, the pasta salad will have a rather light dressing on it. I prefer it this way because I want the pasta salad to be light. HOWEVER, if you want a pasta salad with a more striking flavor profile and that is quite a bit more….saucy, then I recommend doubling the recipe for the dressing. You can try adding in half of the doubled recipe in at first and then a couple tablespoons more at a time in order to get it to your desired liking. (But again, I really really like this recipe just as it is written.)

Nutrition