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Cucumber Vegan Pasta Salad Recipe

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3.9 from 88 reviews

This refreshing Cucumber Vegan Pasta Salad combines spiral pasta with crisp cucumber, sweet onion, and a creamy vegan mayo-based dill dressing. Perfect as a light lunch or a side dish, this easy-to-make salad offers a delightful mix of textures and flavors and can be served chilled for a cool, satisfying meal.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Salad

  • 1 box (16 ounces) spiral pasta
  • 1 English cucumber, de-seeded and thinly sliced
  • ½ sweet onion, thinly sliced

Dressing

  • ½ cup vegan mayonnaise (plus more if needed)
  • 4 tablespoons fresh dill, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 2 teaspoons white wine vinegar or plain vinegar
  • 2 tablespoons Dijon mustard
  • Optional: pinch of sugar

Instructions

  1. Cook the pasta: Boil the spiral pasta according to the package instructions until al dente or your preferred doneness. Drain and set aside to cool while preparing the dressing.
  2. Prepare the dressing: In a small bowl, whisk together the vegan mayo, chopped dill, salt, black pepper, garlic powder, vinegar, Dijon mustard, and optional sugar until the mixture is smooth and well combined.
  3. Cool the pasta (optional): To serve a cold pasta salad, rinse the cooked pasta briefly under cold water and drain well. This step helps cool the pasta quickly and stops further cooking.
  4. Combine salad ingredients: In a large bowl, mix together the cooled pasta, dressing, thinly sliced onions, and cucumber slices. Stir thoroughly so the pasta and vegetables are evenly coated with the dressing.
  5. Adjust consistency: If the salad appears dry or you prefer a creamier texture, add more vegan mayo or prepare a double batch of the dressing and mix it in according to your taste.
  6. Chill and serve: For best flavor, refrigerate the salad for at least 30 minutes before serving, allowing the flavors to meld and the salad to chill.

Notes

  • If you want a creamier salad, increase the amount of vegan mayo or make extra dressing.
  • Rinsing pasta under cold water after cooking prevents it from becoming mushy and helps the salad stay fresh.
  • The optional sugar balances the tanginess of the vinegar but can be omitted for a less sweet version.
  • This salad is best served chilled but can be eaten at room temperature if preferred.
  • Author: Amelia
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Find it online: https://recipesvibe.com/cucumber-vegan-pasta-salad-recipe/