Description
Creamy Cucumber Pasta Salad with rotini, crisp cucumbers, red onion, fresh dill, and a smooth coconut milk dressing. Serve it cold for potlucks, barbecues, meal prep, or an easy summer dinner.
Ingredients
16 oz rotini pasta
2 cups cucumbers, sliced about 1/8 inch thick
1/4 cup thinly sliced red onion
1 can 13.5 oz full fat coconut milk
3 tablespoons white wine vinegar
1 tablespoon olive oil
1/4 cup fresh chopped dill, plus extra for garnish
1 teaspoon Dijon mustard
3/4 teaspoon garlic powder
Kosher salt, to taste
Fresh cracked black pepper, to taste
Instructions
1. Cook the pasta until al dente according to package directions.
2. Drain the pasta, then lightly coat it with olive oil.
3. Season the pasta with salt and pepper, then let it cool.
4. In a small bowl, whisk together coconut milk, white wine vinegar, olive oil, dill, Dijon mustard, garlic powder, salt, and pepper until smooth.
5. Combine the cooled pasta, cucumbers, and red onion in a large bowl.
6. Pour the dressing over the pasta mixture.
7. Toss until everything looks evenly coated.
8. Top with extra fresh dill before serving.
9. Serve cold or chilled.
Notes
Use canned full fat coconut milk for the best creamy texture. Carton coconut milk tastes too thin for this recipe.
The dressing thickens as it chills. Thin it with extra coconut milk, olive oil, water, or a splash of vinegar if needed, then adjust seasoning again.
For make ahead prep, store the dressing separately and mix it with the pasta shortly before serving.
Prepared dressing can stay in the refrigerator for up to 5 days. Stir well before using because separation may happen.
Optional add ins include cherry tomatoes, olives, avocado, squash, shredded carrots, mozzarella, or grilled chicken.
You can use mayo mixed with milk, heavy cream, half and half, or another plant based milk instead of coconut milk.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American