This Vegan Cucumber Dill Pasta Salad is a refreshing and light dish, perfect for warm weather. Made with fresh cucumbers, dill, and a simple dressing, it showcases the flavors of summer while being entirely plant-based.
This recipe is straightforward and highlights the versatility of vegan ingredients. It’s a great option for meal prep or as a side dish for gatherings.
Easy Vegan Cucumber Dill Pasta Salad
This pasta salad combines al dente pasta with crisp cucumbers and a zesty dill dressing. The recipe takes about 20 minutes to prepare and serves 4 people.
Ingredients
- 8 oz pasta of choice (e.g., rotini or penne)
- 1 large cucumber, diced
- 1/4 cup fresh dill, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare the Vegetables: While the pasta cooks, dice the cucumber, chop the dill, and finely chop the red onion.
- Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, garlic powder, salt, and pepper.
- Combine Ingredients: In a large bowl, combine the cooled pasta, diced cucumber, chopped dill, red onion, and cherry tomatoes. Pour the dressing over the salad and toss to combine.
- Chill and Serve: Let the salad sit in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 servings
- Calories: 180kcal
- Fat: 9g
- Protein: 5g
- Carbohydrates: 22g
