Fresh Cucumber Pasta Salad

This cucumber pasta salad combines refreshing vegetables with a creamy coconut milk dressing for a unique twist on traditional pasta salad. Perfect for summer gatherings or as a light lunch, the bright flavors of cucumber and dill create a dish that feels both familiar and exciting.

I first made this pasta salad for a neighborhood potluck when I needed something that would please various dietary needs. It was such a hit that I now keep the ingredients stocked during cucumber season for impromptu gatherings or easy weekday lunches.

Ingredients

• Rotini pasta: Creates the perfect shape for holding the creamy dressing in every bite
• Cucumbers: Bring essential freshness and crunch look for firm ones without soft spots
• Red onion: Adds a pleasant bite that balances the creamy dressing choose ones with tight dry skin
• Coconut milk: Provides dairy free creaminess full fat works best for richness
• White wine vinegar: Delivers bright acidity without overpowering
• Olive oil: Adds silky texture and subtle flavor use a good quality one
• Fresh dill: Brings signature herbaceous notes that pairs perfectly with cucumber
• Dijon mustard: Acts as both flavor enhancer and emulsifier for the dressing
• Garlic powder: Offers convenience while still delivering flavor
• Kosher salt: Enhances all flavors use more than you think
• Fresh cracked pepper: Adds subtle heat and complexity

Step-by-Step Instructions

Cook the Pasta:

Boil the rotini according to package directions until just al dente, typically 8-10 minutes. Be careful not to overcook as the pasta will continue to absorb dressing. After draining, immediately toss with a light coating of olive oil and season with salt and pepper. This prevents sticking and begins layering flavor. Allow to cool completely before assembling the salad.

Prepare the Dressing:

In a medium bowl, combine the coconut milk, white wine vinegar, olive oil, fresh chopped dill, Dijon mustard, and garlic powder. Add several generous pinches of kosher salt and freshly cracked black pepper. Whisk thoroughly until the mixture becomes smooth and uniform. Taste and adjust seasonings as needed, keeping in mind the pasta will mellow the flavors slightly.

Assemble the Salad:

In a large serving bowl, combine the cooled pasta, sliced cucumbers, and thinly sliced red onion. Pour the prepared dressing over everything, starting with about three quarters of it. Using large serving utensils or your hands, gently toss everything together until all components are evenly coated. Add additional dressing if the salad seems dry.

Final Touches:

Transfer to your serving dish and garnish generously with additional fresh dill fronds. For best flavor, allow the salad to rest in the refrigerator for at least 30 minutes before serving to let the flavors meld together. Just before serving, give it a final gentle toss and taste for final seasoning adjustments.

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The coconut milk is truly the secret weapon in this recipe. I discovered its potential for creamy pasta salads when trying to accommodate a lactose intolerant friend at a summer barbecue. While skeptical at first about the tropical flavor, I was amazed at how beautifully it mellows and takes on the bright notes of dill and cucumber, creating something entirely new and craveable.

Make Ahead Tips

This pasta salad actually improves with time as the flavors meld together. You can prepare it up to 24 hours in advance for maximum convenience. If making ahead, reserve about a quarter of the dressing separately in the refrigerator. Just before serving, give everything a good toss and add the reserved dressing to refresh the texture and flavor. The cucumbers will release some water as they sit, so this technique keeps the salad from becoming soggy.

Smart Substitutions

This recipe welcomes many adaptations based on what you have available. Cherry tomatoes add beautiful color and acidity. Greek yogurt can replace half the coconut milk for a tangy twist if dairy is not a concern. White balsamic vinegar makes a lovely substitute for white wine vinegar with a slightly sweeter profile. For herb variations, mint or basil work wonderfully alongside or in place of the dill, especially when cucumbers are at their peak summer freshness.

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Serving Suggestions

Serve this pasta salad as a refreshing side dish alongside grilled proteins like chicken, fish, or tofu. It makes an excellent potluck contribution as it travels well and can sit at room temperature safely. For a complete meal, add protein directly to the salad like grilled shrimp, chickpeas, or cubed feta cheese if dairy is acceptable. This also packs beautifully for picnics or beach days in individual containers.

Frequently Asked Questions

→ Can I make this cucumber pasta salad ahead of time?

Yes! This salad actually improves with a few hours of refrigeration as the flavors meld together. You can prepare it up to 24 hours ahead, though you may want to add a splash of coconut milk or olive oil just before serving if it seems dry.

→ What can I substitute for the coconut milk?

Greek yogurt makes an excellent substitute for the coconut milk, creating a tangier dressing. For a dairy-free alternative, try cashew cream or your favorite plant-based yogurt. Traditional mayonnaise or sour cream would also work well in this dish.

→ Is this cucumber pasta salad served hot or cold?

This dish is best served cold or at room temperature, making it perfect for picnics, potlucks, or meal prep. The pasta should be cooked and then cooled before combining with the other ingredients.

→ What can I add to this salad for more protein?

To transform this into a complete meal, add grilled chicken, shrimp, or chickpeas. For a vegetarian protein boost, cubed feta cheese or white beans work beautifully with the existing flavors.

→ How long will this cucumber pasta salad keep in the refrigerator?

Stored in an airtight container, this salad will keep well in the refrigerator for 3-4 days. The cucumbers may release some liquid over time, so you might want to drain any excess liquid before serving leftovers.

→ Can I use a different type of pasta?

Absolutely! While rotini works well because its spirals catch the dressing, other short pasta shapes like bow ties (farfalle), penne, or fusilli would be excellent substitutes. Choose a pasta with texture or ridges to hold the coconut dressing.