Cucumber Pasta Salad (Print Version)
# Ingredients:
→ Pasta
01 -
16 oz. rotini pasta
→ Vegetables
02 -
2 cups sliced cucumbers (about 1/8" thick)
03 -
1/4 cup thinly sliced red onion
→ Dressing
04 -
1 (13.5 oz.) can coconut milk
05 -
3 tablespoons white wine vinegar
06 -
1 tablespoon olive oil
07 -
1/4 cup fresh chopped dill + more for garnish
08 -
1 teaspoon Dijon mustard
09 -
3/4 teaspoon garlic powder
10 -
Kosher salt
11 -
Fresh cracked pepper
# Instructions:
01 -
Cook rotini pasta according to package directions, until al dente. Drizzle with oil and sprinkle with a couple pinches of salt and pepper. Toss to coat noodles evenly. Set aside to cool.
02 -
In a small bowl combine coconut milk, white wine vinegar, olive oil, fresh dill, Dijon mustard, and garlic powder with a couple large pinches of salt and pepper.
03 -
Add cooled pasta, sliced cucumbers, and sliced red onions to a large bowl.
04 -
Pour prepared dressing over pasta mixture and toss to combine thoroughly.
05 -
Garnish with additional fresh dill before serving.
# Notes:
01 -
This salad can be prepared ahead of time and refrigerated for up to 24 hours.