When summer arrives in the Midwest, it doesn’t knock politely—it barrels in with golden sunlight, backyard laughter, and the unmistakable scent of grilled food in the air. During those blissful warm months, cucumber pasta salad was always the first dish to disappear from the picnic table at family gatherings. My grandmother swore by her version, passed down from her own mother, and each summer we’d recreate it with a few new twists, depending on what the garden yielded. Crisp cucumbers, tender pasta spirals, and a creamy herb dressing—it wasn’t just a side dish. It was a reminder of barefoot days, lemonade in hand, and laughter echoing from the yard.

This modern take on cucumber pasta salad is dairy-free and vegan, yet it retains all the cool creaminess and nostalgic flavor of the original. Made with pantry staples and fresh produce, it’s perfect for potlucks, weeknight dinners, or anytime you need a refreshing, make-ahead side that brings everyone to the table.

Why You’ll Love This Recipe:

• Perfect for Hot Days: Cool cucumbers and a chilled creamy dressing make this salad a summer essential.
• Quick and Simple: Comes together in just 20 minutes with everyday ingredients.
• Dairy-Free and Vegan: Uses coconut milk instead of cream for a delicious plant-based twist.
• Customizable: Easily adjust with extra herbs, protein, or different pasta shapes.
• Ideal for Gatherings: Make it ahead and bring it to barbecues, picnics, or casual get-togethers.

INGREDIENTS YOU’LL NEED:

Salad:

• 16 oz rotini pasta
• 2 cups sliced cucumbers (about 1/8″ thick)
• 1/4 cup thinly sliced red onion

Creamy Coconut Dill Dressing:

• 1 (13.5 oz) can full-fat coconut milk
• 3 tablespoons white vinegar
• 1 tablespoon olive oil
• 1/4 cup fresh dill, chopped (plus extra for garnish)
• 1 teaspoon Dijon mustard
• 3/4 teaspoon garlic powder
• Kosher salt, to taste
• Fresh cracked black pepper, to taste

How to Make Cucumber Pasta Salad

STEP-BY-STEP INSTRUCTIONS:

Step 1: Boil and Chill the Pasta
Start with a big pot of salted water. Once it’s boiling, toss in your rotini and cook until al dente. Drain and rinse under cold water—this stops the cooking and cools the pasta down fast. Drizzle with a bit of olive oil and toss to prevent sticking.

Step 2: Whisk Together the Creamy Dressing
In a mixing bowl, combine the coconut milk, vinegar, olive oil, Dijon mustard, garlic powder, dill, salt, and pepper. Stir until smooth. The dressing should be rich and herbaceous, with a slight tang.

Step 3: Assemble the Salad
In a large bowl, mix the cooked pasta, cucumber slices, and red onion. Pour the dressing over and gently toss to combine. The cucumbers should shine through the dressing, not sink in it.

Step 4: Chill and Serve
Let the salad rest in the fridge for at least an hour so the flavors can mingle. Just before serving, garnish with a bit more fresh dill for color and an extra punch of flavor.

Helpful Tips:

• Use full-fat coconut milk for a rich and creamy texture. Shake the can well before opening.
• Chill before serving to enhance flavor and texture.
• Cut cucumbers thinly so they blend evenly and don’t overpower the dish.
• Add-ins: Chopped cherry tomatoes, black olives, or diced bell peppers add color and crunch.
• Want more protein? Toss in chickpeas, grilled tofu, or diced turkey ham for a complete meal.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 10 servings
• Category: Side Dish
• Method: Boil + Mix
• Cuisine: American
• Diet: Vegan

Notes:

• Coconut milk sometimes separates; whisk it thoroughly before using.
• Leftovers will thicken in the fridge—just stir in a splash of vinegar or water to loosen it up before serving.
• If your cucumbers are especially watery, salt them lightly and let them sit for 10 minutes before adding to the salad.

Nutritional Information (Per Serving):

• Calories: 250
• Carbohydrates: 30g
• Protein: 5g
• Fat: 12g
• Saturated Fat: 6g
• Fiber: 2g
• Sugar: 2g
• Sodium: 150mg

Frequently Asked Questions:

Can I make cucumber pasta salad ahead of time?
Yes! It actually tastes better after a few hours. Just give it a stir before serving.

Can I substitute another dressing?
Absolutely—if you’re not a fan of coconut milk, try a vegan mayo-based or tahini-based dressing instead.

What kind of cucumbers work best?
English or Persian cucumbers are ideal—they’re less watery and have tender skins that don’t need peeling.

Is this recipe gluten-free?
Not as written, but simply swap in gluten-free pasta to make it work for gluten-sensitive eaters.

Storage Instructions:

Store cucumber pasta salad in an airtight container in the fridge for up to 3 days. Stir before serving. Do not freeze—it will lose texture and flavor.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy (and creamy!) delights:

• A Taste of Summer Sunshine: The Story of Corn Pasta Salad
• Guy Fieri Macaroni Salad: A Flavor-Packed Twist on a Classic
• Pesto Chicken Salad: A Creamy, Herb-Packed Favorite for Any Season
• Creamy High Protein Pasta Salad

Conclusion:

This cucumber pasta salad is everything you want in a summer dish—light yet filling, creamy yet crisp, nostalgic yet fresh. Whether you’re serving it at a weekend cookout or meal-prepping for the week, it brings both ease and joy to your table. With just the right balance of herbs, crunch, and creaminess, this salad is bound to become your go-to favorite when the weather turns warm.

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