Cucumber  Pasta Salad

YIELD

TIME

4 servings

20 minutes

This Cucumber Pasta Salad is the perfect mix of crunchy cucumbers, tender pasta, creamy mayo, and fresh dill. These flavors and textures are just what you want in a cold salad for summer.

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Ingredients

– 8 oz. fusilli pasta – 4 medium Persian cucumbers (about 8oz.) – ¼ medium red onion, thinly sliced – ⅓ cup vegan mayo – 3 tbsp. chopped dill – ¼ tsp. salt or to taste – ¼ tsp. pepper or to taste

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 6 to 10 minutes (check the package for the recommended cook time). Drain and rinse well under cold water.

Step 2

In the meantime, slice the cucumbers and onion, and chop the dill.

Step 3

In a large mixing bowl, place the pasta, cucumbers, dill, and vegan mayo. Add salt and pepper to taste. Stir everything well and serve.

HOW TO STORE

You can store this salad in the refrigerator, tightly covered with plastic wrap or in an airtight container, for about 3 days.

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