Name: Vegan Cucumber Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 8 oz pasta (rotini, penne, or bowtie); 1 cucumber, thinly sliced or chopped; ¼ red onion, thinly sliced; 1 cup cherry tomatoes, halved (optional); 2 tablespoons fresh dill or parsley, chopped; 2 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon maple syrup or agave (optional); 1 garlic clove, minced; Salt and black pepper, to taste; Optional: 1–2 tablespoons vegan mayo or plain plant-based yogurt (for creamy version)

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Vegan Cucumber Pasta Salad is a light, refreshing, and flavor-packed dish that’s perfect for warm days, picnics, and quick lunches. I love how the crisp cucumbers and tender pasta are coated in a tangy, herby dressing that brings everything together. It’s easy to make, completely dairy-free, and the kind of salad that tastes even better after sitting for a bit.

Why You’ll Love This Recipe

I love this recipe because it’s simple, fresh, and satisfying without feeling heavy. The cucumbers add crunch and coolness, while the pasta and creamy vegan dressing make it feel like a complete meal. It’s also super customizable, so I can toss in other veggies or proteins based on what I have on hand. It’s great for meal prep or a no-fuss side dish. Vegan Cucumber Pasta Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (rotini, penne, or bowtie work great)
Cucumber, thinly sliced or chopped
Red onion, thinly sliced
Cherry tomatoes, halved (optional)
Fresh dill or parsley, chopped
Olive oil
Lemon juice
Dijon mustard
Maple syrup or agave (optional for balance)
Garlic, minced
Salt and black pepper
Optional: vegan mayo or plain plant-based yogurt for a creamy version

Directions

I cook the pasta according to package directions, then drain and rinse under cold water to cool it down.
While the pasta cooks, I whisk together olive oil, lemon juice, Dijon mustard, maple syrup (if using), garlic, salt, and pepper to make the dressing. For a creamy version, I mix in a spoonful of vegan mayo or yogurt.
In a large bowl, I combine the cooled pasta, cucumber, red onion, tomatoes (if using), and fresh herbs.
I pour the dressing over the salad and toss gently until everything is coated.
I chill the salad for at least 15–30 minutes before serving to let the flavors meld.

Servings and timing

This recipe makes about 4 servings and takes around 25 minutes to prepare. It’s perfect as a quick lunch, side dish, or picnic favorite.

Variations

I add chickpeas or white beans for extra protein.
I toss in chopped avocado or olives for creaminess or briny flavor.
I use spiralized cucumber instead of chopped for a fun texture.
I swap lemon juice for red wine vinegar for a sharper bite.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The salad tastes even better the next day. No reheating is needed—this dish is best served cold or at room temperature. Vegan Cucumber Pasta Salad

FAQs

Can I make this gluten-free?

Yes! I just use gluten-free pasta and follow the same steps.

What’s the best type of cucumber to use?

I like using English cucumbers because they’re seedless and have thin skin, but any kind works.

Can I make this ahead?

Absolutely. I make it a few hours ahead and chill it so the flavors come together nicely.

Is this salad good for potlucks?

Definitely. It’s easy to transport, doesn’t need to stay hot, and holds up well outside the fridge for a bit.

Can I use store-bought vegan dressing?

Yes! If I’m short on time, I use a good-quality vegan dressing like lemon tahini or a dairy-free ranch.

Conclusion

Vegan Cucumber Pasta Salad is a crisp, refreshing, and delicious dish that’s easy to throw together and full of bright, fresh flavor. I love how it’s light but still satisfying, and how versatile it is for any occasion. Whether I’m serving it as a side or eating it as a main, it’s always a go-to favorite for warm days and plant-based meals.