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Vegan Cucumber Pasta Salad

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Vegan Cucumber Pasta Salad is a crisp and refreshing dish featuring tender pasta, cool cucumbers, and a tangy lemon-herb dressing. It’s perfect for picnics, potlucks, or quick lunches, and it’s completely dairy-free and customizable.

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)

Instructions

  1. Cook pasta according to package instructions. Drain and rinse under cold water to cool.
  2. While pasta cooks, whisk together olive oil, lemon juice, Dijon mustard, maple syrup (if using), garlic, salt, and pepper. Add vegan mayo or yogurt for a creamy version if desired.
  3. In a large bowl, combine cooled pasta, cucumber, red onion, tomatoes (if using), and herbs.
  4. Pour dressing over the salad and toss gently until well coated.
  5. Chill for at least 15–30 minutes before serving to allow flavors to meld.

Notes

  • Use gluten-free pasta for a gluten-free version.
  • Add chickpeas or white beans for extra protein.
  • Toss in avocado or olives for added flavor and texture.
  • Substitute lemon juice with red wine vinegar for a sharper flavor.
  • Great for meal prep—flavors improve after chilling.

Nutrition

Find it online: https://recipesbyliza.com/vegan-cucumber-pasta-salad/