cucumber pasta salad

Creamy Cucumber Pasta Salad takes my favorite summer cucumber salad and turns it into a delicious meal.  Loaded with tender pasta, crisp juicy cucumbers, fresh dill and sweet white onion, this dish will be the hit of every potluck!

Creamy Cucumber Pasta Salad

cucumber

pasta

½ sweet white onion

sour cream

mayonnaise

sugar

salt

dill

white vinegar

pepper

Combine all dressing ingredients in a small bowl and mix well. Set aside.

Thinly slice onion and place in a bowl of cold water. (see note)

Cook pasta al dente according to package directions. Run under cold water to stop cooking.

Cut cucumber in half lengthwise and remove seeds using a spoon. Slice into thin slices.

Toss all ingredients in a large bowl. Let sit at least 40 minutes before serving.

Cucumber Vegan Pasta Salad

cucumber,

onion,

fresh dill, chopped

black pepper

garlic powder

white wine vinegar

dijon mustard

Cook the pasta according to package instructions until it reaches your desired doneness. Once done, set aside to cool while you make the dressing.

In a small bowl, whisk together the mayo, dill, salt, pepper, garlic powder, vinegar, mustard, and sugar (if using). Mix until thoroughly combined.

When ready to finish the pasta salad, you can run the pasta under a bit of cold water to cool it down (assuming you want cold pasta salad). Alternatively, you can mix the pasta salad as is and let it cool off in the fridge before eating.

In a large bowl, mix together the pasta, dressing, onion, and cucumber. Stir until fully combined and the pasta and veggies are well coated in the dressing. If desired, you can add a bit more mayo OR make a double batch of the dressing if you want the salad quite a bit more wet. **see note above about doubling the dressing recipe!

Love this recipe! It has definitely become a staple in my household. Perfect for the hot summer here in the sunny state of Arizona!

Second time making this salad and the whole family loves. Soooo yummy! Thanks for sharing

SO glad to hear that! I keep meaning to make this again this summer. I have SO MUCH CUCUMBER coming out of my garden right now

Lovely, refreshing recipe. Great way to use an extra cucumber from the garden!

https://www.youtube.com/watch?v=RFkchS5ppCQ

I LOVE Pasta Salads and today I'm sharing THREE of my favorite #vegan pasta salad recipes with you!

Here's where to find each of the individual #recipe:
Ranch Pasta Salad: https://foodwithfeeling.com/ranch-pasta-salad/
Classic Pasta Salad: https://foodwithfeeling.com/vegan-pasta-salad-easy/
Lemon Broccoli Pasta Salad: https://foodwithfeeling.com/vegan-lemon-broccoli-pasta-salad/

For more delicious plant-based recipes, visit: https://foodwithfeeling.com

Connect with me:
*Instagram: https://www.instagram.com/foodwithfeeling/
*Food Blog: https://foodwithfeeling.com/
*Facebook: https://www.facebook.com/bbritnellblog/

#dinner #plantbased #wholefoodplantbased #30minutemeals #mealprep #healthyvegan

Plant Based Pasta Salad THREE WAYS!!

This Cucumber Feta Orzo Pasta Salad is a light and refreshing dish perfect for warm days. With tender orzo, crisp cucumber, tangy feta, and a bright lemon vinaigrette, it&#039;s an easy side or lunch that comes together quickly. Ideal for picnics, potlucks, or a simple weeknight meal

Cucumber Feta Orzo Pasta Salad

orzo pasta

cucumbers (chopped)

feta cheese (crumbled)

dill (chopped)

chives (freshly minced)

olive oil

red wine vinegar

lemon

Dijon mustard

garlic (minced)

shallot (minced (about 2-3 tbsps))

salt and freshly cracked black pepper (to taste)

Cook the orzo according to package directions until al dente. Drain the orzo and let it cool slightly.

Prep the dressing by adding all of the ingredients into a large bowl and whisking together until well combined. Transfer the orzo to the bowl with the vinaigrette and toss to dress. Add the chopped cucumbers, feta, dill and chives to the pasta bowl and toss until combined. Adjust salt and pepper to taste. Can be served cool, at room temperature or warm.

Refreshing and flavorful! Everyone that tried it really enjoyed it. We still have some leftover and I’m excited to try it after the flavors marinate together even more. Will definitely make again!

It was delicious and so easy to throw together! We did, however, use a little less dill than the recipe called for since I’m usually not the biggest fan.

This smashed cucumber salad combines crispy cucumbers with tender fusilli pasta and meaty tofu crumbles. Seasoned with soy sauce, toasted sesame oil, and rice vinegar, this salad is refreshing, packed with texture, and superbly seasoned!

Smashed Cucumber Pasta Salad

firm tofu

tsp smoked paprika

soy sauce

tbsp oil

maple syrup (or sugar)

cucumber (about 13 ounces)

tsp salt

garlic

tsp minced ginger

tbsp white rice vinegar

tbsp toasted sesame oil

tbsp sugar

sesame seeds

tsp gochugaru (Korean chili powder)

Fusilli pasta

Preheat the oven to 400 °F (200°C).

Crumble the tofu. Using your hands, crumble the tofu into small chunks of about 1/2-inch. Transfer to a mixing bowl.

Toss with the seasonings. Add the smoked paprika, soy sauce, oil, and maple syrup. Using a spoon or spatula, toss well to coat the tofu with the seasonings.

Spread on a baking sheet. Line a baking sheet with parchment paper and spread the crumbled tofu into an even layer.

Bake. Transfer the baking sheet to the oven and bake for 25-30 minutes, stirring once halfway through baking. The tofu should be golden brown and slightly crispy on the edges. Remove from the oven and set aside.

Tofu Crumbles

Smash the cucumbers. Cut the cucumber in half crosswise. Place the large side of a large knife or cleaver on the cucumber and smash it using the heel of your palm. The cucumber should crack open and separate into 4 parts.

Slice them. Next, slice them into 1/2-inch thick slices. Transfer the sliced cucumbers to a large mixing bowl.

Salt and let them rest. Sprinkle the cucumber with the salt and toss to coat. Let the cucumber sit for about 15 minutes. This step will help the cucumber release some water and prevent the salad from being watery.

Drain. Next, drain the cucumber and press them with your hands to remove as much water as possible. Transfer them back to the mixing bowl.

Smashed Cucumbers

Make the dressing. To a small bowl, add the minced garlic and ginger. Then, pour in the soy sauce, white rice vinegar, toasted sesame oil, sugar, sesame seeds, and Gochugaru. Stir to combine and dissolve the sugar.

Toss the cucumbers with the dressing. Add the dressing to the bowl containing the cucumber and toss to coat.

Cook the pasta. Bring a large pot of salted water to a boil. Once boiling, add the uncooked pasta and cook according to the package instructions. Once tender, drain the pasta, rinse under cold water a couple of times, and drain well again.

Combine everything. Finally, add the cooked pasta, tofu crumbles, cilantro, and sliced red onions if using, to the cucumbers. Stir well to combine everything.

Serve. You can serve this salad at room temperature or chill it in the refrigerator for 3-4 hours before serving. This cucumber salad will stay fresh for up to 3 days in the refrigerator.

Assemble

Amazing. My family loved it. A total new taste for salad. Thank you for sharing.

Top 4 cucumber pasta salad recipes from across the web

The most viewed cucumber pasta salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Cucumber Pasta Salad

Cucumber Vegan Pasta Salad

Cucumber Feta Orzo Pasta Salad

Smashed Cucumber Pasta Salad

Top 4 cucumber pasta salad recipes from across the web

The most viewed cucumber pasta salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Cucumber Pasta Salad

Cucumber Vegan Pasta Salad

Cucumber Feta Orzo Pasta Salad

Smashed Cucumber Pasta Salad

The most viewed cucumber pasta salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine