Sustainable Chef & Food Journalist

Cucumber & Dill Pasta Salad

Yields1 Serving

Cucumber & Dill Pasta Salad

Serves 6-8

Cucumbers add a clean crunch and come together with dill and capers to make a bright and refreshing pasta salad.

Ingredients

 1 lb spiral pasta
 olive oil
 1 large English cucumber (or 6 mini cucumbers)
Dressing
  cup Vegan Mayonnaise
 ½ cup fresh dill (packed)
 juice of 1 lemon
 1 heaping tbsp pickled capers
 1 tbsp caper juice
 1 generous pinch of salt and pepper

Note:

Keep in the fridge until ready to serve (up to 24 hours ahead of time).

Instructions

Pasta
1

Bring a large pot of salted water to a boil. Add pasta and cook for the required time.

2

Once al dente, drain and run under cool water.

3

Toss with a small amount of olive to avoid sticking and set aside.

Cucumber
4

Grate cucumber onto a clean kitchen towel.

5

Once all cucumber is grated, ring out the excess moisture of the cucumber over a small bowl. Set both items aside.

Dressing
6

In a food processor or blender, add all ingredients and blend until it becomes a well combined, bright green dressing.

7

If needed when blending, add some of the removed cucumber juice to help bring the mixture together.

Combining
8

Adjust seasoning level if needed and add dressing to the bowl of cooked pasta along with grated cucumber.

9

Toss to combine and test seasoning levels again to see if more salt and pepper is needed.

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