Description
This vegan cucumber pasta salad is the perfect dish to brighten up your lunch with its crunch of fresh cucumbers mingling with tender pasta, all tossed in a zesty dressing. It’s light, refreshing, and super easy to make, making it ideal for busy weekdays or lazy weekends.
Ingredients
Scale
- 2 cups uncooked pasta (whole grain or gluten-free recommended)
- 2 large cucumbers, diced
- 1 cup cherry tomatoes, halved
- ½ medium red onion, finely chopped
- ¼ cup parsley, chopped
- 3 tablespoons lemon juice, freshly squeezed
- 2 tablespoons olive oil
- Salt & pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Once done, drain and rinse with cold water.
- Prepare the Vegetables: While the pasta cooks, dice the cucumbers and chop the cherry tomatoes, red onion, and parsley.
- Make the Dressing: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Taste and adjust seasoning if needed.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta, diced cucumbers, tomatoes, red onion, and parsley. Pour the dressing over the top and toss gently to combine.
- Chill and Serve: Allow the salad to sit in the fridge for at least 15 minutes before serving.
Notes
Letting the salad sit in the fridge allows the flavors to blend together, making it even more delicious.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3
- Sodium: 200
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 30
- Fiber: 4
- Protein: 6
Keywords: vegan, cucumber, pasta salad, healthy lunch, meal prep