Description
This vegan cucumber pasta salad is a bright, colorful dish bursting with crisp textures and refreshing flavors, perfect for a healthy lunch or picnic. It’s quick, easy, and incredibly satisfying.
Ingredients
Scale
- 8 ounces of pasta (any shape, preferably rotini)
- 1 large cucumber (diced, preferably English cucumber)
- 1 cup cherry tomatoes (halved)
- 1 bell pepper (diced, any color)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh parsley (chopped)
- 3 tablespoons olive oil (extra virgin)
- 2 tablespoons lemon juice (freshly squeezed)
- Salt and pepper (to taste)
Instructions
- In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water to stop the cooking process.
- While the pasta is cooking, chop the cucumber, bell pepper, cherry tomatoes, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Adjust the seasoning to your preference.
- In a large mixing bowl, add the cooked pasta, chopped vegetables, and parsley. Pour the dressing over the top and gently toss to combine.
- Let the salad sit in the fridge for at least 15-30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
Letting the salad chill in the fridge helps the flavors develop beautifully.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200250
- Sugar: 3
- Sodium: 200
- Fat: 10
- Saturated Fat: 1
- Carbohydrates: 30
- Fiber: 4
- Protein: 6
Keywords: vegan, cucumber, pasta salad, healthy lunch, quick recipe