• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vegan Heaven

  • Home
  • Recipes
  • Going Vegan
  • About
    • About Me
    • Impressum
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
  • ×
    • Yaki Udon
    • a hand dipping tortilla chips in a bowl with vegan nacho cheese
      Vegan Nacho Cheese
    • a hand holding a white bowl of sweet potato curry with rice over a wooden board
      Sweet Potato Curry
    • a grey plate with black bean pasta with bell pepper, lime wedges, and fresh cilantro on a wooden board
      Black Bean Pasta
    • yellow curry with bell pepper and carrots over brown rice in a grey bowl
      Yellow Curry
    • a blue and white bowl with millet porridge with a spoon with a pear and a cup of coffee in the background
      Millet Porridge
    • turmeric energy balls in a blue bowl with a glass of smoothie in the background
      Ginger Turmeric Energy Balls
    • a cast iron skillet with pasta with bell pepper on a white wooden board
      Vegan Pasta Rasta
    • Vegan Lentil Soup in two white and brown pots on a marble counter top with a spoon and bread on the side
      Vegan Lentil Soup
    • Vegan Parmesan cheese in a glass jar with a white spoon on a wooden board
      Vegan Parmesan Cheese
    • vegan dal with rice in a white bowl with a spoon on a marble countertop
      Red Lentil Dal
    • a pot with one pot pasta with leek and tofu on a marble countertop
      One Pot Pasta with Leek and Smoked Tofu

    Cucumber Pasta Salad

    Published: Jun 4, 2021 by Sina · This post may contain affiliate links · Leave a Comment

    1.5K shares
    • Facebook
    Jump to Recipe Print Recipe
    a collage of two photos of this recipe with a text overlay

    This cucumber pasta salad is perfect for your next potluck or BBQ! It’s creamy, fresh, refreshing, and completely vegan. And it comes together in just 15 minutes! 

    cucumber pasta salad in a white bowl with a wooden spoon

    Why This Recipe Works 

    I’m a huge fan of pasta salads in the summer and this one is my new favorite. It’s super fresh and loaded with cripsy and juicy cucumbers in a creamy and light dill sauce. 

    For the sauce, I used plant-based yogurt, freshly chopped dill, and garlic, which makes it taste kind of like tzatziki. 

    I love that it’s light but still super creamy. I first made this salad with vegan mayonnaise, but it’s so much better with unsweetened coconut or soy yogurt! 

    You need only a handful of ingredients and the recipe is super budget-friendly, so it’s also great for bigger crowds. You should be able to find all of the ingredients in any regular grocery store. 

    I can promise you it will be a big hit at your next party, potluck, or BBQ!

    What Goes Into This Recipe 

    the ingredients that go into this recipe on a marble countertop

    • Plant-based Yogurt – I recommend unsweetened coconut or soy yogurt. Always make sure it’s unsweetened. 
    • Pasta – I used girandole pasta, but the recipe also works well with fusilli or gemelli or other curly pasta shapes. 
    • Dill – use fresh dill for the perfect flavor. 
    • Cucumber – use an English cucumber. 
    • Garlic – freshly minced garlic. 
    • Vinegar – white wine vinegar. 

    How To Make This Recipe 

    a collage of four photos that show how to make this recipe

    1. Step: Cook the pasta according to the instructions on the package. Rinse with cold water after cooking.

    2. Step: Thinly slice the cucumber and cut the red onion into thin strips. 

    3. Step: Finely chop the dill and mince the garlic. 

    4. Step: Place all ingredients for the sauce into a small bowl and stir until well combined. 

    ingredients for this salad in a white bowl with a spoon on a marble countertop

    5. Step: Place all of the ingredients in a large bowl, add the sauce, and toss to combine. Serve immediately or store in the fridge for later. I think it tastes best when it sits for about 30-60 minutes after adding the sauce. 

    Recipe Notes

    • Be generous with the freshly chopped dill. It gives the pasta salad the perfect flavor. 
    • If you don’t like crispy raw onions, you could leave them out. Or you could sauté the red onion strips before adding them to the salad (let them cool down first).
    • I highly recommend to use freh dill for this recipe as it really makes a flavor in taste. 

    FAQs:

    How Long Does the Cucumber Pasta Salad Last? 

    Stored in an airtight container in the fridge, it will last up to 5 days. 

    Can I Make It Gluten-Free? 

    Yes, absolutely. Just replace the pasta with gluten-free pasta. My favorite is brown rice pasta.

    Can I Make It Ahead of Time? 

    Yes, you can easily prepare this recipe in advance. I recommend keeping the sauce and the rest of the ingredients in different containers. Then just add the sauce about 30 minutes before serving the salad. 

    close-up of a cucumber pasta salad in a white bowl on a wooden board

    Related Recipes: 

    • Southwestern Pasta Salad
    • Taco Pasta Salad 
    • Noodle Salad with Peanut Sauce
    • California Pasta Salad
    • Pesto Pasta Salad
    • Vegan Greek Pasta Salad
    • Orzo Pasta Salad 
    • 15 Amazing Vegan Pasta Salads

    I Love To Hear From You!

    I hope you like this cucumber pasta salad as much as we do around here.

    If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina

    cucumber pasta salad in a white bowl with a wooden spoon

    Cucumber Pasta Salad

    This cucumber pasta salad is perfect for your next potluck or BBQ! It's creamy, fresh, refreshing, and completely vegan. And it comes together in just 15 minutes! 
    5 from 4 votes
    Print Pin Rate
    Course: Salad
    Cuisine: American
    Diet: Vegan, Vegetarian
    Prep Time: 5 minutes mins
    Cook Time: 10 minutes mins
    Servings: 4 servings
    Calories: 344kcal
    Author: Sina

    Ingredients

    • 10 oz spirelli pasta
    • 1 1/2 cups unsweetened coconut or soy yogurt
    • 1 English cucumber
    • 1 tablespoon white wine vinegar
    • 3 tablespoons freshly chopped dill
    • 1 red onion, cut into thin strips
    • 2 cloves of garlic
    • 1/2 teaspoon salt
    • black pepper, to taste

    Instructions

    • Cook the pasta according to the instructions on the package. Rinse with cold water after cooking.
    • Thinly slice the cucumber and cut the red onion into thin strips. 
    • Finely chop the dill and mince the garlic. 
    • Place all ingredients for the sauce into a small bowl and stir until well combined. 
    • Place all of the ingredients in a large bowl, add the sauce, and toss to combine. Serve immediately or store in the fridge for later. I think it tastes best when it sits for about 30-60 minutes after adding the sauce. 

    Notes

    • Be generous with the freshly chopped dill. It gives the pasta salad the perfect flavor. 
    • If you don't like crispy raw onions, you could leave them out. Or you could sauté the red onion strips before adding them to the salad (let them cool down first).
    • I highly recommend to use freh dill for this recipe as it really makes a flavor in taste. 
    • Stored in an airtight container in the fridge, it will last up to 5 days. 

    Nutrition

    Calories: 344kcal | Carbohydrates: 67g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Sodium: 309mg | Potassium: 318mg | Fiber: 3g | Sugar: 9g | Vitamin A: 103IU | Vitamin C: 16mg | Calcium: 149mg | Iron: 1mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

    More Recipes

    • a cast iron pan with Tuscan pasta with sun-dried tomatoes and spinach on a white wooden board
      Vegan Tuscan Pasta
    • vegetable biryani in a white pan on a wooden board with parsley and mint in the background
      Vegetable Biryani
    • five vegan zucchini bread slices on a marble counter top with more zucchini bread on a wooden board in the background and chocolate chips on the side
      Vegan Zucchini Bread
    • a white bowl with green bean salad with tomatoes and kidney beans on a wooden board
      Green Bean Salad

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Grilling

    • six grilled vegetable kabobs on a white plate on a marble countertop sprinkled with fresh herbs
      Vegetable Kabobs
    • Black Bean Patties (Vegan & Grillable)
      Vegan Black Bean Burgers (Grillable!)
    • Vegan Potato Salad with Pickles in a Bowl
      Vegan Potato Salad
    • a hand dipping a piece of bread into a bowl of vegan dip
      Creamy Vegan Dip with Dates
    • two tofu vegetables skewers with pineapple and red bell pepper on a plate with brown rice
      Tofu Vegetable Skewers
    • a stack of lentil burgers on a white plate with a bowl of salad in the background
      Lentil Burgers
    Sina Weber, Blogger

    About Sina

    As a mom of twins, I know how busy life can be. So if you're looking for easy and quick vegan recipes the whole family loves, this is the right place for you!

    Learn more about me →

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Healthy Recipes

    • Greek Pasta Salad in a Bowl with a Salad Server
      Greek Pasta Salad with Easy Greek Vinaigrette
    • a white bowl with quinoa black bean salad on a marble countertop with limes in the background
      Quinoa Black Bean Salad
    • a grey bowl with brown rice, lettuce, guacamole, and sofritas with a fork
      Sofritas
    • Chickpea Salad in a white bowl with a wooden spoon and two lemons in the background
      Vegan Chickpea Salad
    • Vegan Pad Thai on a white plate with limes in the background and a hand picking up some noodles with chop sticks
      Vegan Pad Thai
    • Easy Vegan Chickpea Curry with Potatoes
      Easy Vegan Chickpea Curry

    Footer

    Impressum/Legal Notice
    Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter

    Affiliate Disclaimer:

    Some posts may contain affiliate links, which means that if you click on one of the product links and actually decide to buy it, I’ll receive a small percentage of the total price - of course this does not cause any extra costs for you. I only recommend products that I personally love and use regularly.

    Copyright © 2025 by Vegan Heaven · Privacy Policy