This Cucumber Vegan Pasta Salad is perfect for warm summer months when you just want a nice cold pasta salad that’s easy to make and keeps well for plenty of leftovers!
Guys. I’m feeling the summer slump like crazy! (did I mention that already in a recent post? I don’t even remember). The bad thing is that we’ve moved past the “oh! The weather is just so nice…I want to be outside ALL of the time!” into “OMG the heat index is 105 and all of my makeup was washed away from sweat after being outside for half a minute”. <<<<that’s a REAL struggle.
The good news is that all of that seemingly unbearable heat means that ALL of the good produce of summer is in FULL swing. We’re talking watermelon, cantaloupe, zucchini, BELL PEPPERS (I love peppers!), tomatoes and the star of this dish: CUCUMBERS! From stories I’ve been told (but have no actual memory of), I apparently loved cucumbers growing up. However, for most of my adult life, I wasn’t that into them. That is, until I started growing my own and had the realization that 1) cucumbers are ridiculously easy to grow and you basically can’t screw them up as long as you give them a good trellis and plenty of water. 2) Homegrown cucumbers are SO MUCH BETTER than the crap cucumbers that they sell at the grocery store. So. much. better.(!!)
So, today’s pasta salad is a super simple one inspired by my favorite summer treats: cucumber and dill!
Conveniently enough, the recipe is very easy to throw together and even more, it makes for GREAT leftovers. The last time I made this, I whipped it up on a Sunday night and took it to work for lunches throughout the week. <<<<having lunch ready to go for pretty much the whole week makes me feel like I have accomplished SO much. It’s the small things.
The dressing that I used on this pasta salad is super simple: vegan mayo, white wine vinegar, Dijon, some spices, and a pinch of sugar. Oh yea! And a bunch of dill. I’m dill obsessed right now and have been sprinkling fresh dill on all the things lately :) [Read More…]