Summers are for fresh pasta salad parties! And this one should definitely be invited to the party. It's light and refreshing and filled with yummy garden favorites. You can serve it at a family picnic because it makes a nice size serving as well.
Coconut Cucumber Pasta Salad
(serves 6-8)
1 large cucumber, thinly sliced
1/2 red onion, thinly sliced
2 corn on the cobs, kernels sliced off
1 15 oz can of chickpeas, drained and rinsed
16 oz rotini pasta
1 13.5 oz canned full fat unsweetened coconut milk
~1/4 cup fresh dill, chopped
3 tbs white wine vinegar
1 tbs olive oil
1/2 tbs lemon juice
1 tsp dijon mustard
3/4 tsp garlic powder
3/4 tsp (or more to taste) salt
1/2 tsp cracked pepper or to taste
Directions: Cook pasta according to package. Drain and rinse with cool water. Set pasta aside in a large mixing bowl and add chickpeas, cucumbers, onions and corn kernels.
In a small bowl, add canned coconut milk, fresh dill, white wine vinegar, olive oil, lemon juice, dijon mustard, garlic powder, salt and cracked pepper. Stir until combined.
Pour dressing over pasta and veggies and toss to combine! Serve immediately or store in fridge. Dressing thickens as it sits. You may need to add a little water or oil as necessary if not serving right away.
Author: Stephanie Brown, dinnerpartyofthree
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