Cucumber Dill Pasta Salad

Here's a meal prep recipe perfect for the summer! This Cucumber Dill Pasta Salad is gluten-free, vegan, and easy to make. The refreshingly delicious ingredients are a source of antioxidants and antibacterial properties. Plus, it's a low-calorie meal so you don't have to feel guilty about eating pasta!

Course Dinner

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings

Calories 179kcal

Ingredients

3 cups pasta (uncooked weight)
1/2 cup dill (chopped)
1/2 cup basil (torn)
1/4 cup parsley (chopped)
1/3 cucumber (diced into half moons)
6 radishes (sliced)
handful arugula (torn)

For the dressing:

1/4 cup extra virgin olive oil
2 tsp apple cider vinegar (or white distilled vinegar adjust to preference)
1 garlic clove (minced or finely diced
1 tsp honey
pinch salt
pinch black pepper (optional)

Instructions

Cook your pasta according to packet instructions in salted water, a little past al dente so it remains soft when cooled. Once cooked, toss in a little olive oil to keep from sticking together. Set aside to cool.
Make the dressing by combining the ingredients, and whisking thoroughly.
Add the cooled pasta, herbs, cucumber, radishes, and arugula to your bowl and drizzle over the dressing. Toss to combine, and so the pasta is well coated in the dressing. Add a touch more salt and pepper (if using) to preference.

Nutrition