This cucumber pasta salad is a vibrant, veggie-packed dish featuring brown rice pasta, crunchy vegetables, and a creamy dill dressing. It's gluten-free, dairy-optional, and perfect for meal prep, picnics, or potlucks. Peas and sweet corn add a pop of color and natural sweetness, while English cucumbers and grape tomatoes bring cool refreshment. The tofu mayo and yogurt-based dressing—now enhanced with seasoned rice vinegar—ties it all together with a tangy herbal finish. Make it ahead—but dress it just before serving to keep it fresh and creamy.
Add brown rice pasta and cook according to package directions until just tender.
Drain and rinse under cold water to stop cooking. Set aside to cool.
Prepare the Vegetables
While the pasta cools, chop all vegetables: cucumbers, celery, onions, bell peppers, carrots, and tomatoes.
Thaw the peas and corn by running under cool water in a colander or steaming lightly, then chill.
Mix the Dressing
In a large bowl or blender, combine: tofu mayonnaise, yogurt, dill weed, and rice vinegar.
Whisk or blend until smooth. Refrigerate until ready to use.
Combine the Salad
In an extra-large mixing bowl, toss together: cooked pasta, all chopped vegetables, and shredded cheese.
Dress and Serve
Important: Do not add the dressing until just before serving to prevent the pasta from drying out.
Toss with dressing until evenly coated, and serve chilled.
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Notes
Because this salad uses brown rice pasta, it will absorb moisture over time. For best results, store the salad and dressing separately and toss just before serving. This keeps your cucumber pasta salad creamy and delicious—not dry.Because the peppers are optional, they are not included in the nutrition label information. They add approximately 100 calories to the whole dish and more Vitamin C.To customize:
Swap pasta for lentil or chickpea pasta for added protein.
Swap out the peppers for broccoli or cauliflower.
Add fresh herbs like parsley or basil.
Try lemon juice or mustard in the dressing for extra tang.
Toss in chickpeas, olives, or avocado for added depth.