Healthy, quick meals that are completely vegan and delicious are so valuable! This recipe checks off all of the boxes. It is easy to prepare in minutes. It is creamy, delicious, and plant-based. And it is high in protein and low in carbs.
This High-Protein Vegan Cucumber Coconut Pasta Salad is actually pretty simple. You just cook the pasta, make the dressing, and mix the pasta, dressing, and vegetables together. The creamy dressing with coconut milk and herbs is like a plant-based version of ranch dressing. And the cucumber and dill make the salad a bit reminiscent of tzatziki.
This pasta salad is quick enough for a weekday dinner. You can throw it together and let it sit for just 5 minutes to let the flavors mingle before serving it. Or you can refrigerate it for hours or overnight to take for lunch tomorrow or to have for dinner right when you get home. Needless to say, leftovers are great!
The recipe gets its creaminess from canned coconut milk. Be sure to choose a 13.5-ounce can of creamy coconut milk used in recipes, and not the type of coconut milk in a carton that is used for drinking as a substitute for regular milk or almond milk.
Great Low-Carb Pasta Rotini adds protein and fiber without many carbs. It has 7 grams of net carbs, including 18 grams of dietary fiber. It has 12 grams of protein per serving, and 100 calories. That makes this recipe suitable if you are on a low-carb diet or are simply highly aware of getting extra carbohydrates as you are watching your weight.
Recipe for High-Protein Vegan Cucumber Coconut Pasta Salad
Makes 4 servings
Prep time: 20 minutes
Cook time: 10 minutes