Oct 03, 2021 2 min read

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 


  • 1 package of Great Low-Carb Pasta Rotini
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • 1 large cucumber, chopped
  • ¼ cup of thinly sliced red onion
  • 1 cup of finely chopped broccoli florets 
  • 1 can of coconut milk
  • ¼ cup of lemon juice
  • ¼ cup of fresh dill weed, chopped
  • 1 teaspoon of dried basil
  • 2 tablespoons of fresh parsley, chopped
  • 1 teaspoon of onion powder
  • 2 cloves of garlic, peeled and minced 
  • 1.5 teaspoons of Dijon mustard 
  • Dash of low-calorie sweetener such as monk fruit or stevia


  1. Cook the Great Low-Carb Pasta Rotini according to the directions on the package. Boil water, add the pasta, and cook for about 8 to 10 minutes or until al dente. Drain the pasta and toss it with the olive oil. Add salt and pepper to taste. Then set the pasta aside. 
  2. Make the dressing by mixing coconut milk, lemon juice, dill weed, basil, onion powder, parsley, garlic, mustard, and sweetener in a medium bowl.
  3. Add the pasta, cucumber, red onion, and broccoli to a large bowl, and toss to combine. Pour the dressing over it and toss until the pasta and vegetables are coated. Add extra pepper and salt if desired. 
  4. Plate and serve. Enjoy!
Previous  / Next

Subscribe for instant savings