Creamy Cucumber Dill Pasta Salad | Gluten Free + Dairy Free


Creamy Cucumber Dill Pasta Salad | Gluten-Free + Dairy Free


When spring and summer roll around I find myself constantly searching for cooling and refreshing meal ideas! The days lasts longer, we tend to take it a bit easier and everyone is much more pleasant. Summer has to be my favourite time of the year! I just love the sunshine! Well.. when we actually get sunshine. And while lemons are like my liquid sunshine there’s just something about cucumber and dill that scream summertime. Cucumber is quintessential to that perfect spa-like water and dill is a staple item for BBQ season, think dill pickles and burgers. Of course I wanted to make this dish a healthy take on the backyard BBQ classic creamy pasta salad which is usually filled with sugar, sodium and processed ingredients so, I’ve partnered up with Italpasta to bring you a tasty gluten free pasta salad that’s gonna knock your socks off (or perhaps, Sandles in this case!).

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To be honest, I’ve been searching for a good gluten free pasta for quite some time now. My husband simply refuses to eat the brown rice pasta I used to buy. Anyone who has to cook or has cooked for 2 or more knows it can be tricky and time consuming to cook separate meals for everyone. That’s why I absolutely love this newly revamped Italpasta Gluten Free Pasta because it’s perfectly made up of 4 different gluten free flours to oh-so-closely imitate the texture of original pasta without compromising on quality. This Italpasta Gluten Free Pasta is also certified gluten free so anyone with an intolerance, allergy and even any of my celiac friends can enjoy this without worries. And it only takes 9 minutes to cook so it a perfect weeknight pasta you can whip up, real quick! 

Now, this recipe isn’t just gluten free! As you all know and are familiar with on this blog, I don’t tend to use a whole lot of dairy. I simply don’t use it in my diet and I don’t love including it in my recipes – so – I’ve created a dairy-free cream sauce using the infamous cashew as a base! If you’re new to the cashew cream idea, you can basically check out any plant based instagrammers feed to see it’s the next big thing in healthy dairy alternatives. I was really excited to try it out for this recipe and am very, very pleased with the results! I know you guys are going to love it, so keep scrolling to find the tasty recipe below.


Recipe Ingredients


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PASTA SALAD

  • 1 Package of Italpasta Gluten Free Pasta – Fusilli 
  • 1 Cucumber
  • Handful of Fresh Dill
  • 1 Lemon
  • 1-2 Tbsp Olive Oil

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CREAMY CASHEW SAUCE

  • 1 Cup Soaked & Drained Cashews
  • 3 Tbsp Apple Cider Vinegar
  • 1 Tsp Dijon Mustard
  • 1 Clove Garlic
  • 1/4 Cup Fresh Dill
  • 1/4 Lime
  • Pinch of Sea Salt & Black Pepper


Method


  • Bring a pot of water to a boil and add Italpasta Gluten Free Pasta.
  • Cook for 9 Minutes, drain and return to pot.
  • Drizzle Olive Oil on your pasta and toss.
  • Chop Cucumber into slices and then halves.
  • Add all Cashew Cream ingredients to a high speed blender and blend until the texture is creamy.
  • Scoop the Cashew Cream sauce from blender jar into your pot with the pasta.
  • Add your Cucumber and Fresh Dill and mix together.
  • Juice your Lemon and add to pasta, toss a few more times.
    Serve immediately and enjoy!

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Creamy Cucumber Dill Pasta Salad
Serves 4
A delicious and creamy pasta salad thats both gluten free and dairy free!
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
For the Pasta Salad
  1. 1 Package of Italpasta Gluten Free Pasta - Fusilli
  2. 1 Cucumber
  3. Handful of Fresh Dill
  4. 1 Lemon
  5. 1-2 Tbsp Olive Oil
For the Cashew Cream Sauce
  1. 1 Cup Soaked & Drained Cashews
  2. 3 Tbsp Apple Cider Vinegar
  3. 1 Tsp Dijon Mustard
  4. 1 Clove Garlic
  5. 1/4 Cup Fresh Dill
  6. 1/4 Lime
  7. Pinch of Sea Salt & Black Pepper
Instructions
  1. Bring a pot of water to a boil and add Italpasta Gluten Free Pasta.
  2. Cook for 9 Minutes, drain and return to pot.
  3. Drizzle Olive Oil on your pasta and toss.
  4. Chop Cucumber into slices and then halves.
  5. Add all Cashew Cream ingredients to a high speed blender and blend until the texture is creamy.
  6. Scoop the Cashew Cream sauce from blender jar into your pot with the pasta.
  7. Add your Cucumber and Fresh Dill and mix together.
  8. Juice your Lemon and add to pasta, toss a few more times.
  9. Serve immediately and enjoy!
Notes
  1. Soak cashews in boiling water for at least 2 hours.
  2. Try making the cashew cream the night before to cut down on pre-time the day of.
  3. To make this a nut free recipe, try subbing cashews for tahini or avocado!
  4. This recipe will store overnight in the fridge, but is best served fresh. If you want to make it the night before wait to add the lemon juice until serving time.
Her Balanced Life http://herbalancedlife.com/
 
Try this at your next BBQ with your friends and family! It’s sure to be a hit. 

xx HBL 

 

* Thank you to Italpasta for sponsoring this post. All thoughts, opinions and recipes shared in this post are my own. 

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