Description
Coconut Pasta Salad is a refreshing dish that beautifully combines creamy coconut milk with vibrant, crunchy vegetables. Perfect for summer picnics or cozy dinners, this salad offers a delightful tropical twist that transports your taste buds to a sunny paradise. Quick and easy to prepare, it’s an ideal choice for light meals or entertaining guests. Enjoy it as a main dish or a colorful side that will impress everyone at your table.
Ingredients
Scale
- 8 oz fusilli pasta
- 1 cup full-fat coconut milk
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 red onion, thinly sliced
- Juice of 1 lime
- 1/4 cup fresh cilantro or mint, chopped
Instructions
- Cook the pasta according to package instructions until al dente. Drain and cool.
- In a bowl, whisk together coconut milk and lime juice until smooth.
- Dice the cherry tomatoes, cucumber, and finely chop the red onion and herbs.
- In a large bowl, combine cooled pasta and vegetables. Pour the dressing over and toss to coat.
- Cover and refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 240
- Sugar: 3g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Feel free to customize the salad by adding other veggies like bell peppers or avocado. For extra protein, include grilled chicken or chickpeas. Always chill the salad before serving for optimal flavor.