Cucumber Pasta Salad is a fresh and light dish that’s perfect for warm days or whenever you want something cool and crisp. It brings together tender pasta, crunchy cucumber slices, and a tangy dressing that wakes up your taste buds. This salad is all about simple, clean flavors that come together beautifully in every bite.
I love making this cucumber pasta salad because it’s so easy to put together, and it always feels like a little treat. One of my favorite things is tossing the pasta and cucumbers in a dressing made with a bit of lemon juice and herbs—I find it keeps the flavors bright without being too heavy. It’s also a great way to use up those garden-fresh cucumbers that are perfectly crisp and juicy.
When I serve this salad, I usually chill it for a bit before eating—it makes it even more refreshing and just right for a picnic, barbecue, or a simple lunch. It’s one of those dishes that everyone seems to enjoy, and it pairs well with just about anything, from grilled chicken to a light sandwich. This cucumber pasta salad is a go-to for me whenever I want a quick, tasty side that keeps things cool and satisfying.
Key Ingredients & Substitutions for Cucumber Pasta Salad
Pasta: Rotini is great for holding the dressing with its spirals. Use fusilli, gemelli, or farfalle as easy substitutes. Just pick a short pasta that can catch the creamy dressing.
Cucumber: Thin rounds add crisp freshness and texture. English cucumbers work well since they have fewer seeds and a tender skin, but regular cucumbers are perfectly fine too.
Dressing: The combo of mayo and sour cream creates a creamy, tangy base. Greek yogurt is a lighter swap for sour cream if you want less fat but similar texture and taste.
Herbs: Fresh dill brings a bright, slightly tangy flavor. If you can’t find dill, parsley makes a mild and fresh alternative that still complements the salad well.
How Can I Make Sure My Pasta Salad Is Creamy but Not Watery?
Balancing creaminess without watering down the salad is important. Here’s how to get it right:
- Cook pasta just until al dente to keep it firm. Drain well, then rinse under cold water to cool and stop cooking.
- Shake off extra water from cucumbers by lightly salting and letting them sit for 10 minutes, then pat dry. This reduces release of water into the salad.
- Mix the dressing ingredients until smooth before adding pasta. Gently toss pasta with dressing so it’s evenly coated but not drenched.
- Chill salad for at least an hour to allow flavors to blend and dressing to thicken slightly.
Equipment You’ll Need
- Large pot – perfect for boiling the pasta until al dente. I like it because it’s easy to stir and drain.
- Colander or strainer – helps rinse the pasta quickly and thoroughly to cool it down.
- Mixing bowl – a big bowl makes tossing the pasta, cucumbers, and dressing simple.
- Measuring spoons and cups – keep the ingredients accurate so your salad tastes just right.
- Knife and cutting board – for slicing cucumbers and red onion easily and safely.
Flavor Variations & Add-Ins
- Use Greek yogurt instead of sour cream for a lighter, tangy flavor. It works well for a healthier twist.
- Replace dill with fresh parsley or basil for a different herbal note that matches summer vibes.
- Add crumbled feta or shredded Parmesan for a cheesy boost that pairs nicely with the cucumbers.
- Stir in cooked chicken or shrimp to turn it into a filling main dish with extra protein.
How to Make Cucumber Pasta Salad
Ingredients You’ll Need:
- 8 oz rotini pasta (or any short spiral pasta)
- 1 large cucumber, sliced into thin rounds
- ¼ cup red onion, thinly sliced
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- 1 tbsp white vinegar or lemon juice
- 1 tsp Dijon mustard (optional)
- 1 clove garlic, minced
- 2 tbsp fresh dill, chopped (or parsley as an alternative)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 1 hour of chilling time in the refrigerator. The chilling helps the flavors come together, so don’t skip it!
Step-by-Step Instructions:
1. Cook and Cool the Pasta:
Boil the pasta according to the package directions until it’s al dente (firm to the bite). Drain it well, then rinse the pasta under cold water to cool it down and stop the cooking. Set aside.
2. Make the Creamy Dressing:
In a large bowl, mix together the mayonnaise, sour cream (or Greek yogurt), white vinegar (or lemon juice), Dijon mustard (if you like), and minced garlic. Stir everything until you get a smooth and creamy dressing.
3. Combine Pasta and Dressing:
Add the cooled pasta into the bowl with the dressing. Gently toss everything so that the pasta is nicely coated with the creamy mixture.
4. Add Fresh Veggies and Herbs:
Throw in the sliced cucumbers, red onion, and chopped fresh dill (or parsley). Give it a gentle mix so all those fresh flavors come together without breaking the cucumber slices.
5. Season and Chill:
Season with salt and freshly ground black pepper to taste. If you want a little more tang, add some extra vinegar or lemon juice. Cover the salad and chill it in the fridge for at least 1 hour before serving.
6. Serve and Enjoy:
Take your chilled cucumber pasta salad out of the fridge and serve it cold. It’s perfect as a fresh and tasty side dish for any meal!
Can I Use Frozen Pasta for This Salad?
It’s best to use freshly cooked pasta for the creamiest texture. If using frozen pasta, thaw completely and rinse under cold water to refresh it before mixing with the dressing.
Can I Make This Salad Ahead of Time?
Yes! This salad actually tastes better after resting for a few hours or overnight as the flavors meld together. Just keep it tightly covered in the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again to redistribute the dressing.
What Can I Substitute for Mayonnaise?
You can swap mayonnaise for extra Greek yogurt or use a lighter dressing like a vinaigrette if you prefer a less creamy, tangier salad.