Cucumber Pasta Salad is a fresh and light dish that brings together the cool crunch of cucumbers with tender pasta, all tossed in a tangy, creamy dressing. It’s the perfect mix of textures and flavors that feels just right for warm days or as a refreshing side anytime you need a break from heavy meals.
I love making this salad because it’s super easy and comes together quickly. The key for me is slicing the cucumbers thin so they blend beautifully with the pasta, giving it a nice crisp bite in every forkful. Adding a little dill or fresh herbs can really brighten it up and make it taste even more like summer on your plate.
Whenever I serve this salad at a picnic or family gathering, it’s always a hit. It’s great chilled and keeps well, so I often make it the night before. I like pairing it with grilled chicken or fish, but honestly, it’s so satisfying on its own that I could just eat a big bowl all by itself! It’s simple, fresh, and always makes me feel happy and refreshed.
Key Ingredients & Substitutions
Rotini Pasta: I like rotini because its twists hold the creamy dressing well. You can use any short pasta like penne, fusilli, or farfalle if rotini isn’t available.
Cucumber: Thin slices are best for crunch without overpowering. English cucumbers work great since they’re less watery and have fewer seeds.
Mayonnaise & Sour Cream/Greek Yogurt: Mayonnaise creates creaminess, but if you want a tangy twist, Greek yogurt is an excellent substitute for sour cream or part of the mayo. It’s lighter and adds some protein.
Dill: Fresh dill brightens the salad with a fresh, herbal flavor. If you can’t find fresh, dried dill works well—just use half as much for the best flavor.
How Do I Keep the Pasta Salad Creamy Without Being Watery?
Cooling and rinsing the pasta is key to stopping cooking and preventing mushiness. Rinse under cold water until pasta feels cool—this also washes away extra starch that might make the salad gluey.
- Drain pasta well to avoid extra water in the salad.
- Use a thick dressing with mayo and sour cream or Greek yogurt to add creaminess without thinning out.
- Slice cucumbers thin and consider removing seeds if too watery to keep the salad crisp.
- Refrigerate at least 30 minutes to let flavors blend and dressing thicken slightly.
Equipment You’ll Need
- Large pot – I prefer a big pot to cook the pasta easily without overcrowding.
- Colander – makes draining the pasta quick and mess-free.
- Mixing bowl – perfect for whisking the dressing and tossing the salad ingredients.
- Whisk – keeps the dressing smooth and well combined.
- Refrigerator – just a space to chill the salad before serving.
Flavor Variations & Add-Ins
- Add cooked shrimp or chicken for a more filling salad—great for picnics or potlucks.
- Stir in chopped fresh herbs like basil, mint, or parsley to change the flavor profile.
- Mix in cherry tomatoes or shredded carrots for extra color and crunch.
- Use lemon zest or a splash of balsamic vinegar to enhance the tanginess.
Cucumber Pasta Salad Recipe
Ingredients You’ll Need:
- 8 oz (about 2 cups) rotini pasta (or any short pasta)
- 1 large cucumber, thinly sliced
- 1 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons fresh dill, finely chopped (or 1 tablespoon dried dill)
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 30 minutes in the fridge to chill and let the flavors blend. Cooking the pasta and mixing the ingredients is quick and easy!
Step-by-Step Instructions:
1. Cook and Cool the Pasta
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until it’s al dente, usually around 8 to 10 minutes. Drain the pasta and rinse it under cold water to cool it down and stop the cooking process. Set it aside while you prepare the dressing.
2. Make the Dressing
In a large mixing bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lemon juice, garlic powder, and chopped dill until the dressing is smooth and blended.
3. Add Cucumbers and Combine
Add the thinly sliced cucumbers to the dressing and toss gently to coat all the slices evenly. Then, add the cooled pasta to the bowl and mix everything together gently until the pasta and cucumbers are nicely coated with the dressing.
4. Season and Chill
Season the salad with salt and black pepper to taste. You can also adjust the lemon juice or dill if you want a bit more tang or herb flavor. Cover the bowl and put it in the refrigerator for at least 30 minutes. This helps the flavors come together and makes the salad nice and refreshing.
5. Serve and Enjoy
Serve the cucumber pasta salad chilled. You can garnish it with a little extra fresh dill or a sprinkle of black pepper if you like. It’s a perfect light side dish for warm days or a picnic!
Can I Use Frozen Pasta for This Salad?
It’s best to use freshly cooked pasta for this salad since frozen pasta can become mushy when thawed. If you only have frozen pasta, thaw it completely and pat dry to remove excess moisture before mixing.
Can I Substitute Greek Yogurt for Sour Cream?
Absolutely! Greek yogurt is a great substitute for sour cream and gives the salad a tangy flavor plus added protein. Use the same amount as sour cream for best results.
How Long Can I Store the Salad?
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, but the cucumbers may release some water over time, so give the salad a gentle stir before serving.
Can I Add Other Vegetables to This Salad?
Definitely! Cherry tomatoes, shredded carrots, or bell peppers add great color and crunch. Just chop them small and toss them in with the cucumbers before mixing with the pasta and dressing.