Fresh Cucumber Pasta Salad

This fresh cucumber pasta salad is a crisp, cool, and creamy dish that’s perfect for warm days. With crunchy cucumbers, tender pasta, and a tangy, creamy dressing, it’s a refreshing side or light main that’s as satisfying as it is easy to prepare.

Why You’ll Love This Recipe

I love this cucumber pasta salad because it’s quick, simple, and always a crowd-pleaser. The coolness of cucumber pairs perfectly with the soft pasta, and the creamy dressing pulls everything together. It’s great for potlucks, BBQs, or just when I want something refreshing but filling. Plus, I can easily customize it with different mix-ins depending on what I have in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pasta (rotini, shells, or bowties work best)

• English cucumber or regular cucumber, thinly sliced

• Red onion, thinly sliced

• Cherry tomatoes, halved (optional)

• Fresh dill, chopped

• Mayonnaise

• Sour cream or Greek yogurt

• White vinegar or lemon juice

• Garlic powder

• Salt and black pepper

Directions

1. I cook the pasta according to the package instructions, then rinse it under cold water and drain well.

2. While the pasta cools, I slice the cucumber and red onion and chop the dill.

3. In a bowl, I mix together the mayonnaise, sour cream, vinegar, garlic powder, salt, and pepper to create the dressing.

4. I combine the pasta, cucumbers, onion, and optional tomatoes in a large bowl.

5. I pour the dressing over the salad and toss until everything is coated evenly.

6. I chill the salad in the fridge for at least 30 minutes before serving so the flavors can blend.

Servings and timing

This recipe makes about 6 servings. It takes around 10 minutes to prep and 10 minutes to cook the pasta, with at least 30 minutes of chilling time. So I like to set aside about 50 minutes total, especially if making it ahead.

Variations

Sometimes I use Greek yogurt instead of sour cream for a lighter version. I’ve also added diced avocado, shredded carrots, or even crumbled feta for extra flavor. If I want a more tangy twist, I add a splash of pickle juice or chopped pickles. I also occasionally switch the dressing to a vinaigrette for a lighter take.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It tends to get even more flavorful the next day. I give it a quick stir before serving, and if the pasta absorbs too much of the dressing, I add a spoonful of mayo or yogurt to freshen it up. I always serve it cold, so there’s no need for reheating.

FAQs

Can I make this salad the night before?

Yes, I often make it the night before and let it chill overnight. It actually tastes better the next day once the flavors have had time to develop.

What kind of pasta works best?

I like using rotini, shells, or bowties because they hold onto the dressing well and add a nice texture to the salad.

Can I use other vegetables?

Definitely. I sometimes throw in bell peppers, peas, or even corn to add more crunch and color.

How do I keep the cucumbers from getting soggy?

I salt the cucumber slices and let them sit for 10–15 minutes, then pat them dry before adding them to the salad. This helps reduce excess moisture.

Is there a dairy-free version?

Yes, I swap the mayo and sour cream for a plant-based alternative. There are great dairy-free options available that work just as well.

Conclusion

This fresh cucumber pasta salad is one of my go-to dishes when I want something light, creamy, and full of texture. It’s quick to put together, easy to customize, and always hits the spot whether I’m serving it for a gathering or enjoying it on a quiet afternoon. I know I’ll keep coming back to it again and again.

Fresh Cucumber Pasta Salad

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A crisp and creamy cucumber pasta salad made with tender pasta, fresh veggies, and a tangy dressing. Perfect for warm weather meals, potlucks, and picnics.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Salad
• Method: Boiled
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 8 oz pasta (rotini, shells, or bowties)
• 1 large English cucumber or 2 regular cucumbers, thinly sliced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved (optional)
• 2 tablespoons fresh dill, chopped
• 1/2 cup mayonnaise
• 1/2 cup sour cream or Greek yogurt
• 1 tablespoon white vinegar or lemon juice
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste

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Instructions

1. Cook the pasta according to package instructions. Drain and rinse under cold water, then set aside to cool.
2. Slice cucumbers and red onion, and chop fresh dill.
3. In a separate bowl, whisk together mayonnaise, sour cream or Greek yogurt, vinegar or lemon juice, garlic powder, salt, and pepper to make the dressing.
4. In a large bowl, combine the cooled pasta, cucumbers, onion, and cherry tomatoes (if using).
5. Pour the dressing over the salad and toss gently until everything is evenly coated.
6. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to blend.

Notes

• For a lighter version, use Greek yogurt instead of sour cream.
• Customize with avocado, shredded carrots, crumbled feta, or chopped pickles.
• Salt cucumber slices and pat dry to reduce moisture and prevent sogginess.
• Store in the fridge up to 3 days; stir before serving and add more dressing if needed.

Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 3g
• Sodium: 240mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 10mg