Cucumber Pasta Salad is a cool and tasty dish that’s easy to make. It mixes soft pasta with fresh cucumbers and a creamy lemon dill dressing made with Greek yogurt. It’s great for a quick lunch, picnic, or any time you want something light and refreshing.
Why We Love This Cucumber Pasta Salad Recipe
This salad stands out because it combines refreshing summer ingredients with a creamy, yet healthy dressing that feels indulgent without the heaviness. The cucumbers provide a satisfying crunch, while the rotini pasta offers the right texture to hold onto the lemony dill dressing. You’ll find it easy to make ahead and customize, making it a reliable go-to for casual meals or entertaining guests.
Ingredients About Cucumber Pasta Salad
- Rotini pasta, ½ pound
- English cucumber, seeded and sliced into half moons (about 3 cups)
- Red onion, diced (about 1 cup)
For the Dressing:
- Plain Greek yogurt, 1 cup
- White vinegar, 1 tablespoon
- Fresh lemon juice, 1 tablespoon
- Fresh dill, chopped, 2 tablespoons
- Garlic powder, ½ teaspoon
How to Make Cucumber Pasta Salad Directions
Start by bringing a large pot of salted water to a boil. Add the rotini pasta and cook it according to the package instructions until it’s tender but still slightly firm to the bite. When ready, drain the pasta and rinse it under cold water to stop the cooking process and cool it down, which helps keep the salad refreshing.
Next, prepare the dressing by whisking together the Greek yogurt, lemon juice, white vinegar, chopped dill, and garlic powder in a small bowl. This combination creates a creamy, tangy dressing that perfectly complements the fresh ingredients.
In a large mixing bowl, combine the cooled pasta, sliced cucumbers, and diced red onion. Pour the dressing over the salad and gently toss everything together, making sure each bite will have a balanced coating of the lemon dill dressing.
You can serve the salad immediately for a fresh and crisp texture, or refrigerate it for up to an hour to allow the flavors to blend more deeply. Either way, it makes a delicious and satisfying dish.
How to Serve Cucumber Pasta Salad
This salad is versatile and easy to pair. Serve it chilled as a vibrant side dish alongside grilled chicken or fish to balance out a hearty meal. It’s also great as a vegetarian main dish, especially when paired with some crusty bread or a simple green salad. For picnics and potlucks, it holds up well without wilting quickly, making it an excellent choice for outdoor gatherings.
You might enjoy adding a sprinkle of fresh herbs on top, like extra dill or parsley, for an appealing finish. A wedge of lemon on the side can also enhance the fresh citrus notes when served.
Expert Tips: Cucumber Pasta Salad
To get the best texture in your salad, make sure to seed the cucumber well. Removing the seeds helps avoid excess water, which can make the salad watery. Using an English cucumber is ideal because it has fewer seeds and a milder taste compared to regular cucumbers.
When cooking the pasta, aim for al dente — it should be tender but not mushy. Overcooked pasta will make the salad less pleasant to eat and more prone to absorbing too much dressing, losing its lightness.
If you want to boost the flavor, try adding a pinch of freshly cracked black pepper to the dressing or mixing in a handful of chopped fresh herbs like chives or mint.
How to Store Cucumber Pasta Salad
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to two days. Because the salad contains fresh cucumbers, it’s best enjoyed within this time frame to maintain the crisp texture and fresh flavor.
Before serving leftovers, give the salad a quick stir and, if it seems dry, add a little extra lemon juice or Greek yogurt to refresh the dressing. Avoid freezing this salad, as the texture of the cucumber and yogurt-based dressing won’t hold up well to freezing and thawing.
Variation of Cucumber Pasta Salad
Feel free to switch things up by adding other fresh vegetables like cherry tomatoes or bell peppers for more color and flavor. You could also toss in some crumbled feta cheese or diced avocado for creaminess and richness.
For a protein boost, consider adding cooked chickpeas or grilled chicken strips. To give the salad a little more bite, substitute red onion with thinly sliced shallots or green onions.
You can also experiment with the herbs by replacing dill with fresh basil or cilantro for a different aromatic profile. If you prefer a lighter dressing, swap the Greek yogurt with a mixture of olive oil and lemon juice.
Frequently Asked Questions About Cucumber Pasta Salad
What makes this Cucumber Pasta Salad different from other pasta salads?
This salad uses a creamy Greek yogurt-based lemon dill dressing instead of mayonnaise, making it lighter and healthier while still flavorful.
Can I prepare this salad in advance?
Yes, you can prepare it up to a few hours ahead and refrigerate it. The flavors will blend nicely, but avoid making it too far in advance to keep the cucumbers crisp.
Is this salad suitable for vegetarians?
Absolutely. It contains no meat and is perfect for vegetarians as a light main dish or side.
Can I use a different type of pasta?
Yes, while rotini works well for holding the dressing, you can use other short pasta shapes like penne or fusilli.
How long does this salad keep in the fridge?
It will stay fresh for up to two days when stored properly in an airtight container.
Cucumber Pasta Salad
Ingredients
- 1/2 pound rotini pasta
- 1 English cucumber (seeded and sliced into half moons) (about 3 cups)
- 1 cup red onion (diced; about 1 cup)
- 1 cup plain Greek yogurt
- 1 tablespoon white vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh dill (chopped)
- 1/2 teaspoon garlic powder
Instructions
- Boil a large pot of salted water. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water.
- In a small bowl, whisk together Greek yogurt, lemon juice, white vinegar, chopped dill, and garlic powder to create the dressing.
- In a large mixing bowl, combine the cooled pasta, sliced cucumbers, and diced red onion. Pour the dressing over the salad and toss gently.
- Serve immediately or refrigerate for up to an hour to allow flavors to meld.
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