When the weather heats up, nothing beats a Fresh Cucumber Pasta Salad—cool, creamy, and packed with flavor. This dish is the perfect balance of crisp cucumbers, tender pasta, and a tangy dressing that brings everything together in a refreshing, summery bowl.
It’s ideal for BBQs, potlucks, lunches, or a quick weeknight dinner side. You’ll love how fast it comes together with just a few pantry staples and garden-fresh ingredients. Light, creamy, and crunchy—it’s a summer staple everyone will ask for again!
Ingredients:
- 8 oz pasta (rotini, penne, or shells work great)
- 1½ cups thinly sliced cucumber (about 1 medium cucumber)
- ½ red onion, thinly sliced
- ½ cup cherry tomatoes, halved (optional)
- ¼ cup chopped fresh dill (or parsley)
- Salt & pepper, to taste
For the Creamy Dressing:
- ½ cup sour cream (or Greek yogurt)
- ¼ cup mayonnaise
- 2 tablespoons white vinegar or lemon juice
- 1 tablespoon olive oil
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt & black pepper to taste
Preparation:
Step 1: Cook the Pasta
- Boil pasta in salted water according to package instructions until al dente. Drain and rinse with cold water to stop the cooking. Let it cool completely.
Step 2: Slice the Vegetables
- Thinly slice cucumber and red onion. If using cherry tomatoes, halve them. Set aside.
Step 3: Mix the Dressing
- In a medium bowl, whisk together sour cream, mayonnaise, vinegar, olive oil, sugar, garlic powder, onion powder, salt, and pepper until smooth and creamy.
Step 4: Combine Salad
- In a large bowl, combine the cooled pasta, sliced cucumber, red onion, tomatoes (if using), and fresh herbs. Pour the dressing over the top and toss gently until everything is well coated.
Step 5: Chill and Serve
- Cover and refrigerate for at least 30 minutes to let the flavors blend. Garnish with extra dill before serving.
Variation:
- Add Protein: Mix in grilled chicken, shrimp, or chickpeas for a full meal
- Zingy Twist: Add diced pickles or a splash of pickle juice to the dressing
- Low-Cal Option: Use all Greek yogurt instead of mayo and sour cream
- Cheesy Touch: Add feta, shredded mozzarella, or Parmesan
- Zoodle Version: Swap pasta for spiralized cucumber for a low-carb version
COOKING Note:
Use seedless cucumbers (like English or Persian) for less water and more crunch. If using standard cucumbers, scoop out the seeds.
Serving Suggestions:
- Perfect side for grilled meats, burgers, or BBQ ribs
- Great with sandwiches or wraps
- Add to a brunch or picnic spread
- Make a light lunch with crackers or toasted pita
Tips:
- Chill before serving—this enhances flavor and texture
- Don’t overcook the pasta—it should hold up well in dressing
- If making ahead, store dressing separately and toss before serving
- Add the cucumbers last to keep them extra crisp
- Double the dressing if you like it super creamy
⏱️ Time Overview:
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Chill Time: 30 minutes
- Total Time: ~55 minutes
🍽️ Nutritional Information (Per Serving – approx. 6 servings):
- Calories: ~220
- Protein: ~5g
- Carbohydrates: ~25g
- Fat: ~12g
- Fiber: ~2g
- Sodium: ~280mg
- Sugar: ~3g
Nutrition may vary based on ingredients and dressing used.
❓FAQs
Can I make this cucumber pasta salad ahead of time?
- Yes! It’s actually better after chilling. Just stir before serving and adjust seasoning if needed.
How long will it keep in the fridge?
- It’s best eaten within 2–3 days. Store in an airtight container.
Can I use another kind of dressing?
- Absolutely! Try Italian, ranch, or even a lemon vinaigrette for a different flavor profile.
What’s the best pasta shape to use?
- Short, sturdy shapes like rotini, penne, shells, or farfalle hold dressing and veggies well.
Can I make this dairy-free?
- Yes—use a dairy-free yogurt and mayo substitute.
Conclusion:
Fresh Cucumber Pasta Salad is the ultimate warm-weather side dish—simple, crisp, creamy, and loaded with summer flavor. It’s a go-to recipe for cookouts, meal prep, or when you just want something quick and refreshing.
With endless add-ins and easy prep, it’s the kind of salad you’ll keep coming back to all season long