Cucumber Pasta Salad

Cucumber Pasta Salad is a cool, refreshing side dish made with tender pasta, crisp cucumbers, red onion, and a creamy dill dressing. The combination of crunchy vegetables, smooth dressing, and bright lemon flavor makes this salad especially appealing for warm-weather meals, summer cookouts, potlucks, and casual family dinners.

This version uses a combination of sour cream and mayonnaise for a dressing that is creamy without feeling overly heavy. Fresh dill, lemon juice, and a little Dijon mustard add a tangy, herbaceous flavor that complements the cucumbers. The salad is easy to prepare ahead of time and benefits from 30 minutes in the refrigerator, allowing the flavors to come together before serving.

Why This Recipe Works

• Crisp cucumbers provide contrast. English cucumbers have thin skins and relatively small seed cavities, helping them retain a pleasant crunch alongside the tender pasta.
• A balanced creamy dressing coats the pasta. Sour cream adds tanginess, while mayonnaise provides richness and helps the dressing cling to the pasta and vegetables.
• Fresh dill and lemon brighten the flavor. The combination keeps the dressing fresh-tasting and prevents the creamy ingredients from overpowering the cucumbers.
• Rinsing the pasta helps maintain the salad's texture. Cooling the pasta under cold running water stops the cooking process and removes some surface starch, reducing clumping.
• A short chilling period improves the flavor. Refrigerating the assembled salad gives the herbs, lemon, and dressing time to mingle without leaving the cucumbers sitting in the dressing for too long.

Equipment Needed

Large pot, 5 to 6 quarts (4.7 to 5.7 liters), for boiling pasta

Large colander for draining and rinsing

Large mixing bowl, approximately 4 quarts (3.8 liters)

Medium mixing bowl, approximately 2 quarts (1.9 liters), for the dressing

Whisk for combining the dressing

Sharp knife and cutting board

Measuring cups and spoons

Large mixing spoon or silicone spatula

Ingredients List

For the Pasta Salad

• 12 ounces (340 g) dry rotini pasta
• 2 medium English cucumbers, about 1 1/2 pounds (680 g) total, diced into 1/2-inch (1.3 cm) pieces
• 1/2 cup (80 g) red onion, finely diced
• 1/4 cup (10 g) fresh dill, finely chopped
• 2 tablespoons (8 g) fresh parsley, finely chopped

For the Creamy Dill Dressing

• 1/2 cup (120 g) sour cream, preferably full-fat
• 1/2 cup (115 g) mayonnaise
• 2 tablespoons (30 ml) freshly squeezed lemon juice
• 1 tablespoon (15 ml) white wine vinegar
• 1 teaspoon (5 g) Dijon mustard
• 1 teaspoon (4 g) granulated sugar
• 1/2 teaspoon (3 g) fine salt, plus more to taste
• 1/4 teaspoon (0.5 g) freshly ground black pepper
• 1/4 teaspoon (0.8 g) garlic powder

Optional Garnish

• 1 tablespoon (3 g) fresh dill, chopped, optional, for serving

Ingredient Notes and Substitutions

• Rotini Pasta: Rotini is a practical choice because its spirals hold the creamy dressing and small pieces of vegetables. It also stays pleasantly firm when cooked to al dente. Fusilli, farfalle, or medium shells can replace rotini in the same dry weight. Larger pasta shapes may need slightly different cooking times, so follow the package directions. Whole-wheat pasta is another option, although it creates a nuttier flavor and slightly firmer texture.
• English Cucumbers: English cucumbers have thin, tender skins and fewer large seeds than many standard slicing cucumbers. They provide the fresh crunch that defines this salad. Persian cucumbers are a suitable substitute. Use approximately the same weight and cut them into similar-sized pieces. Regular garden cucumbers also work, but peeling thick or waxed skins and removing watery seeds can help prevent excess moisture from thinning the dressing.
• Sour Cream: Sour cream adds a smooth, tangy base that balances the richness of mayonnaise. Plain full-fat Greek yogurt can replace sour cream in equal amounts. The dressing will taste slightly tangier and may have a thicker consistency. Low-fat sour cream can also work, although the dressing may be somewhat thinner.
• Mayonnaise: Mayonnaise gives the dressing a creamy consistency and helps it coat the pasta evenly. You can replace part of the mayonnaise with additional sour cream or plain Greek yogurt, but the dressing will become tangier and less rich. For a dairy-free variation, dairy-free mayonnaise and a suitable unsweetened plant-based sour cream alternative can be used, although consistency and flavor will depend on the products.
• Fresh Dill: Fresh dill provides the distinctive herbal flavor that pairs particularly well with cucumbers and lemon. Dried dill can be substituted when fresh dill is unavailable. Use approximately 1 tablespoon dried dill in place of the 1/4 cup fresh dill in the salad, and allow enough chilling time for the dried herb to soften. Fresh parsley can provide a milder herbal flavor, but it will not reproduce dill's characteristic taste.

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of water to a rolling boil over high heat. Add the 12 ounces (340 g) of rotini pasta and cook according to the package directions, usually 8 to 10 minutes, until al dente. The pasta should be tender but retain a slight firmness in the center. Avoid overcooking because very soft pasta can become mushy after mixing with the dressing.

Step 2: Drain and Cool the Pasta

Transfer the cooked pasta to a large colander and rinse under cold running water until no longer warm. Shake the colander thoroughly to remove excess water. Allow the pasta to drain and finish cooling for approximately 10 minutes, stirring occasionally to release trapped moisture. The pasta should feel cool and should not have visible water collecting between the spirals. Excess moisture can dilute the dressing.

Step 3: Prepare the Cucumbers

Wash and dry the 2 English cucumbers. Cut them lengthwise into quarters, then slice crosswise into approximately 1/2-inch (1.3 cm) pieces. If the cucumbers contain unusually large, watery seed cavities, scoop out some of the seeds before chopping. Pat the cucumber pieces dry with a clean kitchen towel or paper towels. This helps maintain a creamy dressing rather than a watery one.

Step 4: Prepare the Onion and Fresh Herbs

Finely dice the 1/2 cup (80 g) red onion. Chop the 1/4 cup (10 g) fresh dill and 2 tablespoons (8 g) fresh parsley. Keep the onion pieces relatively small so they distribute evenly throughout the salad without overpowering individual bites. For a milder onion flavor, rinse the diced onion briefly under cold water and dry it thoroughly before adding it to the salad.

Step 5: Combine the Creamy Dressing Ingredients

In a medium mixing bowl, combine: 1/2 cup (120 g) sour cream 1/2 cup (115 g) mayonnaise 2 tablespoons (30 ml) lemon juice 1 tablespoon (15 ml) white wine vinegar 1 teaspoon (5 g) Dijon mustard 1 teaspoon (4 g) granulated sugar 1/2 teaspoon (3 g) fine salt 1/4 teaspoon (0.5 g) black pepper 1/4 teaspoon (0.8 g) garlic powder Whisk until the mixture becomes smooth, creamy, and evenly blended. The dressing should be thick enough to coat a spoon but loose enough to fold easily through the pasta.

Step 6: Combine the Pasta and Vegetables

Transfer the cooled, well-drained pasta to a large mixing bowl. Add the diced cucumbers, red onion, chopped fresh dill, and parsley. Gently toss until the vegetables and herbs are distributed throughout the pasta. The mixture should look colorful and evenly combined, with plenty of cucumber pieces visible.

Step 7: Add the Dressing

Pour the creamy dill dressing over the pasta mixture. Using a large spoon or silicone spatula, gently fold everything together until the pasta and vegetables are evenly coated. Scrape the bottom and sides of the bowl to incorporate any dressing that settles underneath. Avoid vigorous stirring, which can damage the pasta or crush the cucumber pieces.

Step 8: Taste and Adjust the Seasoning

Taste a small spoonful of the salad. If needed, add a little additional salt to bring out the cucumber and herb flavors. The dressing should taste lightly tangy, creamy, and fresh, with a noticeable but balanced dill flavor. Remember that the pasta will absorb some of the dressing as the salad chills.

Step 9: Chill the Salad

Cover the mixing bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes before serving. This short chilling period allows the dressing to coat the pasta more evenly and helps the lemon, dill, and garlic flavors develop. Avoid leaving the salad at room temperature during chilling or preparation breaks.

Step 10: Finish and Serve

Remove the cucumber pasta salad from the refrigerator and stir gently. If the dressing has thickened during chilling, fold the salad to redistribute it. If it seems unusually dry, a small spoonful of sour cream can help restore its creamy texture. Taste once more and adjust the seasoning if necessary. Transfer to a serving bowl and sprinkle with the optional 1 tablespoon (3 g) fresh dill. Serve cold.

Storage, Freezing, and Make-Ahead Instructions

• Refrigerator Storage: Store leftover cucumber pasta salad in an airtight container in the refrigerator at 40°F (4°C) or below. For the best texture, enjoy within 2 days. Properly refrigerated leftovers can generally be kept for up to 3 to 4 days, although the cucumbers will gradually release moisture and the pasta may soften. Stir gently before serving to redistribute any dressing that has settled. If liquid accumulates at the bottom, carefully drain off the excess before mixing.
• Freezing Instructions: Freezing this cucumber pasta salad is not recommended. Cucumbers contain a high percentage of water and become soft and watery after thawing. Sour cream-based dressings can also separate or develop a grainy texture when frozen. For better results, prepare the salad fresh or refrigerate it for short-term storage.
• Make-Ahead Instructions: For convenient preparation, cook the pasta up to 1 day in advance. Rinse, drain thoroughly, and refrigerate it in an airtight container. The dressing can also be prepared up to 2 days ahead and stored separately in the refrigerator. Chop the cucumbers and fresh herbs closer to serving time to preserve their crispness and fresh flavor. Combine the components approximately 30 minutes to 2 hours before serving and keep refrigerated until ready to eat. Serving After Refrigeration The pasta may absorb some dressing during storage, making the salad appear less creamy. Gently stir before serving. If needed, add a small amount of sour cream to loosen the consistency. Serve the salad chilled rather than reheating it.

FAQ

Can I make cucumber pasta salad ahead of time?

Yes. You can prepare cucumber pasta salad several hours before serving and refrigerate it in an airtight container. For the crispest cucumbers, prepare the pasta and dressing separately up to a day ahead, then add the freshly chopped vegetables and combine everything 30 minutes to 2 hours before serving.

How do I keep cucumber pasta salad from becoming watery?

Use English or Persian cucumbers, remove unusually watery seeds, and pat the chopped pieces dry before mixing. Make sure the cooked pasta is also thoroughly drained. Avoid adding salt directly to the cucumbers long before assembling the salad, because salt draws moisture out of the vegetables.

Can I use Greek yogurt instead of sour cream?

Yes. Plain full-fat Greek yogurt can replace sour cream in equal amounts. It creates a tangier dressing that may be slightly thicker than the original. If the dressing seems too thick, stir in a small amount of cold water until it reaches a creamy, spoonable consistency.

What type of pasta works best for cucumber pasta salad?

Short pasta shapes such as rotini, fusilli, farfalle, and medium shells work particularly well. Their curves and ridges help hold the dressing, while their size makes them easy to combine with diced cucumbers. Cook the pasta just until al dente so it maintains its texture after chilling.

Can I make cucumber pasta salad without mayonnaise?

Yes. Replace the mayonnaise with an equal amount of additional sour cream or plain full-fat Greek yogurt. The dressing will be tangier and less rich, but it will still coat the pasta. A combination of sour cream and Greek yogurt provides a creamy alternative with a fresh, slightly tart flavor.

How long does cucumber pasta salad last in the refrigerator?

Cucumber pasta salad has its best texture within 2 days, when the cucumbers are still crisp and the dressing remains creamy. It can generally be refrigerated for up to 3 to 4 days in an airtight container at 40°F (4°C) or below, provided it was handled and chilled properly. Discard it sooner if it develops an unusual odor, discoloration, or slimy texture.

Can I freeze cucumber pasta salad?

Freezing is not recommended because cucumbers become limp and watery after thawing, while the creamy dressing may separate. If you want to prepare ingredients in advance, refrigerate the cooked pasta and dressing separately, then add fresh cucumbers before serving.

Cucumber Pasta Salad

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Additional Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

For the Pasta Salad

• 12 ounces (340 g) dry rotini pasta
• 2 medium English cucumbers about 1 1/2 pounds (680 g) total, diced into 1/2-inch (1.3 cm) pieces
• 1/2 cup (80 g) red onion finely diced
• 1/4 cup (10 g) fresh dill finely chopped
• 2 tablespoons (8 g) fresh parsley finely chopped

For the Creamy Dill Dressing

• 1/2 cup (120 g) sour cream preferably full-fat
• 1/2 cup (115 g) mayonnaise
• 2 tablespoons (30 ml) freshly squeezed lemon juice
• 1 tablespoon (15 ml) white wine vinegar
• 1 teaspoon (5 g) Dijon mustard
• 1 teaspoon (4 g) granulated sugar
• 1/2 teaspoon (3 g) fine salt plus more to taste
• 1/4 teaspoon (0.5 g) freshly ground black pepper
• 1/4 teaspoon (0.8 g) garlic powder

Optional Garnish

• 1 tablespoon (3 g) fresh dill chopped, optional, for serving

Method

 

Method

1. Bring a large pot of water to a rolling boil over high heat. Add the 12 ounces (340 g) of rotini pasta and cook according to the package directions, usually 8 to 10 minutes, until al dente. The pasta should be tender but retain a slight firmness in the center. Avoid overcooking because very soft pasta can become mushy after mixing with the dressing.
2. Transfer the cooked pasta to a large colander and rinse under cold running water until no longer warm. Shake the colander thoroughly to remove excess water. Allow the pasta to drain and finish cooling for approximately 10 minutes, stirring occasionally to release trapped moisture. The pasta should feel cool and should not have visible water collecting between the spirals. Excess moisture can dilute the dressing.
3. Wash and dry the 2 English cucumbers: Cut them lengthwise into quarters, then slice crosswise into approximately 1/2-inch (1.3 cm) pieces. If the cucumbers contain unusually large, watery seed cavities, scoop out some of the seeds before chopping. Pat the cucumber pieces dry with a clean kitchen towel or paper towels. This helps maintain a creamy dressing rather than a watery one.
4. Finely dice the 1/2 cup (80 g) red onion. Chop the 1/4 cup (10 g) fresh dill and 2 tablespoons (8 g) fresh parsley. Keep the onion pieces relatively small so they distribute evenly throughout the salad without overpowering individual bites. For a milder onion flavor, rinse the diced onion briefly under cold water and dry it thoroughly before adding it to the salad.
5. In a medium mixing bowl, combine: 1/2 cup (120 g) sour cream 1/2 cup (115 g) mayonnaise 2 tablespoons (30 ml) lemon juice 1 tablespoon (15 ml) white wine vinegar 1 teaspoon (5 g) Dijon mustard 1 teaspoon (4 g) granulated sugar 1/2 teaspoon (3 g) fine salt 1/4 teaspoon (0.5 g) black pepper 1/4 teaspoon (0.8 g) garlic powder Whisk until the mixture becomes smooth, creamy, and evenly blended. The dressing should be thick enough to coat a spoon but loose enough to fold easily through the pasta.
6. Transfer the cooled, well-drained pasta to a large mixing bowl. Add the diced cucumbers, red onion, chopped fresh dill, and parsley. Gently toss until the vegetables and herbs are distributed throughout the pasta. The mixture should look colorful and evenly combined, with plenty of cucumber pieces visible.
7. Pour the creamy dill dressing over the pasta mixture. Using a large spoon or silicone spatula, gently fold everything together until the pasta and vegetables are evenly coated. Scrape the bottom and sides of the bowl to incorporate any dressing that settles underneath. Avoid vigorous stirring, which can damage the pasta or crush the cucumber pieces.
8. Taste a small spoonful of the salad: If needed, add a little additional salt to bring out the cucumber and herb flavors. The dressing should taste lightly tangy, creamy, and fresh, with a noticeable but balanced dill flavor. Remember that the pasta will absorb some of the dressing as the salad chills.
9. Cover the mixing bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes before serving. This short chilling period allows the dressing to coat the pasta more evenly and helps the lemon, dill, and garlic flavors develop. Avoid leaving the salad at room temperature during chilling or preparation breaks.
10. Remove the cucumber pasta salad from the refrigerator and stir gently. If the dressing has thickened during chilling, fold the salad to redistribute it. If it seems unusually dry, a small spoonful of sour cream can help restore its creamy texture. Taste once more and adjust the seasoning if necessary. Transfer to a serving bowl and sprinkle with the optional 1 tablespoon (3 g) fresh dill. Serve cold.