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Fresh cucumber pasta salad with penne, sliced cucumbers, and creamy dill dressing in a white bowl

Fresh Cucumber Pasta Salad

Emily Wilson
Fresh Cucumber Pasta Salad is a creamy, refreshing summer dish made with tender pasta, crisp cucumbers, sweet onion, and fresh dill tossed in a light homemade dressing. Perfect for BBQs, potlucks, and easy meal prep, this crowd-pleasing salad can be customized with ranch or yogurt dressing variations.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 260 kcal

Equipment

  • Large pot
  • Colander
  • Mixing bowls
  • Cutting Board
  • Sharp knife
  • Large serving bowl

Ingredients
  

Salad Ingredients

  • 12 ounces Rotini or penne pasta Cooked al dente
  • 1 large English cucumber Sliced into thin half moons
  • 1 cup Sweet white onion Thinly sliced
  • 2 tablespoons Fresh dill Chopped

Creamy Dressing

  • 1/2 cup Mayonnaise
  • 1/2 cup Sour cream
  • 2 tablespoons White vinegar
  • 1 teaspoon Granulated sugar
  • 1/2 teaspoon Salt Or to taste
  • 1/4 teaspoon Black pepper Freshly ground
  • 1 tablespoon Fresh dill Chopped

Instructions
 

  • Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Let cool completely.
  • Slice the cucumber in half lengthwise and remove seeds if necessary. Cut into thin half moons. Pat dry with paper towels to reduce excess moisture.
  • In a medium bowl, whisk together mayonnaise, sour cream, white vinegar, sugar, salt, pepper, and chopped dill until smooth and creamy.
  • In a large serving bowl, combine cooled pasta, sliced cucumber, onion, and fresh dill. Pour dressing over the top and toss gently until evenly coated.
  • Cover and refrigerate for at least 1 hour before serving to allow flavors to blend. Stir and adjust seasoning if needed before serving.

Notes

For a lighter version, replace sour cream with plain Greek yogurt. To prevent a watery salad, pat cucumbers dry before mixing and ensure pasta is fully cooled. This salad tastes best served chilled and can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts:
  • Calories: 260 kcal
  • Carbohydrates: 24 g
  • Protein: 6 g
  • Total Fat: 16 g
  • Saturated Fat: 4 g
  • Cholesterol: 20 mg
  • Sodium: 320 mg
  • Potassium: 180 mg
  • Fiber: 1 g
  • Sugar: 3 g
  • Vitamin A: 250 IU
  • Vitamin C: 4 mg
  • Calcium: 40 mg
  • Iron: 1 mg