Cucumber Pasta Salad is a light, creamy cold pasta salad with fresh cucumbers, red onion, and a tangy sour cream dill dressing. It’s the kind of easy summer pasta salad that comes together fast and is perfect for BBQs, potlucks, or a simple side dish any night of the week.
Cucumber Pasta Salad
What I love most is how fresh and simple this recipe is. The sour cream and lemon juice dressing is light enough to let the cucumbers shine, and the dill and garlic pull everything together. It’s one of those pasta salads that doesn’t weigh you down, and it’s a nice change from heavier mayo-based versions.
Ingredients & Equipment
- Rotini pasta noodles
- Baby cucumbers
- Red onion
- Sour cream
- Lemon juice
- Dill weed
- Garlic powder
- Salt and pepper
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Measuring cups and spoons
- Large pot
- Colander
- Small bowl
- Whisk
- Large bowl
- Silicone spoon or spatula
Step By Step Directions
This recipe makes 8-12 servings. It takes 15 minutes of prep time and 12 minutes of cook time, plus 1 hour of chill time.
Step 1. Cut the vegetables and set aside.
Step 2. Cook the noodles according to package directions until tender, then pour into a colander in the sink and run under cold water for a few minutes until cooled.
Step 3. While the noodles are cooking, whisk together the sour cream, lemon juice, dill and garlic.
Step 4. Dump the cooled noodles into a bowl, then add the chopped veggies and pour the dressing over. Toss to coat.
Step 5. Sprinkle it with salt and pepper, then toss again.
Step 6. Cover and chill for 1 hour. If chilling for longer than an hour, you may need to stir in more dressing.
Variations
- Add cherry tomatoes: Halved cherry tomatoes add color and a little sweetness that pairs really well with the cucumber and dill.
- Toss in some feta: Crumbled feta cheese is a natural fit with the cucumber and lemon flavors and adds a salty bite.
- Use fresh dill instead of dried: If you have fresh dill on hand, use about two tablespoons of chopped fresh dill for an even brighter flavor.
- Add kalamata olives: Sliced kalamata olives give this a more Mediterranean vibe that works really well with the lemon dressing.
- Mix in some chickpeas: A can of drained chickpeas adds protein and makes this hearty enough to serve as a main dish for lunch.
- Try it with bow ties or penne: Rotini works great because the spirals hold the dressing, but other pasta shapes are fine too.
Leftovers & Storage
Store leftover cucumber pasta salad in an airtight container in the refrigerator for up to 2-3 days. The cucumbers may release a little water as they sit, so give it a good stir before serving. If the pasta has absorbed the dressing, whisk together a little more sour cream and lemon juice and stir it in to freshen things up.
Tips & Tricks
- Make the dressing while the pasta cooks. This saves time and means everything is ready to toss together as soon as the noodles are cooled.
- Rinse the pasta well with cold water. You want the noodles completely cooled so the dressing coats them evenly and the cucumbers stay crisp.
- Slice the cucumbers into thin half-moons. Thinner slices mix better with the rotini and give you cucumber in more bites.
- Thinly slice the red onion. A little red onion goes a long way, and thin slices blend into the salad without being too sharp.
- Give it the full hour of chill time. The flavors really come together after sitting in the fridge. It tastes fine right away, but it’s noticeably better after chilling.
- Have extra dressing ingredients on hand. If you’re chilling it for more than an hour or making it ahead, the pasta will soak up the dressing. A quick extra batch of dressing fixes that right away.
Recipe FAQs
Can I make cucumber pasta salad ahead of time? Yes, just be prepared to stir in a little more dressing before serving. The pasta absorbs the sour cream dressing as it chills, so have some extra sour cream and lemon juice ready to mix in.
Can I use Greek yogurt instead of sour cream? Yes, Greek yogurt works as a substitute. It’s a little tangier than sour cream, so you might want to adjust the lemon juice slightly, but the texture is similar.
What kind of cucumbers work best? Baby cucumbers (also called mini cucumbers or Persian cucumbers) work great because they have fewer seeds and less water than regular cucumbers. If using regular cucumbers, seed them first to prevent the salad from getting watery.
Can I use fresh lemon juice from a bottle? Fresh squeezed lemon juice tastes the best, but bottled lemon juice works fine in a pinch. You’ll use about half a lemon to get the two tablespoons.
Is this dill cucumber pasta salad good for potlucks? It’s a great potluck option because it’s light, refreshing, and different from the typical heavy pasta salads. Just keep it chilled and give it a stir before setting it out.
Can I add protein to make this a full meal? Diced grilled chicken, cooked shrimp, or even canned tuna are all good options. Chickpeas work great if you want to keep it vegetarian.
More Pasta Salad Recipes
- Spaghetti Salad
- Bowtie Pasta Salad
- Broccoli Pasta Salad
- Greek Pasta Salad
- Easy Macaroni Salad
- Cucumber Pasta Salad
- Avocado Pasta Salad
- Hawaiian Macaroni Salad
Ingredients
- 8 oz rotini pasta noodles
- 3 baby cucumbers sliced
- ¼ of a red onion sliced
- ½ cup sour cream
- 2 tbsp lemon juice
- 1 tbsp dill weed
- ¼ tsp garlic powder
- Salt and pepper to taste
Instructions
- Cut the vegetables and set aside.
- Cook the noodles according to package directions until tender, then pour into a colander in the sink and run under cold water for a few minutes until cooled.
- While the noodles are cooking, whisk together the sour cream, lemon juice, dill and garlic.
- Dump the cooled noodles into a bowl, then add the chopped veggies and pour the dressing over. Toss to coat.
- Sprinkle it with salt and pepper, then toss again.
- Cover and chill for 1 hour. If chilling for longer than an hour, you may need to stir in more dressing.
Notes
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