When it’s hot out, and you’re craving something fresh yet comforting, this Cucumber Pasta Salad hits the spot. It’s creamy, crunchy, tangy, and comes together in under 30 minutes—making it the perfect make-ahead side for picnics, BBQs, potlucks, or easy lunches.
You get the smooth richness of sour cream and mayo, the brightness of vinegar and dill, and the cooling crunch of cucumber all in one bite. It’s simple, satisfying, and endlessly adaptable.
Why You’ll Love This Recipe
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Quick & Easy: From prep to plate in under 30 minutes.
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Fresh & Creamy: The cucumber gives it that crisp crunch, while the dressing is smooth and luscious.
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Make-Ahead Friendly: Tastes even better after chilling for a few hours.
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Customizable: Add chopped herbs, cherry tomatoes, shredded chicken, or feta to suit your style.
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Great for Gatherings: It holds up well for potlucks, BBQs, and family dinners.
Ingredients
(Tip: you’ll find the full ingredients and measurements in the recipe card below)
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English cucumber – crisp and seedless
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Medium pasta – rotini or penne work well
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Sweet white onion – mellow flavor
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Sour cream – for creaminess
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Mayonnaise – adds body and richness
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Sugar – just a pinch to balance acidity
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Salt and black pepper – for seasoning
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Fresh dill – the herb that brings it all together
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Vinegar – for a light tang
Instructions
Step 1: Make the Dressing
In a bowl, mix the sour cream, mayonnaise, vinegar, chopped dill, sugar, salt, and black pepper. Whisk until smooth and well combined. Set aside so the flavors can meld.
Step 2: Soften the Onions
Thinly slice the onion and soak it in cold water for about 10 minutes. This softens its sharpness without sacrificing flavor.
Step 3: Cook the Pasta
Boil the pasta according to the package directions until al dente. Drain, rinse with cold water, and let cool.
Step 4: Prep the Cucumber
Slice the cucumber in half lengthwise and scoop out the seeds with a spoon. Then thinly slice the halves into half-moons.
Step 5: Combine Everything
In a large bowl, combine the cooled pasta, drained onions, and cucumber slices. Pour over the dressing and toss gently until evenly coated.
Step 6: Chill and Serve
Let the salad chill in the fridge for at least 30 minutes before serving to allow the flavors to blend.
Variations
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Greek Style: Add kalamata olives, feta cheese, and chopped tomatoes.
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Protein Boost: Mix in canned tuna, rotisserie chicken, or chickpeas.
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Extra Crunch: Toss in radishes or bell peppers.
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Make it Lighter: Use Greek yogurt instead of sour cream.
Storage and Leftovers
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Refrigerator: Store in an airtight container for up to 3 days.
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Make Ahead: Prepare the dressing and components separately, then mix just before serving.
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Avoid Freezing: The dressing may separate, and cucumbers don’t freeze well.
Frequently Asked Questions
What type of pasta works best?
Short pasta like rotini, penne, or shells work well because they hold the dressing and mix-ins nicely.
Can I use regular cucumbers instead of English cucumbers?
Yes, but remove the seeds and peel the skin if it’s thick or bitter.
How long should I soak the onions?
About 10 minutes in cold water is ideal to reduce the bite while keeping flavor.
Can I make this pasta salad dairy-free?
Absolutely! Use vegan mayo and a dairy-free yogurt or sour cream substitute.
Is this salad best served cold or room temperature?
It’s best served chilled after at least 30 minutes in the fridge.
Can I make it the night before?
Yes, in fact, it tastes better after a few hours as the flavors develop.
What vinegar should I use?
White vinegar or apple cider vinegar both work well.
Can I add more herbs?
Definitely. Fresh parsley, chives, or even mint can add another layer of flavor.
How can I make it more filling?
Add in some shredded chicken, hard-boiled eggs, or cooked chickpeas.
Does it travel well for potlucks?
Yes! Just keep it chilled in a cooler or insulated bag if you’re taking it outdoors.
Conclusion
This Cucumber Pasta Salad is everything you want in a side dish—creamy, fresh, and just a little tangy. Whether you’re making it for a picnic, BBQ, or a quick weekday lunch, it delivers comfort and brightness in every bite. It’s a no-fuss recipe that proves simple ingredients can create something spectacular.
Print
Refreshing Cucumber Pasta Salad
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This creamy cucumber pasta salad combines cool cucumbers, tender pasta, fresh dill, and a tangy sour cream-mayo dressing for the ultimate summer side dish. Perfect for potlucks, barbecues, or light lunches—ready in under 30 minutes and easy to customize.
Ingredients
1 English cucumber
8 ounces medium pasta (like rotini or penne)
1/2 sweet white onion
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons fresh dill, chopped
2 tablespoons vinegar (white or apple cider)
Black pepper, to taste
Instructions
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Prepare the Dressing:
In a small bowl, mix sour cream, mayonnaise, vinegar, dill, sugar, salt, and pepper. Stir until smooth and set aside to develop flavor. -
Soften the Onion:
Thinly slice the onion and place in a bowl of cold water. Soak for 10 minutes to reduce sharpness, then drain. -
Cook the Pasta:
Boil pasta until al dente according to package instructions. Rinse under cold water to stop cooking, then drain well. -
Slice the Cucumber:
Cut cucumber in half lengthwise, scoop out the seeds, and slice thinly into half-moons. -
Assemble the Salad:
In a large bowl, combine pasta, drained onions, and cucumber slices. Pour over the dressing and toss until everything is coated. -
Chill and Serve:
Refrigerate for at least 30 minutes before serving for the best flavor.
Notes
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For added crunch, toss in chopped radishes or bell peppers.
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For protein, mix in cooked chicken, shrimp, or chickpeas.
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Store leftovers in an airtight container in the fridge for up to 3 days.
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This salad tastes even better after a few hours once the flavors meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Mix (No-cook dressing, stovetop pasta)
- Cuisine: American
