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

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Instructions

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

For added crunch, toss in chopped radishes or bell peppers.
For protein, mix in cooked chicken, shrimp, or chickpeas.
Store leftovers in an airtight container in the fridge for up to 3 days.
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