Name: Cucumber Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 8 ounces medium pasta (penne or rotini); 1 English cucumber; 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; Black pepper, to taste

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Introduction

This refreshing cucumber pasta salad is a perfect blend of creamy dressing, crisp cucumbers, and tender pasta. It’s light, flavorful, and easy to prepare, making it an ideal side dish for warm-weather meals or casual gatherings.

A close-up of creamy pasta salad served in a white bowl on a white marbled texture, with two main layers visible: the bottom layer is made of pale yellow penne pasta coated thickly in a smooth white dressing, while the top layer includes thin, bright green cucumber slices and small sprigs of fresh dill scattered evenly. A wooden spoon lifts a portion of the pasta salad, showing the creamy texture and some black pepper sprinkled on top for contrast. The colors are soft with a fresh, light appearance emphasizing the creamy and herb-filled nature of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 English cucumber
8 ounces medium pasta (like penne or rotini)
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
Black pepper, to taste

Instructions

Step 1: Prepare the Dressing. Combine sour cream, mayonnaise, sugar, salt, fresh dill, vinegar, and black pepper in a small bowl. Mix well until fully combined and set aside to allow flavors to meld.
Step 2: Prepare the Onions. Thinly slice the sweet white onion and place the slices in a bowl of cold water to mellow the sharpness. Let them soak while you prepare the rest.
Step 3: Cook and Cool the Pasta. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Drain well and set aside.
Step 4: Slice the Cucumber. Cut the cucumber in half lengthwise and use a spoon to remove the seeds. Slice the cucumber into thin pieces for added freshness and crunch.
Step 5: Assemble the Salad. In a large bowl, combine the drained pasta, onion slices, and cucumber slices. Pour the dressing over the mixture and toss gently to coat everything evenly. Refrigerate the salad for at least 40 minutes before serving to allow the flavors to develop.

Tips & Variations

For a tangier dressing, try swapping white vinegar for apple cider vinegar or lemon juice.
Add halved cherry tomatoes or chopped bell peppers for extra color and flavor.
To make it dairy-free, substitute sour cream and mayonnaise with a vegan alternative.
Fresh herbs like parsley or chives can be mixed in along with dill for added brightness.

Storage

Store the cucumber pasta salad in an airtight container in the refrigerator. It will keep well for up to 3 days. Before serving leftovers, give it a good stir and add a splash of vinegar or lemon juice if the flavors have mellowed.

How to Serve

A white bowl filled with creamy pasta salad shows three layers: at the base, short, ridged penne pasta in pale yellow color; the middle layer is thin, round slices of bright green cucumber mixed evenly; the top layer is thick, white creamy dressing coating everything, sprinkled with small chopped green herbs and black pepper, with a wooden spoon lifting a scoop of the salad. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this salad?

Yes, short pasta shapes like fusilli, farfalle, or rotini work best because they hold the dressing well and mix easily.

How do I keep the cucumber from making the salad watery?

Removing the seeds helps reduce excess moisture. You can also lightly salt the cucumber slices and let them drain in a colander for 10 minutes before adding them to the salad.