Cucumber Pasta Salad is a fresh and crunchy twist on the classic pasta dish. It combines tender pasta with crisp cucumber slices, a light dressing, and just the right amount of herbs for flavor. This salad is perfect when you want something cool and refreshing, especially on warm days.
I love making this salad because it’s so simple and quick to put together. The cucumbers add a wonderful crunch that makes every bite feel lively. Sometimes, I like to add a little extra lemon juice or sprinkle some fresh dill on top to brighten up the flavors even more. It’s one of those salads that feels light but still filling enough to enjoy on its own or alongside other dishes.
This salad works great as a side for barbecues, picnics, or just a casual family dinner. I often bring it along to gatherings because it travels well and always gets compliments. Plus, it’s a nice way to sneak in some veggies when you want something easy and tasty. I hope you enjoy making it as much as I do!
Key Ingredients & Substitutions
Rotini Pasta: This pasta holds the dressing well thanks to its spiral shape. You can swap it for fusilli or penne if needed. Just make sure to cook it al dente, so it doesn’t get mushy in the salad.
Cucumber: Thin slices give a nice crunch and freshness. English cucumbers work great here because they have fewer seeds and a thinner skin. If unavailable, regular cucumbers are fine—just peel them for less bitterness.
Mayonnaise & Sour Cream: These create a creamy dressing. For a lighter option, substitute sour cream with Greek yogurt. You can also reduce mayo slightly and add a splash of olive oil for a different texture and flavor.
Fresh Herbs (Dill & Parsley): Fresh herbs brighten the salad with a fresh taste. If you don’t have dill, chives or basil could work as alternatives. Be sure to chop them finely to distribute flavor evenly.
How Do You Keep Pasta Salad from Getting Watery?
Wateriness is a common problem with pasta salad. To prevent it:
- Cook pasta al dente and rinse under cold water to stop cooking and cool it down.
- Drain pasta thoroughly and even pat it dry with paper towels if needed.
- Use fresh, dry cucumbers—after slicing, sprinkle them with a little salt and let sit for 10 minutes, then blot excess moisture with a towel.
- Refrigerate the salad uncovered for 10-15 minutes before covering to let any excess moisture evaporate.
Equipment You’ll Need
- Large pot – I prefer it because it’s perfect for boiling the pasta evenly.
- Colander – makes draining the cooked pasta quick and easy.
- Mixing bowl – a big one helps toss everything together smoothly.
- Measuring cups and spoons – keep the ingredients accurate for the best flavor.
- Sharp knife and cutting board – for slicing cucumbers, cherry tomatoes, and chopping herbs.
Flavor Variations & Add-Ins
- Try adding cooked chicken or shrimp for extra protein; it increases heartiness nicely.
- Use feta or goat cheese instead of fresh herbs for a tangy, creamy boost.
- Include sliced red onions or bell peppers for added crunch and color.
- Swap out lemon juice for vinegar or add a pinch of red pepper flakes for a spicy kick.
Cucumber Pasta Salad Recipe
Ingredients You’ll Need:
- 8 oz (about 2 cups) rotini pasta
- 1 large cucumber, sliced into thin rounds
- 1/2 cup cherry tomatoes, halved (optional)
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Time You’ll Need:
This salad takes about 15 minutes to prepare and cook the pasta, plus about 30 minutes chilling time in the fridge. This gives the flavors time to blend and the dish to taste its best.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until it’s just tender (al dente). Once cooked, drain the pasta and rinse it under cold water to cool it quickly and stop the cooking. Drain well.
2. Make the Dressing:
In a large mixing bowl, combine the mayonnaise, sour cream (or Greek yogurt), lemon juice, Dijon mustard, and minced garlic. Stir everything together until the dressing is smooth and creamy.
3. Add Vegetables and Herbs:
Add the sliced cucumber, halved cherry tomatoes, chopped dill, and parsley to the bowl with the dressing. Mix gently to coat the veggies evenly with the dressing.
4. Combine Pasta and Dressing:
Add the cooled pasta to the bowl. Toss everything gently until the pasta is fully coated with the dressing and the vegetables are nicely spread throughout.
5. Season and Chill:
Season the salad with salt and freshly ground black pepper to your taste. If you want more zing, add a little more lemon juice. Cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld.
6. Serve and Enjoy:
Serve the salad chilled as a light and refreshing side dish. It’s perfect for warm days or as a tasty addition to picnics and barbecues!
Can I Use Frozen Pasta for This Salad?
It’s best to use freshly cooked pasta for this recipe. If you use frozen pasta, make sure to thaw it completely and drain any excess moisture before tossing it with the dressing to avoid a watery salad.
Can I Substitute the Mayonnaise and Sour Cream?
Absolutely! You can use all Greek yogurt for a lighter, tangier dressing or swap mayonnaise with avocado mayo for a creamy, dairy-free option. Just adjust seasoning to taste.
How Long Can I Store Cucumber Pasta Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. Because cucumbers release moisture, the salad may become a bit watery over time—give it a good stir before serving.
Can I Add Other Vegetables or Proteins?
Yes! Cherry tomatoes are a great addition, and you can also add diced bell peppers, red onion, or cooked chicken for added color and flavor.
