Cucumber Pasta Salad is the dish that appears on our table every single summer the moment the weather turns warm and nobody wants to turn on the oven anymore. Maria makes it the evening before any summer gathering, any Sunday afternoon barbecue, any picnic in the park with the grandchildren. She cooks the pasta after dinner while the kitchen is still warm from the day, chops the cucumber and onion while the pasta drains and cools, whisks together the creamy dill dressing in two minutes flat, and puts it all in the refrigerator covered overnight.
By the next afternoon when everyone arrives, the dressing has soaked into every piece of penne, the cucumber is still wonderfully crisp, and the whole bowl smells of fresh dill and summer. There is never a single spoonful left at the end of the day.
Cucumber Pasta Salad is the recipe every summer table needs and the recipe nobody thinks to make until they taste it for the first time and wonder immediately why they have not been making it every single week since June.
Penne pasta tossed with crisp cucumber, sweet white onion, and a creamy tangy dressing made from mayonnaise, sour cream, fresh dill, vinegar, and a touch of sugar that balances everything into the most refreshing and completely irresistible cold pasta salad you have ever served alongside grilled chicken or brought to a potluck in a big bowl covered in plastic wrap. Come follow us on Pinterest where we share beautiful and easy recipes like this one from our kitchen every single week.
Table of Contents
Why You Will Love This Cucumber Pasta Salad Recipe
This Cucumber Pasta Salad recipe is the definition of a summer essential and once you make it you will understand immediately why it becomes the dish people request at every single warm-weather gathering from June through September. It requires absolutely no special equipment, no complicated techniques, and no ingredients that are not already sitting in your refrigerator and pantry on any given summer day. The dressing comes together in a single bowl in two minutes. The pasta cooks in fifteen. The cucumber and onion require nothing more than a knife and a cutting board.
The creamy dill dressing is genuinely one of the most delicious cold pasta dressings we have ever made. The combination of full-fat mayonnaise and sour cream creates a richness and body that coats every piece of pasta beautifully without being heavy, and the fresh dill and vinegar cut through that richness with a bright clean tanginess that makes the whole salad taste remarkably fresh and light despite its creamy base. Our Fluffy Strawberry Shortcake Puppy Chow makes a sweet and playful summer dessert that follows this refreshing pasta salad perfectly at any outdoor gathering or backyard barbecue.
Ingredients Needed for This Cucumber Pasta Salad Recipe
For the Pasta Salad:
- 8 oz (225g) Penne Pasta
- 1 English Cucumber, seeded and sliced thin
- ½ White Onion, finely minced
For the Creamy Dill Dressing:
- ½ cup Full-Fat Mayonnaise
- ½ cup Full-Fat Sour Cream
- 2 tbsp Fresh Dill, finely chopped
- 2 tbsp White Vinegar
- 1 tsp Sugar
- ½ tsp Salt
- Freshly Ground Black Pepper to taste
How to Make This Cucumber Pasta Salad Recipe
Begin with the dressing so it has time to sit and let the flavors come together while everything else is being prepared. In a small bowl, combine the mayonnaise, sour cream, fresh dill, vinegar, sugar, salt, and a generous crack of black pepper. Whisk together until completely smooth and fully combined with no streaks of mayonnaise or sour cream remaining. Taste the dressing at this point and adjust as needed. More vinegar for extra tang, more sugar for a touch more sweetness, more dill if you love the herb as much as we do. Set the dressing aside covered while you prepare everything else.
Slice the white onion as thinly as possible and place the slices in a small bowl of cold water. This is a simple step that makes a significant difference. Soaking raw onion in cold water for ten to fifteen minutes draws out the sharp harsh bite that raw onion can leave on the palate and transforms it into something much sweeter and more delicate that enhances the salad rather than dominating it. This is a trick Maria has used for every pasta salad and potato salad she has ever made and we would never skip it, cara mia.
Cook the penne in a large pot of generously salted boiling water until al dente according to the package directions. Unlike a hot pasta dish where you want to toss the pasta into the sauce immediately, for a cold pasta salad you want to rinse the pasta under cold running water after draining for a full minute or two until it is completely cold all the way through. This stops the cooking process immediately, prevents the penne from continuing to soften and become mushy, and ensures you start with pasta that is perfectly al dente and will remain that way in the finished salad. Drain thoroughly and set aside.
Take the cucumber, cut it in half lengthwise, and use a small spoon to scrape out the seeds in a single pass down each half. Seeding the cucumber is the step that prevents your salad from becoming watery over time. The seeds hold a remarkable amount of moisture and releasing them into the dressing dilutes it and turns the whole salad loose and thin within a few hours. Once seeded, slice the cucumber into thin half-moon pieces and set aside.
In a large mixing bowl, combine the cooled drained pasta, the soaked drained onion slices, and the seeded sliced cucumber. Pour the dressing over the top and toss everything together until every piece of pasta and every slice of cucumber is fully coated in the creamy dill dressing. Cover the bowl and refrigerate for at least 40 minutes before serving. An hour is better. Overnight is the best of all.
How to Serve This Cucumber Pasta Salad Recipe
Serve this pasta salad cold directly from the refrigerator in a large wide bowl with a big serving spoon alongside it. A final scatter of extra chopped fresh dill over the surface before it goes to the table makes it look as fresh and beautiful as it tastes. This salad is the perfect side dish alongside grilled chicken, burgers, or any simply cooked meat from the barbecue where the cool creamy cucumber dressing provides the most refreshing possible contrast to smoky grilled flavors. For a larger summer spread, our Cheesy Pepperoni Stromboli Recipe makes a wonderful and crowd-pleasing companion alongside this cool pasta salad for a complete and deeply satisfying summer table.
How to Store This Cucumber Pasta Salad Recipe
Store this pasta salad in an airtight container in the refrigerator for up to 3 days. The cucumbers will release a small amount of moisture as the salad sits which is normal. Give the salad a good stir before serving to redistribute the dressing and incorporate any liquid that has settled at the bottom. The salad may benefit from a small additional spoonful of mayonnaise stirred in on day two or three if the dressing has been fully absorbed by the pasta overnight.
For the best make-ahead approach, store the cooked cooled pasta and the chopped vegetables separately from the dressing and combine everything about an hour before serving. This keeps the cucumber at its crispest and the dressing at its creamiest.
Tips to Make This Cucumber Pasta Salad Recipe
Always seed the cucumber before adding it to the salad. This single step is the difference between a pasta salad that stays creamy and delicious for two days and one that becomes watery and thin within the first hour. The seeds hold significantly more moisture than any other part of the cucumber and releasing them into the dressing ruins its texture and dilutes its flavor.
Soak the sliced onion in cold water while the pasta cooks. Ten minutes is enough to mellow the sharpness considerably. Rinse the pasta under cold water immediately after draining until it is completely cold before assembling the salad. Hot pasta added to cold dressing will make the dressing greasy and warm and the pasta will continue to cook and become soft.
Helpful Notes for This Cucumber Pasta Salad Recipe
English cucumber is the ideal choice for this recipe because it has a thinner skin that does not need to be peeled, smaller and less watery seeds than regular garden cucumbers, and a sweeter more delicate flavor that works beautifully in the creamy dill dressing. If you can only find regular garden cucumbers, peel them first as the skin can be bitter, and make sure to seed them thoroughly as they release even more water than English cucumbers. Fresh dill is genuinely worth seeking out for this recipe.
The flavor of fresh dill is bright and grassy and herbaceous in a way that dried dill, while usable in a pinch at half the quantity, simply cannot fully replicate. If you are making this salad in the summer when fresh dill is everywhere at the market, use it generously.
Variation of This Cucumber Pasta Salad Recipe
Lucia made a version with a cup of halved cherry tomatoes folded in alongside the cucumber and the burst of sweet summer tomato against the cool creamy dressing and fresh dill was an absolutely wonderful addition that made the bowl twice as colorful and twice as vibrant. Teresa tried adding a handful of chopped fresh chives and a teaspoon of whole grain mustard to the dressing alongside the dill and the gentle heat of the mustard and the delicate onion note of the chives elevated the dressing into something even more complex and interesting.
For a heartier version that works as a complete lunch rather than a side dish, add a cup of diced cooked chicken or a tin of drained tuna to the assembled salad and toss everything together for a creamy and satisfying cold pasta lunch that travels beautifully. Our Sweet Potato and Chickpea Curry makes a wonderfully warming and satisfying dinner for those cooler summer evenings when this refreshing pasta salad gives way to something heartier.
FAQs About This Cucumber Pasta Salad Recipe
How far in advance can I make this pasta salad?
This pasta salad can be made up to 24 hours in advance and it actually tastes better after a night in the refrigerator when the dressing has had time to fully absorb into the pasta and the flavors have deepened and come together. For the best texture if making more than a few hours ahead, store the pasta and vegetables separately from the dressing and combine everything about an hour before serving so the cucumber retains its crunch.
Can I use Greek yogurt instead of sour cream?
Yes absolutely. Full-fat plain Greek yogurt is an excellent substitute for the sour cream in this dressing. It gives a slightly tangier and lighter result with more protein. Use it in the exact same quantity as the sour cream. Avoid low-fat or fat-free yogurt as the dressing will be thinner and less creamy and will not coat the pasta as effectively.
Why does my pasta salad get dry after sitting in the refrigerator?
The pasta absorbs the dressing as it sits which is completely normal. To revive a pasta salad that has dried out overnight, stir in a small additional spoonful of mayonnaise and a splash of vinegar and toss to redistribute. This brings the creaminess back immediately. You can also add a tablespoon of cold water and toss well if you prefer not to add more mayonnaise.
Conclusion
This Cucumber Pasta Salad is the summer recipe we have been making for years and the one we will keep making for every warm-weather gathering for years to come because it is simply that good and that reliable and that completely refreshing every single time. We hope it becomes just as beloved a summer staple in your kitchen as it has always been in ours. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
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Cucumber Pasta Salad The Most Refreshing and Creamy Summer Salad You Will Make
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
The most refreshing and creamy Cucumber Pasta Salad tossed in a tangy dill dressing made with mayonnaise, sour cream, fresh dill, and vinegar. The perfect make-ahead summer side dish for picnics, potlucks, and backyard barbecues.
Ingredients
8 oz Penne Pasta
1 English Cucumber seeded and thinly sliced
1/2 White Onion finely minced
1/2 cup Full-Fat Mayonnaise
1/2 cup Full-Fat Sour Cream
2 tbsp Fresh Dill finely chopped
2 tbsp White Vinegar
1 tsp Sugar
1/2 tsp Salt
Freshly Ground Black Pepper to taste
Instructions
1. Whisk together mayonnaise, sour cream, fresh dill, vinegar, sugar, salt, and black pepper in a small bowl until completely smooth. Set aside.
2. Slice white onion thinly and soak in a bowl of cold water for 10 to 15 minutes to mellow the sharpness. Drain well.
3. Cook penne in generously salted boiling water until al dente.
4. Drain pasta and rinse immediately under cold running water until completely cold. Drain thoroughly.
5. Cut cucumber in half lengthwise and scrape out seeds with a spoon. Slice into thin half-moons.
6. In a large bowl, combine cooled pasta, drained onion, and sliced cucumber.
7. Pour dressing over the top and toss until everything is fully coated.
8. Cover and refrigerate for at least 40 minutes before serving.
9. Stir well before serving and garnish with extra fresh dill.
Notes
Always seed the cucumber to prevent the salad from becoming watery.
Soak sliced onion in cold water to mellow its sharpness before adding.
Rinse pasta under cold water immediately after draining to stop cooking.
This salad is best made at least 1 hour ahead and ideally overnight.
Add a spoonful of mayonnaise to revive leftovers that have dried out in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Salad
- Method: No-Cook, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
Keywords: cucumber pasta salad, creamy pasta salad, cold pasta salad, summer pasta salad recipe
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