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.

Cucumber Pasta Salad Easy Creamy Summer Side Dish

Name: Cucumber Pasta Salad The Most Refreshing and Creamy Summer Salad You Will Make
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: American
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

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

Scale

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