Light, tangy, and delightfully creamy, this Cucumber Pasta Salad is the refreshing side you’ll crave all season long. With crunchy cucumbers, sweet grape tomatoes, fresh dill, and tender pasta all tossed in a lemony mayo dressing, it’s the cool crowd-pleaser that never sticks around for long at cookouts or weeknight dinners.
Why You’ll Love This Recipe
- Ultra-Refreshing: The crisp cucumbers and juicy tomatoes transform every bite into a cool, hydrating treat—perfect for warm weather or when you need a palate cleanser alongside heavier dishes.
- Creamy Lemon-Dill Dressing: The simple, homemade lemon-mayo dressing is bright, zesty, and beautifully coats the pasta and veggies without feeling heavy.
- Quick & Crowd-Friendly: Just 25 minutes is all you need, and this Cucumber Pasta Salad makes enough to feed a gathering—ideal for picnics, potlucks, or make-ahead lunches.
- Easy to Customize: You can mix and match add-ins or swap ingredients to suit your mood, dietary needs, or whatever’s in your fridge!
Ingredients You’ll Need
This recipe is a staple precisely because every ingredient brings its own personality, color, and crunch. Most of what you need is probably already in your kitchen—and together, these simple pieces create a vibrant salad that’s so much more than the sum of its parts.
- Bowtie Pasta (or other short pasta): The charming shapes capture the creamy dressing and cling to little bits of dill and veggies, making each forkful extra delightful.
- English Cucumber: Slices of this virtually seedless cucumber add that signature refreshing crunch and never get watery.
- Grape Tomatoes: Their natural sweetness and juicy bite add a pop of color and flavor that balances the creamy dressing.
- Red Onion: Dice these finely for a bit of sharpness and beautiful purple contrast—if raw onion isn’t your thing, you can soak them briefly to mellow the flavor.
- Mayonnaise: This forms the creamy base, ensuring the salad is luscious and smooth without overpowering other flavors.
- Lemon Juice: A splash of citrus turns everything brighter, cutting through the richness and highlighting the fresh dill.
- Fresh Dill: The herb that makes this Cucumber Pasta Salad truly shine—mince it fresh for maximum fragrance.
- Salt & Pepper: Simple seasonings that bring the flavors together—always taste and adjust to make it yours!
Variations
One of the best things about Cucumber Pasta Salad is how endlessly adaptable it is. Whether you’re looking to add protein, make it lighter, or play with flavors, there’s no wrong way to customize this bowl of goodness to suit your own cravings or kitchen lineup.
- Add Protein: Toss in some cooked, diced chicken, shrimp, or chickpeas to make this a heartier main dish.
- Dairy-Free or Vegan: Sub a plant-based mayo and add a pinch of nutritional yeast for creamy deliciousness without dairy.
- Brighten It Up: Stir in crumbled feta or goat cheese for extra tang, or a handful of chopped fresh herbs like parsley or mint.
- Pasta Swap: Try rotini, penne, or even whole wheat pasta to change up the texture and fiber content.
- Spice It Up: Add a pinch of red pepper flakes or a splash of hot sauce if you like a little kick.
How to Make Cucumber Pasta Salad
Step 1: Boil and Chill the Pasta
Start by boiling your bowtie pasta (or any favorite short pasta) according to the package instructions. You want it just tender but not mushy—al dente is perfect. Once cooked, drain thoroughly and rinse under cold water to stop the cooking and cool things down instantly.
Step 2: Chop the Veggies
While the pasta boils, grab your cucumber, grape tomatoes, and red onion. Slice the cucumber into half-moons, halve the tomatoes, and finely dice the onion. The key is bite-sized pieces for perfect forkfuls in every serving.
Step 3: Whisk the Creamy Lemon-Dill Dressing
In a separate bowl, whisk together the mayo, fresh lemon juice, minced dill, salt, and pepper. Taste and adjust the seasoning—you want a dressing that’s both tangy and herbaceous, with just a hint of richness from the mayo.
Step 4: Toss Everything Together
In a large mixing bowl, combine the cooled pasta, chopped veggies, and creamy dressing. Toss gently until everything is evenly coated. Finish with more fresh dill and a crack of black pepper for those dreamy deli-style vibes.
Pro Tips for Making Cucumber Pasta Salad
- Ice-Cold Pasta: Rinsing the cooked pasta thoroughly in cold water ensures the salad is perfectly chilled and stops the noodles from clumping together.
- Crunch Preservation: If you want your cucumbers especially crisp, add them just before serving and keep them chilled until ready to mix in.
- Herb Upgrades: Use only fresh dill (not dried!) for that clean, vibrant note that makes the whole Cucumber Pasta Salad pop.
- Taming the Onion: For a milder onion flavor, soak your diced red onion in cold water for 5 minutes before adding—it takes away the bite but keeps the color.
How to Serve Cucumber Pasta Salad
Garnishes
Top with extra sprigs of fresh dill, a scatter of more diced red onion, or a grind of black pepper right before serving. For a burst of brightness, a few lemon zest shavings add both aroma and visual flair to this beautiful dish.
Side Dishes
Cucumber Pasta Salad is a stellar companion for grilled meats, sandwiches, or summertime potluck spreads. Pair it with roast chicken, burgers, fish, or even veggie kebabs—it plays well with pretty much any main!
Creative Ways to Present
Spoon individual servings into mason jars for a picnic or serve in lettuce cups for a fun, hand-held option. For parties, pile it high on a big platter and finish with extra colorful veggies or edible flowers for a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cucumber Pasta Salad in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving, and if needed, freshen up with a squeeze of lemon or a dollop of mayo to revive the creaminess.
Freezing
This salad is best enjoyed fresh and doesn’t freeze well because the pasta and veggies lose their texture after thawing. If you need to prep ahead, try chopping the vegetables and making the dressing in advance, but combine right before serving for best results.
Reheating
Cucumber Pasta Salad is meant to be served cold or at room temperature—no reheating required! If it’s come straight from the fridge, just let it rest for a few minutes, stir, and dig in.
FAQs
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Can I make Cucumber Pasta Salad a day ahead?
Absolutely—it actually gets even tastier after a few hours in the fridge as the flavors blend. For maximum texture, keep the cucumbers separate until just before serving if you like them crisp.
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What type of pasta works best for this salad?
Bowties are adorable and hold dressing well, but rotini, penne, shells, or even elbows all work beautifully. Short shapes with nooks grab the dressing and bits of dill perfectly.
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How do I keep the salad from getting watery?
Use English cucumbers, which are less watery, and add salt just before serving. If you prep far ahead, store veggies and pasta/dressing separately, then combine when ready to eat for optimal freshness.
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Can I use dried dill instead of fresh?
Fresh dill really is the secret to that signature summery flavor in Cucumber Pasta Salad. If you must use dried, start with less (about 1 teaspoon) and adjust as needed, but fresh is the best here.
Final Thoughts
If you’re looking for something light, vibrant, and impossibly easy, give this Cucumber Pasta Salad a whirl. It’s the kind of dish that always gets recipe requests and leaves you with an empty bowl—pure proof that fresh flavors and friendly company really are the heart of every meal. Enjoy!
Print
Cucumber Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: International
- Diet: Vegetarian
Description
This refreshing Cucumber Pasta Salad is a delightful twist on a classic summer dish. The combination of tender pasta, crisp cucumbers, sweet grape tomatoes, and zesty dressing creates a light and flavorful salad that is perfect for picnics, barbecues, or as a simple side dish.
Ingredients
Pasta:
- 3 cups dry pasta (bowtie recommended)
Salad:
- 1 English cucumber
- 1 cup halved grape tomatoes
- 1/4 cup diced red onion
Dressing:
- 1/2 cup mayo
- 1 tablespoon lemon juice
- 1–2 tablespoons fresh minced dill
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Boil the Pasta: Cook the pasta according to package instructions. Drain and rinse under cold water.
- Prepare the Vegetables: Chop the cucumber, tomatoes, and red onion to desired size.
- Make the Dressing: In a small bowl, mix mayo, lemon juice, dill, salt & pepper.
- Combine: Mix cooled pasta with veggies and dressing. Toss to combine.
- Serve: Garnish with additional dill and cracked pepper before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
