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Fresh Cucumber Pasta Salad

Fresh cucumber pasta salad with crisp diced cucumbers, cherry tomatoes, and red onion tossed in a creamy dill dressing. A quick boil-and-rinse pasta step keeps the rotini (or penne) light, while chilling firms up flavor for a refreshing summer side.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb rotini or penne pasta Use rotini or penne for best bite.
  • 2 large cucumbers Dice into small, crisp pieces.
  • 1 cup cherry tomatoes Halve for juicy bursts.
  • 0.5 cup red onion Finely dice for mild crunch.
Creamy dill dressing
  • 0.5 cup mayonnaise Use regular for a classic creamy texture.
  • 0.5 cup sour cream Helps keep the dressing tangy and smooth.
  • 2 tbsp fresh dill Chopped and fresh for best flavor.
  • 2 tbsp lemon juice Fresh-squeezed if possible.
  • 1 clove garlic Minced very finely.
  • salt and pepper to taste Season to your preference. Add gradually.

Equipment

  • 1 sheet pan

Method
 

Cook and rinse the pasta
  1. Bring a pot of water to a boil, then cook rotini or penne pasta according to package directions. Keep the water at a full boil for even cooking and a springy texture.
  2. Drain the pasta and rinse with cold water until cool. This visual cue of fully cooled pasta helps stop cooking and keeps it firm for salad.
Make the dill dressing
  1. Whisk together mayonnaise, sour cream, fresh dill, lemon juice, minced garlic, salt, and pepper until smooth. Stop when the mixture looks creamy and evenly speckled with dill.
Assemble and chill
  1. Combine the cooked pasta, diced cucumbers, halved cherry tomatoes, and finely diced red onion in a large bowl. Toss gently so the vegetables are visible and not squashed.
  2. Pour the dressing over the salad and toss to coat. The salad should look glossy and evenly creamy on the pasta surfaces.
  3. Refrigerate the salad for at least 1 hour before serving. You’ll notice the cucumbers look slightly more vibrant while the dressing thickens and clings.
  4. Toss again and adjust seasoning before serving. Taste for salt and pepper, then re-toss until the flavor is balanced.

Notes

For the crispest texture, rinse the pasta thoroughly with cold water and chill the salad uncovered for the first 30 minutes, then cover. Refrigerate leftovers in an airtight container up to 3 days; the cucumber stays best when eaten within that window. Freezing is not recommended because the cucumbers and sour cream dressing change texture. For a lighter option, swap half the mayonnaise for Greek yogurt to keep the creamy dill flavor with fewer calories.