When late summer lingers and cucumbers overflow at the farmers’ market, there’s one dish I make on repeat Fresh Cucumber Pasta Salad. It’s the kind of recipe that whispers cool breeze and picnic blankets, blending the crisp bite of cucumbers with creamy dressing and tender pasta. This simple, refreshing salad became a go-to after a long shift cooking in a Tel Aviv food stall, where cold noodle dishes helped beat the midday heat.
It’s more than a side dish it’s a crowd-pleaser for potlucks, cookouts, and quick lunches. Light, creamy, and tangy, this salad celebrates seasonal ingredients without fuss. And the best part? You can pull it together in under 30 minutes with pantry staples and whatever herbs are growing in your windowsill.
Whether you’re looking to eat lighter, prep ahead for meals, or just love the sound of crunchy cucumbers in every bite, this Fresh Cucumber Pasta Salad is about to become your seasonal staple.
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Fresh Cucumber Pasta Salad
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A cool, creamy, and tangy pasta salad packed with crisp cucumbers, red onion, and a herby yogurt dressing. Perfect for summer potlucks, light lunches, or meal prep.
Ingredients
- 2 cups dry pasta (fusilli, penne, or shells)
- 1 large English cucumber, thinly sliced or spiralized
- ½ red onion, thinly sliced
- ½ cup plain Greek yogurt
- 3 tbsp mayonnaise
- 2 tbsp white wine vinegar or lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1 garlic clove, grated
- Salt and black pepper to taste
- Optional: ½ cup crumbled feta or cubed cheese
- Optional Add-ins: Cherry tomatoes (halved), chopped parsley or mint, sliced radishes
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and rinse under cold water. Let cool completely.
- Thinly slice the cucumber and red onion. For spiralized cucumber, salt lightly and let sit for 10 minutes, then pat dry to remove excess water.
- In a bowl, whisk together Greek yogurt, mayonnaise, vinegar or lemon juice, Dijon mustard, dill, garlic, salt, and pepper until smooth.
- In a large bowl, combine cooled pasta, cucumbers, and red onion. Pour dressing over and toss to coat. Chill in the fridge for at least 30 minutes before serving.
Notes
For best results, use full-fat Greek yogurt and chill the salad before serving. Customize with olives, chickpeas, or sun-dried tomatoes for a Mediterranean twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Ingredients for Fresh Cucumber Pasta Salad
This recipe calls for basic ingredients, but the magic is in the balance of textures and flavors.
What You’ll Need:
- 2 cups dry pasta (fusilli, penne, or shells work great)
- 1 large English cucumber, thinly sliced or spiralized
- ½ red onion, thinly sliced
- ½ cup plain Greek yogurt
- 3 tbsp mayonnaise
- 2 tbsp white wine vinegar or lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1 garlic clove, grated
- Salt and black pepper to taste
- Optional: ½ cup crumbled feta or cubed cheese
Optional Add-ins for texture:
- Cherry tomatoes, halved
- Chopped fresh parsley or mint
- Sliced radishes
For another chilled salad option, check out this Pineapple Cucumber Salad or this tangy Mexican Street Corn Chicken Pasta Salad that’s a reader favorite too.
Step-by-Step Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking. Set aside to cool completely.
2. Prepare the vegetables
While the pasta cools, thinly slice the cucumber and red onion. If you’re using spiralized cucumber, salt it lightly and let it sit for 10 minutes, then pat dry this removes excess water and keeps your salad crisp.
3. Make the dressing
In a mixing bowl, whisk together the Greek yogurt, mayonnaise, vinegar or lemon juice, mustard, dill, grated garlic, salt, and pepper until smooth.
4. Combine everything
In a large bowl, combine the pasta, cucumbers, and red onion. Pour the dressing over and toss to coat evenly. Let it chill in the fridge for at least 30 minutes before serving.
Want another twist? Add some tang with this Dill Pickle Pasta Salad for pickle lovers!
Tips for Making the Best Fresh Cucumber Pasta Salad
- Salt your pasta water well. It’s your only chance to flavor the noodles.
- Don’t skip the chill time. A rest in the fridge lets the flavors meld beautifully.
- Use full-fat Greek yogurt. It gives the dressing body and smoothness.
- Slice cucumbers thin. Thick slices can overpower the salad’s creamy balance.
- Serve cold. This salad tastes best straight from the fridge.
Need a quick summer soup to go with it? Try this Cucumber Avocado Soup for a complete cool-weather meal.
Variations & Substitutions
One of the joys of pasta salad is how customizable it is. Here are some easy swaps:
Gluten-Free Version
Use gluten-free pasta like brown rice fusilli or chickpea pasta. Cook with care they can become soft quickly.
Vegan or Dairy-Free
Skip the yogurt and mayo use a plant-based sour cream or tahini-lemon mix instead. Add nutritional yeast for a cheesy note.
Protein Boost
Stir in chickpeas, cooked shrimp, or grilled chicken for a full meal. Or try it alongside this Green Goddess Chicken Salad to keep the freshness going.
Make it Mediterranean
Add kalamata olives, sun-dried tomatoes, and crumble in feta. A sprinkle of za’atar takes it over the top.
Storage & Meal Prep Tips
- Fridge: Store in an airtight container for up to 3 days. Stir before serving to redistribute the dressing.
- Avoid freezing: the yogurt-based dressing will separate.
- Meal prep tip: Keep the dressing separate and mix just before eating if prepping for weekday lunches.
- Refreshing leftovers: Add a drizzle of lemon juice or a spoon of yogurt if the salad seems dry after chilling.
If you’re looking for more light lunch prep ideas, this Taco Lunch Meal Prep is another great make-ahead winner.
Frequently Asked Questions (FAQs)
1. Can I make Fresh Cucumber Pasta Salad ahead of time?
Yes! It actually tastes better after a few hours in the fridge. Just keep it well covered and give it a good toss before serving.
2. What type of pasta works best?
Short pasta like fusilli, rotini, or small shells are ideal. They hold the creamy dressing well and don’t get mushy.
3. Can I use a different kind of cucumber?
Absolutely. Persian cucumbers work wonderfully. Just avoid seedy varieties like standard slicing cucumbers unless you deseed them first.
4. How do I keep the salad from getting watery?
Salt the cucumbers and pat them dry before mixing them in. This keeps the dressing from thinning out.
Conclusion
There’s something about a bowl of Fresh Cucumber Pasta Salad that just feels like summer. It’s quick, endlessly adaptable, and bursting with fresh, tangy, creamy goodness. Whether you serve it as a side, a light meal, or bring it to your next potluck, it’s bound to be a hit. Try it once, and don’t be surprised if it becomes your go-to warm weather recipe.