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