Healthy Cucumber Pasta Salad

This healthy cucumber pasta salad brings together tender noodles, crisp cucumber, and a creamy dill dressing for a dish that is refreshing and satisfying any time of year. It is my go to side for potlucks and an easy lunch option for any busy week. Combining simple pantry staples with fresh produce, it delivers tons of flavor without fuss.

My family started asking for this salad on every picnic after I first brought it to a backyard barbecue. It is one of those dishes that disappears fast and always gets recipe requests.

Ingredients

• English cucumber: Brings crispness and hydration to balance the creamy dressing. Choose firm unblemished cucumbers for best results
• Medium pasta (penne or rotini): Captures dressing in every bite. Go for quality dried pasta for better texture
• Sweet white onion: Adds a punch of flavor without being overpowering. Pick onions with shiny skins that feel heavy for their size
• Sour cream: Gives richness and a tangy finish. Go for full fat for best texture but low fat works too
• Mayonnaise: Creates a silky base for the dressing. Quality mayo makes a difference and homemade is always a treat
• Sugar: Provides just a touch of sweetness to balance acidity
• Salt: Enhances all the flavors
• Fresh dill: Offers bright herby notes. Do not skip it and always use fresh not dried if you can
• Vinegar: Sharpens and brightens the final dish. White wine vinegar is best but apple cider works as a substitute
• Black pepper: Brings gentle spice and rounds out the flavors. Freshly ground is preferred

Step-by-Step Instructions

Prepare the Dressing:

Thoroughly whisk together the sour cream mayonnaise vinegar sugar salt fresh dill and black pepper in a small bowl until the mixture is completely smooth and the herbs are evenly distributed The longer this sits the deeper the flavor so set aside while you prep other ingredients

Prepare the Onions:

Using a sharp knife slice the sweet white onion paper thin so it almost disappears in the salad Submerge these slices in a bowl of ice cold water for at least ten minutes to tame any bitterness and create a cleaner milder onion flavor

Cook and Cool the Pasta:

Bring a large pot of salted water to a rolling boil and cook your chosen pasta until just al dente so it holds up to tossing Immediately drain and rinse thoroughly under cold water to stop the cooking process and remove excess starch This step is important for maximizing the salad’s freshness

Slice the Cucumber:

With a sturdy chef’s knife cut the cucumber in half lengthwise and scoop out the seeds using a small spoon This keeps the salad from getting watery Slice each half into thin crescents for even distribution and superior crunch in every mouthful

Assemble the Salad:

Toss your cooled pasta drained onions and cucumber slices in a large mixing bowl Pour the creamy dill dressing over everything and use a spatula to gently fold ingredients until well coated Let the salad chill covered in the fridge for at least forty minutes to allow the flavors to marry Serve cold and enjoy

Fresh dill is my favorite touch and truly makes the salad sing It reminds me of cooking in my grandmother’s kitchen where we picked dill fresh from her garden Adding too little dill just does not have the same effect so measure generously if you love big herb flavor

Storage Tips

Store any leftovers in an airtight container in the refrigerator The salad holds up well for up to three days but the texture is best within twenty four hours If it looks a bit dry after sitting just stir in a spoonful of sour cream or mayonnaise to refresh before serving

Ingredient Substitutions

You can use Greek yogurt instead of sour cream for extra protein or swap in a plant based mayo for a vegan option If you forget to buy dill chives or flat leaf parsley work as fresh herb alternatives

Serving Suggestions

This salad pairs perfectly with grilled chicken kabobs smoked salmon or even as a hearty vegetarian main with a handful of feta on top For a picnic lunch it travels well and fits into any summer spread with ease

Cultural and Historical Context

Cucumber pasta salad has roots in both European and American home cooking blending creamy dressings with crisp produce Its popularity at church suppers and family reunions comes from how easy it is to scale up and serve a crowd

Whatever twists you bring to this salad the combination of creamy herbs and crisp vegetables never fails to win over a crowd After making this for years I will tell you it is all about that fresh dill and a good chill in the fridge before serving That is when the magic really happens

Recipe Q&A

→ How do you keep the onion flavor mild?

Soak the sliced onion in cold water to reduce sharpness and create a milder, more pleasant taste.

→ What type of pasta is best for this dish?

Medium shapes like penne or rotini hold the creamy dressing well and blend nicely with sliced cucumber.

→ Why mix the dressing first?

Mixing the dressing ahead lets the flavors meld for a richer, more cohesive taste throughout the salad.

→ How long should this salad rest before serving?

Let it sit for at least 40 minutes to allow the flavors to combine and develop fully.

→ Can you add other vegetables?

Yes, ingredients like cherry tomatoes or sliced radishes can add color and texture to the salad.