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Fresh Cucumber Pasta Salad

Fresh cucumber pasta salad with crisp cucumbers, cherry tomatoes, red onion, and fresh dill tossed in a creamy lemon-garlic dressing. This light pasta salad is chilled for a refreshing summer side with a cool, tangy flavor.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Fresh Cucumber Pasta Salad
  • 1 lb rotini or penne pasta
  • 2 large cucumbers, diced
  • 1 cup cherry tomatoes, halved
  • 0.5 cup red onion, finely diced
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 2 tbsp fresh dill, chopped
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the rotini or penne pasta according to package directions, then drain and rinse with cold water to stop the cooking.
  2. Lay the cooled pasta on a sheet pan in an even layer to help it cool fully while you make the dressing.
Make the creamy dill dressing
  1. Whisk mayonnaise and sour cream together until smooth, then stir in fresh dill, lemon juice, and minced garlic.
  2. Season the dressing with salt and pepper to taste, mixing until the flavors are evenly distributed.
Assemble and chill
  1. Combine pasta, diced cucumbers, halved cherry tomatoes, and finely diced red onion in a large bowl.
  2. Pour the dressing over the salad and toss to coat every piece.
  3. Refrigerate the pasta salad for at least 1 hour to let the flavors mingle and the salad chill.
  4. Toss again right before serving and adjust seasoning with more salt and pepper if needed.

Notes

For the crunchiest salad, dice cucumbers and salt them very lightly for 5 minutes, then pat dry before mixing—this reduces excess water. Store leftovers in the refrigerator up to 3 days; freezing is not recommended because cucumbers and creamy dressing can break down. For a lighter option, swap half (or all) of the mayonnaise for plain Greek yogurt while keeping the sour cream for a creamy texture.