Baby Cucumber Pasta Salad with Creamy Dill Dressing
This Cucumber Pasta Salad is a cold, refreshing pasta salad made with tender rotini pasta, crisp baby cucumbers, red onion, and a creamy dill dressing. It’s a light, flavorful side salad and great for a light lunch or dinner for clean eating.
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Fresh cucumbers are in season during the spring and summer months, and if you are thinking what to make with your garden cucumber, this cucumber pasta salad is an easy way and a great option.
Plus, this pasta salad is perfect for picnics, potlucks, and cookouts, for it pairs really well with grilled chicken and burgers.
I have a lot of cucumber recipes that are worth trying, so save them for later.
How to Make Cucumber Pasta Salad
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Cut the vegetables and set aside.
2. Cook the noodles according to package directions until tender, then pour into a colander in the sink and run under cold water for a few minutes until cooled.
3. While the noodles are cooking, whisk together the sour cream, lemon juice, dill and garlic.
4. Dump the cooled noodles into a bowl, then add the chopped veggies and pour the dressing over. Toss to coat.
5. Sprinkle it with salt and pepper, then toss again.
6. Cover and chill for 1 hour. If chilling for longer than an hour, you may need to stir in more dressing.
Serve & Enjoy!
Important Recipe Notes
- Be sure to rinse the cooked pasta under cold water until completely cooled. This stops the cooking process and helps keep the salad refreshing and crisp.
- For the best flavor, allow the salad to chill for at least 1 hour before serving. This gives the dressing time to soak into the pasta.
- If the salad sits in the refrigerator for several hours or overnight, the pasta may absorb some of the dressing. Simply stir in a little extra sour cream or a splash of lemon juice before serving to freshen it up.
- Slice the cucumbers and red onion thinly for the best texture and flavor in every bite.
- Taste the salad before serving and adjust the salt, pepper, or lemon juice as needed.
- You can use fresh dill if you don’t have dried dill weed. Use about 1 tablespoon of fresh chopped dill for a brighter flavor.
- This salad is best served cold and should be kept refrigerated until ready to enjoy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Cucumber Pasta Salad
Ingredients
- 8 oz rotini pasta noodles
- 3 baby cucumbers sliced
- ¼ of a red onion sliced
- ½ cup sour cream
- 2 tbsp lemon juice
- 1 tbsp dill weed
- ¼ tsp garlic powder
- Salt and Pepper to taste
Instructions
- Cut the vegetables and set aside.
- Cook the noodles according to package directions until tender, then pour into a colander in the sink and run under cold water for a few minutes until cooled.
- While the noodles are cooking, whisk together the sour cream, lemon juice, dill and garlic.
- Dump the cooled noodles into a bowl, then add the chopped veggies and pour the dressing over. Toss to coat.
- Sprinkle it with salt and pepper, then toss again.
- Cover and chill for 1 hour. If chilling for longer than an hour, you may need to stir in more dressing.
