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Fresh Cucumber Pasta Salad

Fresh cucumber pasta salad with crisp cucumbers, cherry tomatoes, and fresh dill tossed in a creamy lemon-garlic dressing. Chilled for an hour so the flavors meld while the cucumbers stay bright and crunchy.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb rotini or penne pasta
  • 2 cucumbers dice for crisp bite
  • 1 cup cherry tomatoes halve
  • 0.5 cup red onion finely diced
Creamy lemon-dill dressing
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 2 tbsp fresh dill chopped
  • 2 tbsp lemon juice
  • 1 garlic minced
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook rotini or penne pasta according to package directions, then drain and rinse with cold water to stop the cooking and keep it firm.
  2. Spread the rinsed pasta on a sheet pan and let it cool for a few minutes before mixing so the dressing doesn’t melt from residual heat.
Make the lemon-dill dressing
  1. Whisk together mayonnaise, sour cream, fresh dill, lemon juice, garlic, salt, and pepper until smooth and evenly combined.
Assemble and chill
  1. Combine rotini or penne pasta, cucumbers, cherry tomatoes, and red onion in a large bowl.
  2. Pour the dressing over the salad and toss thoroughly until every piece is coated.
  3. Refrigerate for at least 1 hour before serving to let the flavors meld while the cucumbers stay crisp.
  4. Toss again and adjust seasoning with additional salt and pepper to taste right before serving.

Notes

For the crunchiest result, chill the salad at least 1 hour but keep cucumbers well-diced so they don’t weep. Store covered in the refrigerator for up to 3 days; the pasta will soften slightly over time. Freezing isn’t recommended because cucumbers and dairy dressing can separate after thawing. For a lighter option, swap mayonnaise and sour cream for plain Greek yogurt 1:1, and taste to balance the lemon and dill.