Healthy Cucumber Pasta Salad

There’s something about a cold pasta salad that just makes summer feel right. When the temperature starts climbing, I find myself craving light meals that don’t require turning on the oven. After years of making the same old macaroni salad, I started experimenting with different combinations, and this cucumber pasta salad quickly became a family favorite.

The best part? It’s so simple to put together, and I can make it ahead of time. I usually prep it while I’m making dinner the night before – just cook the pasta, chop a few veggies, and toss it all together. By lunchtime the next day, all the flavors have mixed perfectly, and I’ve got a cool, refreshing meal ready to go. Trust me, once you try this version, you’ll want to keep the ingredients on hand all summer long.

What Kind of Cucumber Should I Use?

While this recipe calls for English cucumber, you’ve actually got a few good options here. English cucumbers (also called hothouse cucumbers) are longer and thinner than regular ones, with smaller seeds and a slightly sweeter taste – they’re my go-to choice since you don’t need to peel them and they’re less watery. Regular garden cucumbers work too, but you might want to peel them and scoop out the seeds since their skin can be a bit bitter and they tend to release more water into your salad. Persian cucumbers are another great choice if you can find them – they’re like mini versions of English cucumbers and have a nice crisp texture. Just make sure whichever type you choose is firm and bright green, without any soft spots.

Options for Substitutions

This cool and creamy pasta salad is pretty adaptable! Here are some easy swaps you can try:

• English cucumber: Regular cucumbers work fine – just peel them and remove the seeds. You could also try using zucchini for a different twist, though it will change the flavor slightly.
• Pasta: Any medium-sized pasta shapes work great here – try bow ties, shells, or fusilli. For a healthier option, whole wheat pasta or chickpea pasta are good alternatives.
• Sour cream: Greek yogurt makes a great substitute – it’s tangier and has more protein. Just make sure to use plain, full-fat yogurt for the best texture.
• Mayonnaise: Light mayo works fine, or you can use all Greek yogurt instead. For a different flavor, try using half mayo and half ranch dressing.
• Fresh dill: If you don’t have fresh dill, use 2 teaspoons dried dill instead. Fresh parsley or chives are nice alternatives too.
• Vinegar: Any light-colored vinegar works – try rice vinegar, white wine vinegar, or apple cider vinegar. Lemon juice is another good option.

Watch Out for These Mistakes While Cooking

The biggest challenge with cucumber pasta salad is preventing it from becoming a watery mess – to avoid this, salt your cucumber slices and let them drain in a colander for 30 minutes before adding them to the salad. Another common mistake is overcooking the pasta, which can lead to a mushy salad – instead, cook it just until al dente and rinse with cold water immediately to stop the cooking process and prevent the noodles from sticking together. The timing of assembly matters too – if you mix everything too far in advance, the cucumbers will continue releasing water and dilute your creamy dressing, so it’s best to combine everything no more than 2 hours before serving. For the best flavor, let the completed salad chill in the fridge for at least 30 minutes before serving, allowing the flavors to blend while maintaining the crisp texture of the vegetables.

What to Serve With Cucumber Pasta Salad?

This cool and creamy pasta salad makes a perfect side dish for your summer cookouts and barbecues! It pairs really nicely with grilled meats like chicken, burgers, or hot dogs since the refreshing cucumber and creamy dressing balance out those smoky, charred flavors. For a complete meal, you could serve it alongside some corn on the cob and watermelon slices to keep that summer vibe going. If you’re bringing this to a potluck or picnic, it also goes great with other classic cookout sides like baked beans, potato chips, or a fresh fruit salad.

Storage Instructions

Chill: This cucumber pasta salad tastes best when it’s had a chance to chill out in the fridge for at least an hour before serving. The flavors mingle together and the creamy dressing gets a chance to coat everything perfectly. Plus, who doesn’t love a cold pasta salad on a warm day?

Keep: Pop your pasta salad in an airtight container and keep it in the fridge for up to 3 days. The cucumbers might release a bit of water over time, so just give it a quick stir before serving. If you’re making it for a party, it’s totally fine to prepare it the day before – it’ll still taste great!

Make Ahead Tip: If you want to prep this in advance, cook and cool the pasta, then store it separately from the chopped veggies and dressing. Combine everything about an hour before serving. This keeps the cucumbers crisp and prevents the pasta from soaking up too much dressing.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	65-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 20-25 g
• Fat: 90-100 g
• Carbohydrates: 70-80 g

Ingredients

• 1 english cucumber
• 8 ounces medium pasta (like penne or rotini)
• 1/2 sweet white onion
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 tablespoons fresh dill, chopped
• 2 tablespoons vinegar
• Black pepper, to taste

Step 1: Prepare the Dressing

Begin by combining all dressing ingredients in a small bowl.

Mix them well until fully combined.

Once mixed, set the dressing aside to allow the flavors to meld together.

Step 2: Prepare the Onions

Thinly slice the onion and place the slices in a bowl of cold water.

This step helps to mellow the sharpness of the onion flavor.

(See note for additional information if provided.)

Step 3: Cook and Cool the Pasta

Cook the pasta al dente according to the package directions.

Once cooked, run the pasta under cold water to halt the cooking process and cool it down.

Drain and set aside.

Step 4: Slice the Cucumber

Take the cucumber and cut it in half lengthwise.

Use a spoon to remove the seeds from each half.

Then, slice the cucumber into thin slices to add freshness and crunch to the salad.

Step 5: Assemble the Salad

In a large bowl, combine the prepared pasta, onion slices, cucumber slices, and any other ingredients you wish to include.

Pour the dressing over the top and toss everything together until well-coated.

Allow the salad to sit for at least 40 minutes before serving to enhance the flavors and create a more cohesive dish.