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Fresh Cucumber Pasta Salad

Fresh cucumber pasta salad with crisp cucumbers, juicy tomatoes, and fresh dill tossed in a creamy lemon-garlic dressing. Perfect as a light pasta salad for summer side dishes, with a quick chill for best 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
  

Salad base
  • 1 lb rotini or penne pasta 1 pound (use either shape).
  • 2 large cucumbers, diced Dice into crisp bite-size pieces.
  • 1 cup cherry tomatoes, halved Halve for juicy bursts of flavor.
  • 0.5 cup red onion, finely diced Finely dice so it distributes evenly.
Creamy dill dressing
  • 0.5 cup mayonnaise For the creamy base.
  • 0.5 cup sour cream Adds tang and lightens the dressing.
  • 2 tbsp fresh dill, chopped Use fresh for best dill flavor.
  • 2 tbsp lemon juice Freshly squeezed preferred.
  • 1 clove garlic, minced Minced small for even flavor.
  • 1 salt and pepper to taste Season to your preference.

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 cool it quickly.
  2. Spread the pasta on a sheet pan in an even layer so it can cool further while you make the dressing.
Make the creamy dill dressing
  1. Whisk together mayonnaise, sour cream, fresh dill, lemon juice, garlic, salt and pepper until smooth and creamy.
Assemble and chill
  1. Combine rotini or penne pasta, large cucumbers, cherry tomatoes, and red onion in a large bowl.
  2. Pour the dressing over the salad and toss to coat so the cucumbers and tomatoes look evenly covered.
  3. Refrigerate for at least 1 hour before serving to let the flavors meld and the pasta stay tender-crisp.
  4. Toss again and adjust seasoning before serving so the salt, dill, and lemon taste balanced.

Notes

For the best crunch, dice cucumbers shortly before assembling; if they soften, drain diced cucumbers on a paper towel for a few minutes. Store covered in the refrigerator up to 3 days; the texture is best within 24–48 hours. Freezing is not recommended. For a lighter option, replace mayonnaise with Greek yogurt while keeping the sour cream (or use all Greek yogurt) to maintain the creamy dressing consistency.