Simple Cucumber Pasta Salad

I’ve been making this cucumber pasta salad for years, and it’s always the first bowl to disappear at summer potlucks! The combination of crisp cucumber rounds and tangy sour cream dressing with fresh dill makes it so refreshing on a hot day. It’s one of those easy recipes that comes together in about 20 minutes but tastes like you put in way more effort.

Estimated Nutrition

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

• Calories: 1300-1450
• Protein: 22-27 g
• Fat: 65-75 g
• Carbohydrates: 160-175 g

Ingredients

For the pasta salad:

• 1/2 lb rotini pasta
• 1 medium cucumber (thinly sliced into 1/8-inch rounds)
• 1/2 medium red onion

For the dressing:

• 1/2 cup thick sour cream
• 1/2 cup mayonnaise
• 2 1/2 tbsp white vinegar
• 2 tbsp fresh dill (chopped)
• 1 1/4 tsp sugar
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp dry mustard

Step 1: Prepare the Dressing Base

• 1/2 cup thick sour cream
• 1/2 cup mayonnaise
• 2 1/2 tbsp white vinegar
• 1 1/4 tsp sugar
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp dry mustard

In a medium bowl, whisk together the sour cream, mayonnaise, white vinegar, sugar, salt, black pepper, garlic powder, and dry mustard until smooth and well combined.

This dressing should be creamy and slightly tangy.

Set aside at room temperature while you prepare the remaining ingredients.

Step 2: Cook the Pasta

• 1/2 lb rotini pasta

Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente.

Drain the pasta thoroughly, then rinse it under cold running water until completely cooled.

This stops the cooking process and prevents the pasta from becoming mushy.

Set the cooled pasta aside in a colander to drain any excess water.

Step 3: Prepare the Vegetables

• 1 medium cucumber
• 1/2 medium red onion

Slice the cucumber into thin 1/8-inch rounds—I prefer to leave the skin on for texture and color, but you can peel it if you prefer.

Thinly slice the red onion into rings or half-moons, then place the sliced onion in a bowl of ice-cold water for about 5 minutes.

This mellows the onion's sharp bite and makes it crisper.

Drain the onion well before adding to the salad.

Step 4: Combine and Chill

• cooked pasta from Step 2
• prepared vegetables from Step 3
• dressing from Step 1
• 2 tbsp fresh dill

In a large mixing bowl, combine the cooled pasta from Step 2 with the sliced cucumber and drained onion from Step 3.

Pour the dressing mixture from Step 1 over the vegetables and pasta, then add the fresh dill.

Toss everything together gently but thoroughly, making sure the dressing coats all the pasta and vegetables evenly.

Cover the bowl and refrigerate for at least 40 minutes before serving—this allows the flavors to meld and the pasta to absorb the creamy dressing.

Simple Cucumber Pasta Salad

Delicious Simple Cucumber Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Calories: 1375

Ingredients Method

Ingredients

  

For the pasta salad:

• 1/2 lb rotini pasta
• 1 medium cucumber (thinly sliced into 1/8-inch rounds)
• 1/2 medium red onion

For the dressing:

• 1/2 cup thick sour cream
• 1/2 cup mayonnaise
• 2 1/2 tbsp white vinegar
• 2 tbsp fresh dill (chopped)
• 1 1/4 tsp sugar
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp dry mustard

Method

 

1. In a medium bowl, whisk together the sour cream, mayonnaise, white vinegar, sugar, salt, black pepper, garlic powder, and dry mustard until smooth and well combined. This dressing should be creamy and slightly tangy. Set aside at room temperature while you prepare the remaining ingredients.
2. Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente. Drain the pasta thoroughly, then rinse it under cold running water until completely cooled. This stops the cooking process and prevents the pasta from becoming mushy. Set the cooled pasta aside in a colander to drain any excess water.
3. Slice the cucumber into thin 1/8-inch rounds—I prefer to leave the skin on for texture and color, but you can peel it if you prefer. Thinly slice the red onion into rings or half-moons, then place the sliced onion in a bowl of ice-cold water for about 5 minutes. This mellows the onion's sharp bite and makes it crisper. Drain the onion well before adding to the salad.
4. In a large mixing bowl, combine the cooled pasta from Step 2 with the sliced cucumber and drained onion from Step 3. Pour the dressing mixture from Step 1 over the vegetables and pasta, then add the fresh dill. Toss everything together gently but thoroughly, making sure the dressing coats all the pasta and vegetables evenly. Cover the bowl and refrigerate for at least 40 minutes before serving—this allows the flavors to meld and the pasta to absorb the creamy dressing.