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Fresh Cucumber Pasta Salad

Fresh cucumber pasta salad with crisp cucumbers, juicy cherry tomatoes, and plenty of fresh dill in a creamy, tangy dressing. Rotini or penne gets rinsed cold so it stays light, then chills for an ultra-refreshing summer side.
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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
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb rotini or penne pasta Use rotini or penne for the best bite and ridges.
  • 2 large cucumbers, diced
  • 1 cup cherry tomatoes, halved
  • 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 clove garlic, minced
  • 0.25 salt and pepper to taste Season gradually; you can always adjust after chilling.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the rotini or penne pasta according to package directions until al dente, then drain it and rinse with cold water to stop cooking and cool it quickly.
  2. Spread the rinsed pasta on a sheet pan in an even layer so it cools fully while you prepare the dressing.
Make the creamy dill dressing
  1. Whisk together mayonnaise, sour cream, fresh dill, lemon juice, minced garlic, salt, and pepper until smooth and creamy.
Assemble and chill
  1. Combine pasta, diced cucumbers, halved cherry tomatoes, and finely diced red onion in a large bowl.
  2. Pour the dressing over the salad and toss thoroughly to coat every piece.
  3. Refrigerate for at least 1 hour so the cucumbers soften slightly and the flavors meld.
  4. Toss again right before serving and adjust seasoning with more salt and pepper if needed.

Notes

Pro tip: rinse the pasta under cold water and cool it briefly so it doesn’t clump, then chill the assembled salad to let the dressing cling. Store leftovers covered in the refrigerator up to 3 days; the cucumbers may release more juice. Freezing is not recommended for this creamy salad. For a lighter option, swap half the mayonnaise for Greek yogurt while keeping the sour cream to maintain the same creamy texture.