Fresh Cucumber Pasta Salad – Cool, Creamy & Perfectly Refreshing for Any Occasion

🎉 Introduction

Looking for a quick, light, and flavorful side dish that tastes like summer in every bite? This Fresh Cucumber Pasta Salad delivers cool, crisp, and creamy perfection. It combines tender pasta with crunchy cucumbers, fresh herbs, and a tangy dressing that’s both refreshing and satisfying.

Perfect for picnics, barbecues, potlucks, or a simple weekday lunch, this salad pairs beautifully with grilled meats, sandwiches, or seafood. It’s a crowd-pleasing recipe that’s as easy to make as it is to love.

🧰 Equipment Needed

• Large pot for boiling pasta
• Colander for draining
• Mixing bowls
• Whisk
• Knife and cutting board
• Measuring cups and spoons

🛒 Ingredients

For the Salad:

• 8 oz (about 4 cups) rotini or bowtie pasta
• 2 medium cucumbers, diced
• 1 cup cherry tomatoes, halved (optional)
• ¼ cup red onion, finely sliced
• 2 tablespoons fresh dill, chopped
• ½ cup feta cheese, crumbled (optional)

For the Dressing:

• ½ cup plain Greek yogurt (or sour cream)
• 3 tablespoons mayonnaise
• 2 tablespoons olive oil
• 1 tablespoon white vinegar or lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or sugar (optional, for balance)
• Salt and black pepper, to taste

👩‍🍳 Directions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente.
Drain, rinse with cold water, and let cool completely.

💡 Pro Tip: Rinsing the pasta stops the cooking process and prevents it from sticking together.

Step 2: Prepare the Vegetables

While pasta cools, dice cucumbers, halve cherry tomatoes, and slice red onion thinly.
If using fresh dill, chop it finely for maximum flavor.

Step 3: Make the Dressing

In a bowl, whisk together Greek yogurt, mayonnaise, olive oil, vinegar, mustard, and honey.
Season with salt and pepper to taste. Adjust the tanginess or sweetness to your liking.

Step 4: Combine & Toss

In a large mixing bowl, combine cooled pasta, cucumbers, tomatoes, and red onion.
Pour in the dressing and toss until everything is well coated.
Sprinkle with chopped dill and crumbled feta cheese, then toss lightly once more.

Step 5: Chill & Serve

Cover and refrigerate for at least 30 minutes to let the flavors blend.
Serve cold, garnished with extra dill or feta if desired.

🍽️ Servings & Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Chill Time: 30 minutes
• Total Time: ~55 minutes

🧊 Storage & Reheating

• Refrigerate: Store in an airtight container for up to 3 days.
• Re-mix before serving: Stir in a splash of olive oil or yogurt if it thickens after chilling.
• Do not freeze: The cucumbers will lose their texture once thawed.

🥄 Variations

1. Creamy Ranch Cucumber Pasta Salad: Replace dressing with ranch for a bold twist.
2. Lemon-Dill Version: Add lemon zest and more fresh dill for brightness.
3. Spicy Kick: Mix in a dash of cayenne or chopped jalapeño.
4. Cucumber Feta & Olive Salad: Add Kalamata olives for Mediterranean flair.
5. Avocado Cucumber Salad: Fold in diced avocado for creamy texture.
6. Asian-Inspired Twist: Use sesame oil, rice vinegar, and soy sauce in dressing.
7. Low-Carb Version: Swap pasta for spiralized zucchini.
8. Greek-Style Salad: Add cherry tomatoes, olives, and a sprinkle of oregano.
9. Herb Explosion: Use fresh parsley, mint, and basil for a garden-fresh flavor.
10. Protein Boost: Add grilled chicken, shrimp, or chickpeas for a full meal.

❓ 10 FAQs

1. Can I use any type of pasta?
   Yes — rotini, penne, or shells work great since they hold the dressing well.
2. Do I have to peel the cucumbers?
   Not necessarily — leave the skin on for texture and color, especially with English cucumbers.
3. Can I make it dairy-free?
   Absolutely — use dairy-free yogurt and skip the feta.
4. Can I make it ahead of time?
   Yes — it tastes even better after a few hours in the fridge.
5. How do I keep cucumbers from getting soggy?
   Salt them lightly and let sit for 10 minutes, then pat dry before mixing in.
6. Can I add more vegetables?
   Definitely — bell peppers, celery, or shredded carrots add color and crunch.
7. Can I use dried dill instead of fresh?
   Yes — use 1 teaspoon dried dill in place of 2 tablespoons fresh.
8. Can I make it vegan?
   Replace yogurt and mayo with plant-based alternatives.
9. How long can it sit out at room temperature?
   No more than 2 hours — keep chilled for freshness.
10. Can I use Italian dressing instead?
    Yes — it’s a great quick option for a tangy, oil-based version.

🏁 Conclusion

This Fresh Cucumber Pasta Salad is the ultimate summer side dish — light, creamy, and bursting with crisp, refreshing flavor. Each bite delivers a perfect mix of tender pasta, cool cucumbers, and zesty dressing that brightens any meal.

Simple, wholesome, and endlessly customizable, it’s a recipe you’ll reach for again and again — especially when the weather turns warm.

Fresh Cucumber Pasta Salad – Cool, Creamy & Perfectly Refreshing for Any Occasion

Looking for a quick, light, and flavorful side dish that tastes like summer in every bite? This Fresh Cucumber Pasta Salad delivers cool, crisp, and creamy perfection. It combines tender pasta with crunchy cucumbers, fresh herbs, and a tangy dressing that’s both refreshing and satisfying. Perfect for picnics, barbecues, potlucks, or a simple weekday lunch, this salad pairs beautifully with grilled meats, sandwiches, or seafood. It’s a crowd-pleasing recipe that’s as easy to make as it is to love.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Servings: 6 Servings

Ingredients Equipment Method Notes

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Ingredients

  

For the Salad:

• 8 oz about 4 cups rotini or bowtie pasta
• 2 medium cucumbers diced
• 1 cup cherry tomatoes halved (optional)
• ¼ cup red onion finely sliced
• 2 tablespoons fresh dill chopped
• ½ cup feta cheese crumbled (optional)

For the Dressing:

• ½ cup plain Greek yogurt or sour cream
• 3 tablespoons mayonnaise
• 2 tablespoons olive oil
• 1 tablespoon white vinegar or lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or sugar optional, for balance
• Salt and black pepper to taste

Get Our Best App for Daily Great Recipes 🍽️

Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Large pot for boiling pasta
• Colander for draining
• Mixing bowls
• Whisk
• Knife and cutting board
• Measuring cups and spoons

Method

 

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package directions until al dente.
3. Drain, rinse with cold water, and let cool completely.
4. 💡 Pro Tip: Rinsing the pasta stops the cooking process and prevents it from sticking together.

Step 2: Prepare the Vegetables

1. While pasta cools, dice cucumbers, halve cherry tomatoes, and slice red onion thinly.
2. If using fresh dill, chop it finely for maximum flavor.

Step 3: Make the Dressing

1. In a bowl, whisk together Greek yogurt, mayonnaise, olive oil, vinegar, mustard, and honey.
2. Season with salt and pepper to taste. Adjust the tanginess or sweetness to your liking.

Step 4: Combine & Toss

1. In a large mixing bowl, combine cooled pasta, cucumbers, tomatoes, and red onion.
2. Pour in the dressing and toss until everything is well coated.
3. Sprinkle with chopped dill and crumbled feta cheese, then toss lightly once more.

Step 5: Chill & Serve

1. Cover and refrigerate for at least 30 minutes to let the flavors blend.
2. Serve cold, garnished with extra dill or feta if desired.

Notes

🧊 Storage & Reheating

Refrigerate: Store in an airtight container for up to 3 days.

Re-mix before serving: Stir in a splash of olive oil or yogurt if it thickens after chilling.

Do not freeze: The cucumbers will lose their texture once thawed.

🥄 Variations

Creamy Ranch Cucumber Pasta Salad: Replace dressing with ranch for a bold twist.

Lemon-Dill Version: Add lemon zest and more fresh dill for brightness.

Spicy Kick: Mix in a dash of cayenne or chopped jalapeño.

Cucumber Feta & Olive Salad: Add Kalamata olives for Mediterranean flair.

Avocado Cucumber Salad: Fold in diced avocado for creamy texture.

Asian-Inspired Twist: Use sesame oil, rice vinegar, and soy sauce in dressing.

Low-Carb Version: Swap pasta for spiralized zucchini.

Greek-Style Salad: Add cherry tomatoes, olives, and a sprinkle of oregano.

Herb Explosion: Use fresh parsley, mint, and basil for a garden-fresh flavor.

Protein Boost: Add grilled chicken, shrimp, or chickpeas for a full meal.

❓ 10 FAQs

Can I use any type of pasta?
Yes — rotini, penne, or shells work great since they hold the dressing well.

Do I have to peel the cucumbers?
Not necessarily — leave the skin on for texture and color, especially with English cucumbers.

Can I make it dairy-free?
Absolutely — use dairy-free yogurt and skip the feta.

Can I make it ahead of time?
Yes — it tastes even better after a few hours in the fridge.

How do I keep cucumbers from getting soggy?
Salt them lightly and let sit for 10 minutes, then pat dry before mixing in.

Can I add more vegetables?
Definitely — bell peppers, celery, or shredded carrots add color and crunch.

Can I use dried dill instead of fresh?
Yes — use 1 teaspoon dried dill in place of 2 tablespoons fresh.

Can I make it vegan?
Replace yogurt and mayo with plant-based alternatives.

How long can it sit out at room temperature?
No more than 2 hours — keep chilled for freshness.

Can I use Italian dressing instead?
Yes — it’s a great quick option for a tangy, oil-based version.

🏁 Conclusion

This Fresh Cucumber Pasta Salad is the ultimate summer side dish — light, creamy, and bursting with crisp, refreshing flavor. Each bite delivers a perfect mix of tender pasta, cool cucumbers, and zesty dressing that brightens any meal.

Simple, wholesome, and endlessly customizable, it’s a recipe you’ll reach for again and again — especially when the weather turns warm.