Healthy Cucumber Pasta Salad

Name: Healthy Cucumber Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 1 h
Cuisine: American
Ingredients: 1 English cucumber, thinly sliced; 8 ounces medium pasta (penne or rotini); ½ sweet white onion, thinly sliced; ½ cup sour cream; ½ cup mayonnaise; 1 teaspoon sugar; ½ teaspoon salt; 2 tablespoons fresh dill, chopped; 2 tablespoons vinegar (white wine, rice, or apple cider); Black pepper, to taste

I love a cold pasta salad that 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.

Why You’ll Love This Recipe

I can prep this salad ahead of time, making it perfect for meal prep or last-minute gatherings.
I keep everything simple—basic pasta, crisp cucumbers, and a creamy dressing that I almost always have on hand.
The cool, creamy dressing and fresh dill balance out the heat of summer better than anything else I’ve tried.
I can easily make substitutions—whole wheat or chickpea pasta, Greek yogurt in place of sour cream, even zucchini instead of cucumber.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 English cucumber
8 ounces medium pasta (penne or rotini)
½ sweet white onion
½ cup sour cream
½ cup mayonnaise
1 teaspoon sugar
½ teaspoon salt
2 tablespoons fresh dill, chopped
2 tablespoons vinegar (white wine, rice, or apple cider)
Black pepper, to taste

Directions

Prepare the dressing. In a small bowl, whisk together sour cream, mayonnaise, sugar, salt, dill, vinegar, and black pepper until smooth. Set aside.
Mellow the onion. Thinly slice the onion and soak it in cold water for about 10 minutes, then drain well.
Cook the pasta. Boil pasta until just al dente according to package directions. Drain and rinse under cold water to stop cooking and cool the noodles.
Salt and drain the cucumber. Slice the cucumber thinly, sprinkle lightly with salt, and let it sit in a colander for 30 minutes. Pat dry to prevent excess water in the salad.
Assemble. In a large bowl, combine pasta, drained cucumber, and onion. Pour the dressing over the top and toss gently until everything is coated.
Chill and serve. Cover and refrigerate for at least 40 minutes before serving to let flavors meld and ensure a crisp texture.

Servings and timing

I get about 6 generous servings from this recipe.
Preparation time: 15–20 minutes
Cooking time: 10–15 minutes
Resting/chilling time: 40–60 minutes
Total time: roughly 1 hour

Variations

I often change things up depending on what I have on hand:

Pasta: I swap in bow ties, shells, or whole-wheat pasta for extra fiber.
Creaminess: I sometimes replace sour cream with Greek yogurt for more tang and protein.
Vegetables: I toss in halved cherry tomatoes or diced bell pepper for color and sweetness.
Herbs: I’ll use fresh parsley or chives instead of dill if that’s what’s available.
Vinegar: I’ve tried lemon juice or apple cider vinegar in place of white wine vinegar for a different zing.

storage/reheating

I store the salad in an airtight container in the fridge for up to 3 days. The cucumbers may release a bit of liquid, so I give it a quick stir just before serving. If I’m prepping ahead, I cook and chill the pasta separately, then toss in the veggies and dressing about an hour before eating to keep everything crisp.

FAQs

How can I prevent the salad from getting watery?

I salt the cucumber slices and let them drain in a colander for at least 30 minutes, then pat them dry. I also don’t mix everything more than two hours before serving to keep the dressing from thinning.

Can I make this dairy-free or vegan?

I swap out the sour cream and mayonnaise for a plant-based yogurt and vegan mayo. It’s still creamy and delicious.

What’s the best pasta shape for this salad?

I find that ridged shapes like rotini or bow ties hold the dressing well, but you can use any medium-sized pasta you like.

Can I freeze cucumber pasta salad?

I don’t recommend freezing it. The cucumbers become very watery and lose their crunch once thawed.

How far in advance can I make this?

I usually assemble it up to a day ahead, but I keep the cooked pasta separate and combine everything about an hour before serving to preserve texture.

Conclusion

I’ve made this cucumber pasta salad all summer long, and it never disappoints. It’s a go-to for picnics, barbecues, or a quick lunch in the heat. I love how easily it comes together, how versatile it is, and how perfectly it cools me off on a hot day. I’m confident it’ll become one of your summer staples too.

Healthy Cucumber Pasta Salad

Healthy Cucumber Pasta Salad

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

storage/reheating

FAQs