A light, refreshing cold pasta salad with crisp cucumbers, creamy dill dressing, and tender pasta—perfect for summer gatherings or meal prep.

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

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Prepare the dressing: whisk together sour cream, mayonnaise, sugar, salt, dill, vinegar, and black pepper in a bowl until smooth; set aside.
Mellow the onion: soak sliced onion in cold water for 10 minutes, then drain well.
Cook the pasta: boil until al dente according to package instructions; drain and rinse under cold water.
Salt and drain the cucumber: sprinkle slices with salt in a colander for 30 minutes; pat dry.
Assemble: combine pasta, drained cucumber, and onion in a large bowl; pour dressing over and toss gently.
Chill and serve: refrigerate at least 40 minutes before serving to let flavors meld and maintain crisp texture.

Swap in whole-wheat or chickpea pasta for extra fiber.

Use Greek yogurt instead of sour cream for more protein and tang.

Add halved cherry tomatoes or diced bell pepper for color and sweetness.

Substitute fresh parsley or chives for dill if desired.

Try lemon juice in place of vinegar for a bright citrus zing.

Store in an airtight container in the fridge up to 3 days; stir briefly before serving.

For best texture when prepping ahead, keep pasta separate and toss with veggies and dressing about 1 hour before eating.