Creamy Cucumber Pasta Salad is a refreshing side dish that’s a perfect accompaniment to your summer main dish. You’ll usually see this salad without the pasta, which is fine if that’s how you like it, but we think the chewy pasta adds an extra tasty element.

This salad combines tender pasta, crisp cucumbers, and a tangy, creamy dressing to create a satisfying blend of flavors and textures. This salad is versatile, making it a great option for meal prep or a last-minute addition to any gathering. Plus, it’s a fantastic way to enjoy seasonal cucumbers in a delicious and satisfying way.

Helpful Tips

Choose the right cucumbers: Look for English cucumbers or Persian cucumbers for this salad. They have fewer seeds and thinner skins, providing a better texture and flavor without the need for peeling.
Chill before serving: For the best flavor, chill the pasta salad in the refrigerator before serving. This allows the creamy dressing to meld with the pasta and cucumbers, enhancing the overall taste and texture.
Use full-fat Greek yogurt: For a healthier twist, use Greek yogurt in the dressing instead of mayonnaise or sour cream. Greek yogurt adds creaminess with fewer calories and provides a nice tang that complements the cucumbers perfectly.

Creamy Cucumber Pasta Salad

Creamy Cucumber Pasta Salad is a refreshing side dish that’s a perfect accompaniment to your summer main dish.

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Prep Time 10

Marinating time 20

Total Time 30

Course Salad

Cuisine American

Servings servings

Calories 168 kcal

Ingredients

1 English cucumber thinly sliced about 10-in. long
2 thin slices red onion quartered
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons red wine vinegar
1 teaspoon dried oregano
2 ounces dried penne pasta
1/2 cup plain full-fat Greek yogurt
1/2 tablespoon lemon juice
1 clove garlic minced
1/4 cup fresh dill chopped
1/2 teaspoon salt plus more to taste
1/2 teaspoon ground black pepper

Instructions

Place the sliced cucumbers into a colander. Salt them well. Leave them to sit for 20 minutes. Pat them dry with a paper towel. This removes most of the excess salt.
Put the sliced onions in a bowl of ice water for 10 minutes.
In a small bowl, combine the olive oil, vinegar, and oregano. After 10 minutes, move the onions to this marinade for another 20 minutes.
Cook the pasta according to the package instructions (less 1-2 minutes for al dente). Drain and run under cold water to stop the cooking.
In a mixing bowl, combine the Greek yogurt, lemon juice, garlic, dill, salt, and pepper.
Mix in the cucumbers, cooled pasta, onions, and some of the marinade. You can add more if the salad seems dry.
Toss everything together well. Taste and adjust for salt and pepper. Serve garnished with a little extra dill.

Nutrition

Calories: 168kcalCarbohydrates: 20gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 1mgSodium: 307mgPotassium: 295mgFiber: 2gSugar: 5gVitamin A: 318IUVitamin C: 10mgCalcium: 72mgIron: 1mg

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