Cucumber Pasta Salad (Printable version)
Chilled pasta with cucumber, cherry tomatoes and tangy yogurt-dill dressing—bright, picnic-ready side.
# Ingredient List:
→ Pasta
01 - 9 oz short pasta such as rotini, fusilli, or penne
→ Vegetables
02 - 1 large cucumber, thinly sliced
03 - 1 cup cherry tomatoes, halved
04 - 1/4 red onion, thinly sliced
05 - 2 tablespoons chopped fresh dill
→ Dressing
06 - 1/2 cup plain Greek yogurt
07 - 2 tablespoons mayonnaise
08 - 1 tablespoon lemon juice
09 - 1 tablespoon white wine vinegar
10 - 1 garlic clove, minced
11 - Salt and pepper, to taste
→ Optional Add-Ins
12 - 1/3 cup crumbled feta cheese
13 - 2 tablespoons capers
# How to Make It:
01 - Cook short pasta in a large pot of salted boiling water following package directions until just al dente. Drain using a colander, rinse thoroughly with cold water to cool, and set aside.
02 - Combine Greek yogurt, mayonnaise, lemon juice, white wine vinegar, minced garlic, salt, and pepper in a large mixing bowl. Whisk until fully incorporated and smooth.
03 - Add sliced cucumber, halved cherry tomatoes, thinly sliced red onion, and chopped dill to the dressing. Gently toss until evenly coated.
04 - Add cooled, drained pasta to the bowl with vegetables and dressing. Toss carefully until all ingredients are thoroughly mixed and coated.
05 - If desired, fold in crumbled feta cheese and capers at this stage to enhance flavor and texture.
06 - Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Toss again before serving and adjust seasoning if needed.
# Expert Suggestions:
01 -
- You’ll want to eat this straight from the mixing bowl—it’s that fresh and addictive.
- Even picky eaters got excited about how crunchy and creamy everything turns out.
02 -
- One time I didn’t cool my pasta enough and the dressing turned runny and sad—don’t skip the rinse.
- Swapping red onion for green onions makes it milder for sensitive palates, especially if kids are around.
03 -
- A little lemon zest added to the dressing makes the whole thing taste brighter.
- Chilling the serving bowl beforehand keeps your salad crisp even on the hottest day.