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.
Serve this delightful salad alongside these Mediterranean Salmon Skewers for the perfect summer meal.
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.
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Creamy Cucumber Pasta Salad
Ingredients
- 1 English cucumbers thinly sliced (about 10” long)
- 2 thin slices red onion quartered
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 1/2 teaspoons (7 ml) red wine vinegar
- 1 teaspoon (2 g) dried oregano
- 2 ounces (57 g) dried penne pasta
- 1/2 cup (118 ml) plain full fat Greek yogurt
- 1/2 tablespoon (7 ml) lemon juice
- 1 clove garlic minced
- 1/4 cup (12 g) fresh dill chopped
- 1/2 teaspoon (3 g) salt plus more to taste
- 1/2 teaspoon (1 g) ground black pepper
Instructions
- Slice the cucumbers and place them in a colander. Salt them well. Leave them to sit for 20 minutes. Pat them dry with a paper towel. This will take off most of the excess salt.
- Slice the onions thinly, then quarter them. Put them 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.
Notes
- Choose 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.
- 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.
- 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.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
