Cucumber Pasta Salad (Print Version)
Chilled pasta with crisp cucumber, cherry tomatoes, dill and creamy yogurt dressing — light, tangy side for warm days
# What You’ll Need:
→ Pasta
01 - 9 ounces 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
# Steps:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain thoroughly, rinse with cold water to stop the cooking process, and set aside.
02 - In a large mixing bowl, whisk together Greek yogurt, mayonnaise, lemon juice, white wine vinegar, minced garlic, salt, and pepper until smooth and fully combined.
03 - Add the sliced cucumber, halved cherry tomatoes, red onion, and chopped dill to the bowl with the dressing. Gently toss to coat all the vegetables.
04 - Add the cooled pasta to the vegetable mixture and toss until all components are evenly coated with dressing.
05 - If desired, fold in the crumbled feta cheese and capers for additional 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 to taste if needed.
# Expert Tips:
01 -
- This salad stays delicious even after a night in the fridge which means you can sneak forkfuls straight from the bowl the next day.
- The creamy dressing clings to every piece so you never get a boring bite—and people always ask for the recipe at potlucks.
02 -
- If you skip chilling, the flavors won’t meld and the pasta can soak up all the dressing—learned that after an impatient first attempt.
- Drying the cucumbers really well keeps the salad crisp; one rushed batch turned watery quicker than you’d believe.
03 -
- Undercook pasta by a minute so it keeps its bite after chilling.
- Mince the garlic as finely as possible—nobody wants any surprise big bites.