Name: Cucumber Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: International
Ingredients: 1/2 pound rotini pasta; 1 English cucumber, seeded & sliced into half moons (about 3 cups); 1/2 red onion, diced (about 1 cup); 1 cup Plain Greek Yogurt; 1 tablespoon white wine vinegar; 1 tablespoon lemon juice; 2 tablespoons dill, chopped; 1/2 teaspoon garlic powder

Jump to Recipe

This refreshing Cucumber Pasta Salad is the dish you’ll crave all summer long! It combines crisp cucumber, tangy Greek yogurt, and bright dill with tender rotini, creating a chilled salad that’s equal parts creamy, crunchy, and light. Whether you’re preparing it for a picnic, potluck, or a quick weekday lunch, this Cucumber Pasta Salad is endlessly versatile and somehow manages to get better the longer it sits. It’s that rare recipe you’ll turn to again and again, wowing everyone—yourself included—every single time.

Cucumber Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of Cucumber Pasta Salad is all about simple, fresh ingredients working together to deliver a bright, clean flavor and delightful texture. Each element not only plays its part in taste, but adds something special to the overall look and feel of the dish.

Rotini Pasta: Those fun, twisty shapes hang onto the creamy dressing perfectly, making every bite flavorful.
English Cucumber: Sliced into half moons for crunch and visual appeal, plus it doesn’t need peeling!
Red Onion: Diced finely for a pop of color and a punchy, savory edge.
Plain Greek Yogurt: Delivers a creamy, tangy base without weighing down the salad.
White Wine Vinegar: Adds gentle acidity, balancing out the dairy and bringing everything to life.
Lemon Juice: Brightens the salad with zing and freshness, just a squeeze transforms the flavor.
Dill: This herb is the heart of any summer salad—fresh, feathery, and full of garden-fresh flavor.
Garlic Powder: Offers depth and that subtle garlicky warmth without overpowering the fresh ingredients.

How to Make Cucumber Pasta Salad

Step 1: Cook and Cool the Pasta

Start by cooking your rotini pasta in a big pot of salted water, following the package instructions for al dente perfection. When it’s ready, drain the pasta, then rinse it under cool water to stop the cooking and help it chill quickly. A cold pasta base makes this salad extra refreshing, and helps the dressing cling to all those curly noodles.

Step 2: Mix Up the Creamy Dressing

In a separate small bowl, whisk together the Greek yogurt, white wine vinegar, lemon juice, chopped dill, and garlic powder. This easy dressing is light, tangy, and full of herby flavor—everything a good Cucumber Pasta Salad dressing should be. Taste and adjust anything you like: a little extra lemon juice for lift, or more dill if you’re feeling herb-happy.

Step 3: Combine Everything

Transfer the cooled pasta to a large mixing bowl. Add the seeded cucumber and diced red onion, then pour the dressing over the top. Gently toss everything together so the veggies and pasta are well coated. The rotini’s spirals are perfect for trapping all those creamy, herby hints in every bite.

Step 4: Chill and Serve

It’s technically ready to eat right away, but if you’ve got a little patience, cover the bowl and let the salad sit in the fridge for up to an hour. This lets the flavors really mingle, giving you the most vibrant, irresistible Cucumber Pasta Salad every time you serve it.

How to Serve Cucumber Pasta Salad

Garnishes

Sprinkle a generous handful of extra fresh dill on top for color and an aromatic punch. A dusting of cracked black pepper or a thin slice of lemon are also fabulous touches, making this salad feel special even on an ordinary Tuesday.

Side Dishes

Cucumber Pasta Salad is at home beside almost anything: pair it with grilled chicken, kebabs, or salmon for a satisfying meal. It’s also a great match with veggie burgers, sandwiches, or a platter of marinated olives and cheeses for easy entertaining.

Creative Ways to Present

Scoop the salad into lettuce cups for a fun appetizer, or serve it in small jars for a picnic-friendly option. Layer it on a bed of arugula or mixed greens to turn it into a hearty, eye-catching main course salad. Any way you serve it, it’s bound to steal the show!

Make Ahead and Storage

Storing Leftovers

Store any leftover Cucumber Pasta Salad in an airtight container in the refrigerator for up to three days. The flavors meld beautifully overnight, so it’s one of those salads that’s even tastier the next day—a true meal-prep win!

Freezing

Because the dressing is yogurt-based and the cucumbers have a high water content, freezing is not recommended. Once thawed, the salad will lose its creamy texture and turn watery. For best taste and texture, enjoy this salad fresh or refrigerated.

Reheating

This salad is best served chilled or at room temperature. If you find the pasta too cold right from the fridge, let it sit out for 10 to 15 minutes before serving. Avoid microwaving—it’s meant to be cool and refreshing!

FAQs

Can I use a different type of pasta?

Absolutely! While rotini is great for clinging to the creamy dressing, you can use penne, bowties, or even whole wheat pasta for extra fiber. Just aim for a shape that will hold up well in a salad and pick up lots of the dressing.

How do I keep the cucumber from making the salad watery?

English cucumbers are less watery, but for extra insurance, you can seed the cucumber and even sprinkle the slices with a little salt, letting them sit for 10 minutes before patting them dry. This draws out excess moisture and keeps your Cucumber Pasta Salad perfectly creamy.

What can I use instead of Greek yogurt?

If you’re avoiding dairy, a plain unsweetened dairy-free yogurt works well, or try vegan mayo for a richer twist. Regular plain yogurt is also a fine swap if Greek yogurt isn’t on hand.

Can I add protein to make it a meal?

Definitely! Diced grilled chicken, canned tuna, or chickpeas make super tasty additions and bulk up the salad for a hearty lunch or dinner option. Just stir them in with the other ingredients and adjust the seasoning if needed.

Is this Cucumber Pasta Salad gluten free?

As written, the recipe uses regular rotini, but it’s easily made gluten free by swapping in your favorite gluten free pasta. Just be sure to cook it according to package instructions, as some gluten free noodles have different cooking times.

Final Thoughts

If you’re searching for a vibrant, easy dish that brings a bit of sunshine to your table, give this Cucumber Pasta Salad a try. You’ll be amazed by its fresh flavors, how adaptable it is, and just how quickly it disappears from the bowl! I can’t wait for you to enjoy it as much as I do—so go ahead, whip up a batch and enjoy every cool, creamy bite.

Cucumber Pasta Salad Recipe

★★★★★

4.8 from 29 reviews

Author: Lily
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Cucumber Pasta Salad is a refreshing and creamy dish perfect for summer gatherings or a quick lunch. The combination of crunchy cucumbers, tangy dressing, and tender pasta makes it a crowd-pleaser.

Ingredients

Scale

Pasta:

1/2 pound rotini pasta

Salad:

1 English cucumber, seeded & sliced into half moons (about 3 cups)
1/2 red onion, diced (about 1 cup)

Dressing:

1 cup Plain Greek Yogurt
1 tablespoon white wine vinegar
1 tablespoon lemon juice
2 tablespoons dill, chopped
1/2 teaspoon garlic powder

Instructions

Cook Pasta: In a large pot of salted water, cook the pasta according to package instructions. Drain and rinse with cool water.
Make Dressing: Whisk together Greek yogurt, lemon juice, white wine vinegar, dill, and garlic powder in a small bowl.
Combine Ingredients: Toss cooked pasta, cucumber, and red onion with the dressing in a large bowl.
Serve: Serve immediately or chill in the fridge for up to an hour to meld the flavors.