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.
Notes
- This salad is best consumed fresh but can be refrigerated for a few hours.
- Feel free to add cherry tomatoes or bell peppers for extra color and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6g
- Sodium: 180mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 5mg
Keywords: Cucumber Pasta Salad, Pasta Salad, Greek Yogurt Dressing, Summer Salad
