Cucumber Pasta Salad is a fresh and crunchy dish that’s perfect for warm days. It combines cool, crisp cucumber slices with tender pasta, all tossed together in a light and tangy dressing. The mix of textures makes every bite refreshing and satisfying.
I love making this salad when I want something quick and easy that still feels special. Adding a little dill or fresh herbs really brightens it up, and I always find myself sneaking extra cucumbers because they add such a nice crunch. It’s one of those salads that everyone asks for because it’s simple but packed with flavor.
My favorite way to enjoy this salad is chilled right out of the fridge, maybe alongside some grilled chicken or fish. It’s great for picnics, potlucks, or just a light lunch at home. I think once you try it, you’ll find yourself making it again and again!
Key Ingredients & Substitutions for a Fresh Cucumber Pasta Salad
Rotini Pasta: Rotini holds the dressing well with its twists. If you don’t have it, try fusilli, penne, or any short pasta that catches the sauce easily.
Cucumber: Use a large, firm cucumber and slice it thin for a nice crunch. English cucumbers work great too and have fewer seeds.
Mayonnaise or Greek Yogurt: Mayonnaise gives creaminess, but Greek yogurt is a lighter, tangy alternative that adds protein. You can also try sour cream or a mix of yogurt and mayo.
Lemon Juice or White Vinegar: Either adds brightness to the dressing. Lemon juice offers a fresh citrus note, while vinegar gives a sharper tang.
How Do You Keep Pasta Salad from Getting Soggy?
Prevent soggy pasta by rinsing it after cooking. This stops the cooking process and cools the pasta for the salad.
- Cook pasta al dente—firm to the bite, not mushy.
- Drain and rinse pasta thoroughly under cold water.
- Drain again well to remove excess water before mixing it with veggies and dressing.
This keeps the salad fresh and the pasta texture just right!
Equipment You’ll Need
- Large pot – for boiling the pasta, it makes cooking easier and quick.
- Colander or sieve – to drain the pasta efficiently without making a mess.
- Mixing bowls – one large for tossing everything and a small one for whisking the dressing.
- Whisk or fork – helps mix the dressing until smooth and creamy.
- Measuring spoons and cups – for precise dressing ingredients and seasoning.
Flavor Variations & Add-Ins
- Include crumbled feta or shredded mozzarella for a cheesy twist.
- Add sliced radishes or bell peppers for extra color and crunch.
- Mix in cooked chicken, shrimp, or chickpeas to make it more filling.
- Sprinkle with crushed red pepper flakes for a spicy kick or chopped fresh basil for extra flavor.
How to Make Cucumber Pasta Salad
Ingredients You’ll Need:
Main Ingredients:
- 8 oz rotini pasta (or any short pasta)
- 1 large cucumber, sliced into thin rounds
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
Dressing Ingredients:
- 1/2 cup mayonnaise or Greek yogurt (for a lighter option)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice or white vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Optional: crushed red pepper flakes, for a bit of heat
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including boiling and cooling the pasta. You’ll also want to chill the salad for at least 30 minutes before serving so the flavors blend nicely. So, plan for around 45 minutes in total.
Step-by-Step Instructions:
1. Cook and Cool the Pasta:
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until it’s just tender (al dente). Drain the pasta in a colander and rinse it under cold water to stop the cooking process. Let it sit to cool completely.
2. Mix the Fresh Ingredients:
In a large bowl, combine the cooled pasta, thin cucumber slices, halved cherry tomatoes, and chopped parsley. Give them a gentle stir to mix.
3. Prepare the Dressing:
In a small bowl, whisk together the mayonnaise (or Greek yogurt), olive oil, lemon juice (or vinegar), garlic powder, dried oregano, salt, and pepper until smooth and creamy.
4. Combine and Toss:
Pour the dressing over the pasta and veggie mixture. Gently toss everything together so all the pasta and vegetables are nicely coated with the dressing. Taste and adjust the seasoning as needed. If you like a little spice, sprinkle some crushed red pepper flakes.
5. Chill and Serve:
Cover the salad and chill it in the refrigerator for at least 30 minutes—this helps all the flavors come together. Serve cold as a refreshing side dish or a light main course.
Can I Use Frozen Pasta for This Salad?
It’s best to use freshly cooked pasta for the best texture. If using frozen cooked pasta, make sure it’s fully thawed and drained well to avoid excess moisture that can make the salad soggy.
Can I Substitute Greek Yogurt for Mayonnaise?
Absolutely! Greek yogurt is a great lighter alternative that adds a tangy flavor and creaminess. You can even mix both for a balanced taste.
How Long Can I Store Cucumber Pasta Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. The cucumber may release water over time, so toss gently before serving to redistribute the dressing.
Can I Add Protein to Make It a Full Meal?
Yes! Adding cooked chicken, shrimp, or chickpeas makes this salad more filling and perfect for a light main dish.