Description
A cool and creamy cucumber pasta salad with dill, onion, and a tangy mayo-sour cream dressing. Perfect for potlucks, BBQs, or a refreshing summer side.
Ingredients
- 1 English cucumber, thinly sliced
- ½ pound short pasta (rotini, penne, or bowtie)
- ½ sweet white onion, thinly sliced
- ½ cup mayonnaise
- ½ cup sour cream (or Greek yogurt)
- 2 tablespoons white vinegar
- 2 tablespoons chopped fresh dill
- 1 teaspoon sugar
- ½ teaspoon salt
- Black pepper to taste
Optional Add-ins:
- Cherry tomatoes (halved)
- Crumbled feta cheese
- Squeeze of lemon juice
Instructions
- Cook pasta until al dente, then rinse under cold water and drain well.
- Slice cucumber thinly. If using a garden cucumber, peel and remove seeds. Lightly salt and drain slices if desired to reduce moisture.
- Thinly slice the onion and soak in cold water for 5–10 minutes to reduce sharpness. Drain before adding to salad.
- Make the dressing: In a medium bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt, dill, and pepper.
- Combine ingredients: In a large mixing bowl, toss together pasta, cucumbers, and onions. Pour the dressing over and gently mix to coat evenly.
- Chill the salad for at least 1 hour before serving to allow flavors to meld.
Notes
This salad can be made a few hours ahead. For extra flavor, add feta, cherry tomatoes, or a squeeze of lemon juice before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American