Healthy Cucumber Pasta Salad Recipe
Introduction
Nothing says summer like a cool, refreshing pasta salad. This healthy cucumber pasta salad is light, creamy, and packed with fresh flavors, making it perfect for warm days. Plus, it’s easy to prepare ahead, so you can enjoy a hassle-free meal anytime.
Ingredients
- 8 oz penne pasta
- 1/2 white onion, finely minced
- 1 English cucumber, diced into ¼-inch pieces
- 1/2 cup mayonnaise
- 1/2 cup sour cream (full-fat recommended)
- 2 tbsp vinegar
- 2 tbsp fresh dill, finely chopped
- 1 tsp sugar
- 1/2 tsp salt
- Black pepper, to taste (freshly ground preferred)
Instructions
- Step 1: In a small bowl, combine mayonnaise, sour cream, vinegar, fresh dill, sugar, salt, and black pepper. Mix well until fully blended and set aside to let the flavors meld.
- Step 2: Thinly slice the onion and place the slices in a bowl of cold water to mellow the sharpness. Let sit while preparing other ingredients.
- Step 3: Cook the penne pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Drain again and set aside.
- Step 4: Cut the cucumber in half lengthwise and use a spoon to remove the seeds. Slice the cucumber into thin pieces for freshness and crunch.
- Step 5: In a large bowl, combine the cooled pasta, drained onion slices, and cucumber slices. Pour the dressing over and toss gently until everything is evenly coated. Let the salad rest for at least 40 minutes before serving to allow flavors to blend.
Tips & Variations
- Salt sliced cucumbers and drain them for 30 minutes to reduce excess water and prevent a watery salad.
- Try substituting sour cream with plain full-fat Greek yogurt for a tangier flavor and added protein.
- Swap English cucumber for regular cucumbers after peeling and seeding, or try zucchini for a mild twist.
- Use different pasta shapes like bow ties, shells, or fusilli to change the salad’s texture.
- Replace fresh dill with 2 teaspoons dried dill, or use fresh parsley or chives for a different herb note.
- Mix half mayonnaise and half ranch dressing for a creamy, flavorful variation.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving as cucumbers may release some water over time. For best texture, prepare pasta and dressing separately and combine with veggies about an hour before serving to keep cucumbers crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Yes, you can use regular cucumbers but it’s best to peel and seed them first, as their skin can be bitter and they tend to release more water, which might dilute the dressing.
How far in advance can I make this salad?
You can prepare the pasta salad up to a day ahead. For best results, keep the pasta, dressing, and vegetables separate and combine them about an hour before serving to maintain freshness and prevent the salad from becoming watery.
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Healthy Cucumber Pasta Salad Recipe
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Healthy Cucumber Pasta Salad is a refreshing and light summer dish that combines al dente penne pasta with crisp English cucumber, finely minced onion, and a creamy, tangy dressing made from mayonnaise, sour cream, vinegar, fresh dill, and a touch of sugar. Perfect for make-ahead meal prep or as a side for barbecues, the salad balances cool, crunchy vegetables with a smooth dressing, creating a vibrant and satisfying dish that is easy to prepare and ideal for hot days.
Ingredients
For the Pasta Salad
- 8 oz penne pasta
- 1/2 white onion, finely minced
- 1 English cucumber, diced into ¼-inch pieces
For the Dressing
- 1/2 cup mayonnaise (Hellmann’s preferred)
- 1/2 cup full-fat sour cream
- 2 tbsp fresh dill, finely chopped
- 2 tbsp vinegar (rice, white wine, or apple cider vinegar recommended)
- 1 tsp sugar
- 1/2 tsp salt
- Black pepper, freshly ground, to taste
Instructions
- Prepare the Dressing: In a small bowl, combine mayonnaise, sour cream, fresh dill, vinegar, sugar, salt, and freshly ground black pepper. Mix thoroughly until smooth and set aside to let the flavors meld.
- Prepare the Onions: Thinly slice half a white onion and place the slices in a bowl of cold water to mellow their sharpness and reduce bite.
- Cook and Cool the Pasta: Cook 8 oz of penne pasta according to package instructions until al dente. Immediately rinse under cold water to halt cooking and cool the pasta, then drain well.
- Slice the Cucumber: Cut one English cucumber in half lengthwise, remove seeds with a spoon, then slice it into thin pieces to add crisp texture to the salad.
- Assemble the Salad: In a large bowl, combine the cooled pasta, drained onion slices, and cucumber slices. Pour the prepared dressing over everything and toss until all ingredients are well-coated. Let the salad rest for at least 40 minutes in the refrigerator before serving to enhance flavor blending and maintain vegetable crispness.
Notes
- Salt cucumber slices and drain them in a colander for 30 minutes beforehand to prevent the salad from becoming watery.
- Avoid overcooking pasta; cook just until al dente and rinse immediately with cold water.
- Mix the salad no more than 2 hours before serving to prevent dilution of dressing from released cucumber water.
- Let the assembled salad chill at least 30 minutes before serving for best flavor and texture.
- For make-ahead prep, store cooked pasta separately from chopped veggies and dressing and combine about an hour before serving.
- Substitute regular cucumbers peeled and seeded if English cucumbers are unavailable; other pasta shapes like bow ties or fusilli also work well.
- Greek yogurt can substitute sour cream for a tangier flavor and added protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: pasta salad, cucumber salad, summer salad, healthy pasta salad, make-ahead salad, creamy dressing, penne salad
