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

Scale

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