Is cucumber good in pasta salad?

Absolutely! Cucumber is fantastic in pasta salad. It adds a wonderfully cool, crisp texture and a fresh flavor that perfectly balances the creamy dressing and soft pasta.

How do you keep cucumbers from getting soggy in pasta salad?

The best trick is to draw out the excess water before mixing them in. Simply toss your diced cucumbers with a little salt and let them sit in a colander for about 20 minutes. This little step makes a huge difference in this fresh cucumber pasta salad.

Can I use cucumber instead of zucchini in pasta?

Yes, you can, especially in cold pasta dishes like this one. While zucchini is often served cooked, cucumber is perfect for adding a raw, fresh crunch. For a great cooked zucchini dish, you have to try my Easy Baked Zucchini.

What should not be mixed with cucumber salad?

You’ll want to avoid mixing in overly watery ingredients without draining them first, or ingredients with overpowering flavors that would clash with the delicate dill and cucumber.

Can dogs eat cucumbers?

Yes, in moderation, plain cucumbers are a safe and hydrating treat for most dogs. However, you shouldn't feed them this pasta salad due to the onions, dairy, and seasonings. Always check with your vet first!

Best Fresh Cucumber Pasta Salad (Quick & Creamy!)

Description

This simple, refreshing Fresh Cucumber Pasta Salad is about to become your new summer staple. It’s light, crunchy, creamy, and everything you want on a hot day. The secret is in the super simple dressing that comes together in minutes, making it the perfect side dish for any cookout, potluck, or BBQ.

Ingredients

Scale

For the Salad:

1 lb Short Pasta (like rotini or penne)

1 large English Cucumber, diced

1/2 Red Onion, finely diced

For the Creamy Dill Dressing:

1/2 cup Mayonnaise

1/2 cup Plain Greek Yogurt

2 tbsp Fresh Dill, finely chopped

1 tbsp White Wine Vinegar

1 tsp Salt (or more, to taste)

1/2 tsp Black Pepper, freshly cracked

Instructions

Cook the pasta in a large pot of generously salted water according to package directions until al dente.
Drain the pasta in a colander and immediately rinse it under cold running water to stop the cooking process and cool it down.
Whisk the dressing together while the pasta cooks. In a large bowl, combine the mayonnaise, Greek yogurt, fresh dill, white wine vinegar, salt, and pepper. Whisk until smooth and creamy.
Combine the drained and cooled pasta, diced cucumber, and diced red onion in the bowl with the dressing. Gently fold everything together until evenly coated.
Chill for at least 30 minutes before serving to allow the flavors to meld together. Give it one last stir and serve cold.

Notes

Expert Tip: For the crunchiest cucumbers, toss them with a pinch of salt after dicing and let them sit in a colander for 15-20 minutes to draw out excess water. Pat dry before adding to the salad.

Make-Ahead: This salad can be made up to a day in advance. Store it in an airtight container in the fridge.

Storage: Leftovers will keep in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 315
Sugar: 4g
Sodium: 410mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Carbohydrates: 38g
Fiber: 2g
Protein: 8g
Cholesterol: 15mg

Keywords: cucumber pasta salad, summer salad, potluck recipe, creamy pasta salad, dill dressing