Refreshing Cucumber Pasta Salad Recipe

A Light and Flavorful Summer Side

There’s nothing quite like a chilled cucumber pasta salad on a warm day. It’s crisp, creamy, and packed with fresh flavors—making it the perfect side for barbecues, picnics, or a light lunch. This dish combines crunchy English cucumbers, sweet cherry tomatoes, and tender whole-wheat orecchiette pasta, all tossed in a tangy and herby dressing. It’s refreshing, easy to make, and always a crowd-pleaser.

If you love fresh salads, be sure to check out my Beet Garden Salad with Goat Cheese and this vibrant Tomato Feta Salad for more delicious inspiration.

Why You’ll Love This Recipe

Easy and Quick to Make

With just a few simple steps, this salad comes together in under 30 minutes. Most of the prep involves chopping fresh ingredients and whisking up a creamy dressing.

Perfectly Balanced Flavors

The crunch of cucumbers, the sweetness of cherry tomatoes, and the creaminess of the mayonnaise-based dressing create the perfect balance of textures and flavors.

A Great Make-Ahead Dish

This salad tastes even better after chilling for a few hours, making it a great choice for meal prep, potlucks, or gatherings.

Naturally Vegetarian

If you’re looking for a vegetarian-friendly side, this dish is perfect. You can also easily make it vegan with a simple swap (see the substitutions section below).

Ingredients & Substitutions

Ingredient List

• 12 ounces whole-wheat orecchiette pasta
• 1 medium English cucumber, halved lengthwise and thinly sliced
• 1 pint cherry tomatoes, halved
• 1 cup thinly sliced red onion
• ¼ cup chopped fresh dill
• ¾ cup mayonnaise
• 3 tablespoons white vinegar
• 1 ½ teaspoons sugar
• 1 teaspoon salt
• ½ teaspoon ground black pepper

Notes on Quality

For the best flavor, opt for fresh, firm cucumbers and ripe, juicy cherry tomatoes. Whole-wheat pasta adds a nice nutty flavor, but you can substitute it with regular pasta if preferred.

Possible Substitutions

• Mayonnaise: Swap with Greek yogurt or a vegan mayo alternative for a lighter option.
• White vinegar: Apple cider vinegar works well if you prefer a slightly sweeter, fruitier taste.
• Dill: If you’re not a fan of dill, fresh basil or parsley are great alternatives.

Step-by-Step Instructions

• Cook the Pasta – Boil the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process. Let it cool completely.
• Prepare the Vegetables – While the pasta cools, slice the cucumbers, halve the cherry tomatoes, and thinly slice the red onion. Chop the fresh dill.
• Make the Dressing – In a small bowl, whisk together the mayonnaise, white vinegar, sugar, salt, and black pepper.

• Combine Everything – In a large bowl, mix the cooled pasta, cucumbers, tomatoes, red onion, and dill. Pour the dressing over the top and toss until everything is evenly coated.
• Chill and Serve – Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Expert Tips & Tricks

Best Practices

• Rinse the pasta with cold water after cooking to keep it from becoming sticky.
• Use seedless cucumbers like English cucumbers to prevent excess moisture in the salad.

Common Mistakes

• Not chilling the salad long enough – Letting it sit in the fridge for at least 30 minutes enhances the flavor.
• Overcooking the pasta – Keep it al dente so it holds up well in the dressing.

Time-Saving Tips

• Prep the dressing in advance and store it in the fridge for up to three days.
• Slice the veggies ahead of time and keep them in an airtight container until ready to assemble.

Serving Suggestions

Pairings

This cucumber pasta salad pairs wonderfully with grilled meats, sandwiches, or as part of a summer salad spread. Try serving it alongside my Beet Garden Salad with Goat Cheese for a colorful and nutritious meal.

Presentation Ideas

For a vibrant look, garnish with extra fresh dill and a sprinkle of cracked black pepper before serving.

Beverage Pairings

This refreshing dish pairs beautifully with iced herbal tea, lemonade, or a crisp white wine like Sauvignon Blanc.

Storage & Reheating

Leftover Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as the cucumbers and mayonnaise-based dressing won’t hold up well.

Reheating Methods

This salad is best served cold, but if needed, let it sit at room temperature for 15 minutes before serving to enhance the flavors.

Frequently Asked Questions

Can I substitute the white vinegar with apple cider vinegar?

Yes, apple cider vinegar works well and adds a slight sweetness to the dressing.

How do you prevent cucumber pasta salad from getting soggy?

Use seedless cucumbers and avoid over-dressing the salad. If making ahead, store the dressing separately and mix before serving.

Can I use any kind of cucumber?

English cucumbers are best since they have thinner skin and fewer seeds, but Persian cucumbers also work well.

How do I get perfectly cooked pasta?

Cook the pasta until just al dente, then rinse it under cold water to stop the cooking process.

Variations & Customizations

Dietary Adaptations

• Vegan: Use vegan mayo or a cashew-based dressing.
• Gluten-Free: Swap the whole-wheat pasta for a gluten-free variety.

Flavor Twists

• Spicy Kick: Add red pepper flakes or a dash of hot sauce to the dressing.
• Extra Creaminess: Mix in a tablespoon of sour cream or Greek yogurt.

Seasonal/Holiday Versions

• Summer Version: Add grilled corn or avocado for a seasonal touch.
• Holiday Version: Include pomegranate seeds for a festive pop of color.

Conclusion

This cucumber pasta salad is fresh, creamy, and bursting with flavor—perfect for warm weather meals. It’s quick to make, easy to customize, and a guaranteed hit at any gathering. Try it out and let me know how you liked it in the comments below.

For more fresh and delicious salad recipes, check out my Tomato Feta Salad and follow me on Pinterest for more recipe ideas.

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