Cucumber Pasta Salad (Printable Version)
Bright chilled pasta with cucumber, tomatoes, dill and a lemon-yogurt dressing—ideal for warm-weather gatherings.
# What You Need:
→ Pasta
01 - 9 ounces short pasta such as rotini, fusilli, or penne
→ Vegetables
02 - 1 large cucumber, thinly sliced
03 - 1 cup cherry tomatoes, halved
04 - 1/4 red onion, thinly sliced
05 - 2 tablespoons fresh dill, chopped
→ Dressing
06 - 1/2 cup plain Greek yogurt
07 - 2 tablespoons mayonnaise
08 - 1 tablespoon lemon juice
09 - 1 tablespoon white wine vinegar
10 - 1 garlic clove, minced
11 - Salt, to taste
12 - Black pepper, to taste
→ Optional Add-Ins
13 - 1/3 cup feta cheese, crumbled
14 - 2 tablespoons capers
# How To Make:
01 - Boil the pasta in generously salted water following package directions. Drain thoroughly, rinse with cold water, and reserve.
02 - In a large mixing bowl, combine Greek yogurt, mayonnaise, lemon juice, white wine vinegar, minced garlic, salt, and black pepper. Whisk until fully emulsified.
03 - Add sliced cucumber, halved cherry tomatoes, red onion, and chopped dill to the bowl. Fold gently to incorporate with dressing.
04 - Incorporate the cooled pasta into the dressed vegetable mixture. Toss carefully to ensure even coating.
05 - If desired, fold in crumbled feta cheese and capers for additional flavor and texture.
06 - Cover the salad and refrigerate for a minimum of 30 minutes to allow flavors to meld. Toss once more before serving and adjust seasoning as needed.
# Expert Advice:
01 -
- This salad keeps its spirited crunch even after hours over ice packs—just between us, it’s a lifesaver for making ahead.
- The creamy-tangy dressing tames onions and brings everyone together, which is probably why my friends ask for seconds almost every time.
02 -
- If you skip letting the salad chill, you’ll miss out on melded flavors—my first batch tasted oddly sharp until I waited.
- Switching to full-fat yogurt was the game-changer that gave real creaminess instead of a thin sauce.
03 -
- Chill your serving bowl before tossing the salad to keep it extra cool and crisp.
- A tiny drizzle of olive oil at the end brings out all the fresh flavors—trust me, it’s worth it.