Cucumber Pasta Salad (Printable Format)
Crisp cucumber, tender pasta, cherry tomatoes, and a tangy yogurt-dill dressing—ready in 25 minutes.
# 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 chopped fresh dill
→ Dressing
06 - 1/2 cup plain Greek yogurt
07 - 2 tablespoons mayonnaise
08 - 1 tablespoon fresh lemon juice
09 - 1 tablespoon white wine vinegar
10 - 1 garlic clove, minced
11 - Salt and black pepper, to taste
→ Optional Add-Ins
12 - 1/3 cup crumbled feta cheese
13 - 2 tablespoons capers
# How-To Steps:
01 - Cook pasta in a large pot of salted boiling water according to package directions. Drain well, rinse with cold water to halt cooking, and set aside.
02 - In a large mixing bowl, whisk together plain Greek yogurt, mayonnaise, lemon juice, white wine vinegar, minced garlic, salt, and pepper until smooth.
03 - Add sliced cucumber, halved cherry tomatoes, thinly sliced red onion, and chopped dill to the bowl. Toss gently to combine evenly.
04 - Add cooled pasta to the vegetable mixture and gently toss until the salad is evenly coated with dressing.
05 - Fold in crumbled feta cheese and capers, if desired.
06 - Cover and refrigerate for at least 30 minutes. Toss again before serving and adjust seasoning as needed.
# Expert Suggestions:
01 -
- This is the kind of effortless dish that never wilts at a potluck, even after a few hours in the sun.
- The secret brightness from fresh dill and lemon keeps every bite feeling fresh, even on humid days.
02 -
- I once forgot to rinse the hot pasta, and it turned the veggies a little limp—so don’t skip cooling it.
- Letting the salad chill really does make the flavors meld; impatience will cost you that magic.
03 -
- Always cool pasta quickly to keep veggies crisp and fresh.
- Full-fat yogurt makes the dressing especially luscious and never watery.