Cucumber Pasta Salad
A cool and creamy cucumber pasta salad made with tender penne, crisp English cucumber, mild onion, and a tangy dill dressing. This chilled salad benefits from resting before serving so the flavors can settle into the pasta and vegetables.
Pin it to remember it!
Print Recipe
Ingredients
For the Pasta Salad
- 1 English cucumber cut into ¼-inch pieces
- 8 oz penne pasta
- 1/2 white onion finely minced
For the Dressing
- 2 tbsp finely chopped fresh dill
- 1/2 cup full-fat sour cream
- Freshly ground black pepper added to taste
- 1/2 tsp salt
- 2 tbsp vinegar
- 1 tsp sugar
- 1/2 cup mayonnaise Hellmann’s preferred
Instructions
- Combine the mayonnaise, sour cream, vinegar, sugar, fresh dill, salt, and black pepper in a small mixing bowl. Stir thoroughly until the dressing is smooth and evenly blended.
- Set the prepared dressing aside so the ingredients have time to meld while the remaining components are prepared.
- Thinly slice the white onion and place it in a bowl filled with cold water. Letting the onion rest in the water helps soften its sharper flavor.
- Cook the penne until al dente, following the directions on the package. After cooking, rinse the pasta under cold running water to stop the cooking process and cool it completely.
- Drain the pasta well, then set it aside until ready to assemble the salad.
- Cut the cucumber in half lengthwise. Scoop out the seeds with a spoon, then slice the cucumber thinly for a crisp, refreshing texture.
- Place the cooled pasta, prepared onion, cucumber, and any additional desired ingredients into a large bowl.
- Pour the dressing over the salad mixture and toss until the pasta and vegetables are evenly coated.
- Let the salad rest for at least 40 minutes before serving so the dressing can fully season the pasta and vegetables.
Notes
Soaking the onion in cold water helps reduce its bite while keeping its texture crisp.