Forget the oven, this cucumber pasta salad is your ticket to a cool, crunchy, and creamy side dish that screams summer. Perfect for picnics, potlucks, or just because you deserve something delicious without breaking a sweat.
Why This Recipe Works
- It’s a no-cook recipe, saving you from the summer heat.
- The combination of crunchy cucumbers and creamy dressing hits all the right textures.
- It’s versatile; add your favorite veggies or proteins to make it your own.
- Prep ahead and it gets better as it chills, making it perfect for meal prep.
- Light yet satisfying, it’s a crowd-pleaser that won’t weigh you down.
Ingredients
- 8 oz pasta (rotini or penne works great)
- 2 large cucumbers, diced
- 1/2 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh dill, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp lemon juice
- 1 tsp garlic powder
- Salt and pepper to taste
Equipment Needed
- Large mixing bowl
- Colander
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Tip: Adding a splash of olive oil to the water can prevent the pasta from sticking together.
Step 2: Prepare the Vegetables
While the pasta cooks, dice the cucumbers, chop the red onion, halve the cherry tomatoes, and chop the fresh dill. Combine these in a large mixing bowl. Tip: For less bite, soak the chopped red onion in cold water for 10 minutes before adding it to the salad.
Step 3: Make the Dressing
In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, garlic powder, salt, and pepper until smooth. Taste and adjust seasoning as needed. Tip: For a lighter version, you can substitute Greek yogurt for the mayonnaise and sour cream.
Step 4: Combine Everything
Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the top and gently toss until everything is evenly coated. Be careful not to overmix to keep the vegetables crisp.
Step 5: Chill and Serve
Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve chilled for the best taste and texture.
Tips and Tricks
For an extra crunch, add some diced bell peppers or celery. If you’re making this salad ahead of time, hold off on adding the dressing until just before serving to keep the vegetables crisp. For a protein boost, toss in some grilled chicken or chickpeas. Always taste and adjust the seasoning after chilling, as flavors can mellow out in the fridge.
Recipe Variations
- Add avocado for a creamy twist and healthy fats.
- Swap the dill for basil or parsley for a different herby flavor.
- Include some crumbled feta or grated Parmesan for a cheesy element.
- For a spicy kick, add some diced jalapeños or a dash of hot sauce to the dressing.
- Use whole wheat or gluten-free pasta to suit dietary needs.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! This salad actually tastes better after it’s had time to chill and the flavors have melded together. Just keep it covered in the refrigerator for up to 3 days.
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within 3 days, as the vegetables may start to lose their crunch over time.
Can I use a different type of pasta?
Yes, feel free to use your favorite pasta shape. Just keep in mind that smaller shapes like rotini or penne work best for holding onto the dressing and vegetables.
Summary
This cucumber pasta salad is a refreshing, no-cook dish perfect for summer gatherings. With its creamy dressing and crunchy vegetables, it’s a versatile recipe that can be customized to your liking. Easy to make and even easier to enjoy!
Leave a Reply