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Cucumber Pasta Salad

Creamy Cucumber Pasta Salad

A refreshing and easy pasta salad perfect for a light lunch or side dish. The creamy dressing complements the cool cucumbers and pasta beautifully.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces Pasta (rotini, farfalle, or penne)
  • 1 large Cucumber peeled, seeded, and diced
  • 1/2 cup Red onion thinly sliced
  • 1/2 cup Mayonnaise
  • 1/4 cup Plain Greek yogurt
  • 2 tablespoons White wine vinegar
  • 1 tablespoon Fresh dill chopped
  • 1 tablespoon Fresh parsley chopped
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Equipment

  • Large pot
  • Colander
  • Large bowl
  • Whisk

Method
 

Instructions
  1. Cook pasta according to package directions. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
  2. While the pasta is cooking, combine the diced cucumber and red onion in a large bowl.
  3. In a separate bowl, whisk together the mayonnaise, Greek yogurt, white wine vinegar, dill, parsley, Dijon mustard, salt, and pepper until smooth and creamy.
  4. Add the cooled pasta to the bowl with the cucumber and red onion.
  5. Pour the creamy dressing over the pasta and vegetables.
  6. Gently toss to combine, ensuring all the pasta and vegetables are coated in the dressing.
  7. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
  8. Serve chilled and enjoy! Garnish with extra dill or parsley before serving, if desired.

Notes

For a vegan option, substitute the mayonnaise with a vegan mayonnaise and omit the Greek yogurt. Feel free to add other vegetables like bell peppers or cherry tomatoes. You can also add some crumbled feta cheese for extra flavor.