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Best Cucumber Pasta Salad

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Experience the ultimate cool-down with this Best Cucumber Pasta Salad! Al dente rotini, crisp English cucumber, and zesty red onion combine in a creamy mayo-yogurt dressing.

Ingredients

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  • 8 oz rotini pasta
  • 1 large English cucumber, unpeeled
  • 1/4 cup finely diced red onion
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon white vinegar
  • 1/2 teaspoon garlic powder

Instructions

  1. Step 1: Cook the rotini pasta according to package directions until al dente. Drain the pasta, rinse thoroughly with cold water to stop cooking and cool it down, then set aside in a large bowl.
  2. Step 2: While the pasta cools, prepare the vegetables. Dice the English cucumber into bite-sized pieces and finely dice the red onion. Add them to the bowl with the cooled pasta.
  3. Step 3: In a separate medium bowl, whisk together the mayonnaise, plain Greek yogurt, chopped fresh dill, white vinegar, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the dressing is smooth and well combined.
  4. Step 4: Pour the prepared creamy dill dressing over the pasta and vegetables. Gently toss all ingredients together until everything is evenly coated in the dressing.
  5. Step 5: Cover the bowl with plastic wrap and refrigerate the cucumber pasta salad for at least 30 minutes, or preferably 1-2 hours, before serving to allow the flavors to meld and the salad to chill thoroughly. Taste and adjust seasoning if necessary before serving.

Notes

  • Keep any leftover pasta salad covered tightly in the refrigerator for up to 3 days; give it a good stir before serving to redistribute the dressing.
  • This pasta salad is meant to be served delightfully chilled, so there's no need to reheat it! Just give it a good toss if serving leftovers from the fridge.
  • This vibrant Best Cucumber Pasta Salad is a fantastic sidekick for grilled chicken, burgers, or any picnic spread, and even makes for a refreshing light lunch all on its own.
  • For a milder red onion flavor and extra crispness, soak the finely diced onion in a bowl of ice water for 10 minutes, then drain well before adding to the salad.

Nutrition

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