15-Minute Creamy Cucumber Pasta Salad

This cucumber pasta salad is the kind of side dish you’ll reach for on busy weeknights and lazy summer weekends. It’s cool, creamy, and comes together in about 15 minutes with just a handful of ingredients.

The dressing is tangy and light, made with Greek yogurt instead of all mayo, so it clings to every spiral of pasta without tasting heavy. You can serve it right away or let it chill while you finish the rest of the meal.

Why This Salad Works

The contrast is what makes it. Cold, crisp cucumber against tender pasta, all coated in a bright, garlicky dressing. It feels fresh even on the hottest day.

I also love that it’s fast enough to throw together while burgers are on the grill. The yogurt keeps it creamy without weighing anything down, so you can go back for seconds without that heavy feeling a mayo-heavy salad can leave.

Ingredients

• 8 oz rotini pasta: or any short shape like farfalle or penne
• 1 English cucumber: halved lengthwise and thinly sliced, no need to peel
• ¼ cup thinly sliced red onion: a little sharpness that mellows in the dressing
• ¼ cup chopped fresh dill: use the feathery leaves, not the thick stems
• ½ cup plain Greek yogurt: full-fat gives the creamiest texture
• 2 tbsp mayonnaise: just enough for body and a little richness
• 2 tbsp lemon juice: fresh squeezed wakes everything up
• 1 garlic clove, minced: don’t skip it, it’s the backbone of the dressing
• ½ tsp salt
• ¼ tsp black pepper

Variations / Substitutions

• Swap the yogurt: sour cream works in a pinch, but the flavor will be a little richer
• Add feta: crumble in ½ cup for a salty bite
• Use a different herb: fresh parsley or chives are good swaps if you don’t have dill
• Make it dairy-free: use a thick plant-based yogurt and vegan mayo, the texture stays creamy
• Turn up the heat: a pinch of red pepper flakes or a minced jalapeño adds a nice kick

Creamy Zucchini Pasta makes an easy main to round out the meal with this salad.

How To Make Cucumber Pasta Salad

Step 1: Boil the Pasta

Bring a large pot of well salted water to a boil. Add the 8 oz pasta and cook until al dente, about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking and cool the pasta down fast. Shake off any excess water before you move on.

Step 2: Whisk the Dressing

In a small bowl, whisk together the ½ cup Greek yogurt, 2 tablespoons mayonnaise, 2 tablespoons lemon juice, the minced garlic clove, ½ teaspoon salt, and ¼ teaspoon black pepper. Keep whisking until the mixture is completely smooth and has no yogurt lumps.

Step 3: Toss Everything Together

In a large bowl, combine the cooled pasta, the sliced cucumber, and the ¼ cup red onion. Pour all of the dressing over and toss gently until every noodle is coated. The cucumber will release a little liquid as it sits, so don’t worry if it looks slightly loose right now.

Step 4: Top with Fresh Dill

Scatter the ¼ cup chopped dill over the salad and serve right away, or tuck it in the fridge for 30 minutes if you have the time. The dill stays bright and fragrant, and the pasta gets even more flavor as it chills.

A Few Tips for the Best Pasta Salad

• For the creamiest texture, use full-fat Greek yogurt. Low-fat versions can turn a little watery when mixed with the lemon.
• This salad tastes even better after an hour in the fridge, so it’s a great make-ahead side. Stir once before serving to redistribute the dressing.
• If all you have is a regular garden cucumber, peel it and scoop out the seeds with a spoon before slicing. Otherwise the salad can get watery fast.

Scale it for a crowd:

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. The pasta will soak up some dressing as it sits, so stir in a spoonful of yogurt or a squeeze of lemon right before serving to brighten it back up.

What Goes Well With Cucumber Pasta Salad

This salad is a natural match for grilled chicken skewers, where the cool creaminess balances charred edges. It’s also great alongside burgers or piled onto a plate with sliced tomatoes and crusty bread for a quick lunch.

Frequently Asked Questions

Can I make this dairy-free?

Yes, use a thick plant-based yogurt and vegan mayo. The texture stays just as creamy.

Why is my salad watery?

Your cucumber probably released a lot of liquid. Next time, salt the cucumber slices lightly, let them sit for 10 minutes, then pat them dry before adding to the bowl.

How far in advance can I make it?

Up to 8 hours ahead. Hold the fresh dill and add it right before serving so it doesn’t wilt.

Can I use a different herb?

Absolutely, fresh parsley or chives work well. Dill gives it that classic flavor, though.

Cucumber Pasta Salad Recipe

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 280

Ingredients Method Notes

Ingredients

  

• 8 oz rotini pasta
• 1 English cucumber, halved lengthwise and thinly sliced
• ¼ cup thinly sliced red onion
• ¼ cup chopped fresh dill
• ½ cup plain Greek yogurt
• 2 tbsp mayonnaise
• 2 tbsp lemon juice
• 1 garlic clove, minced
• ½ tsp salt
• ¼ tsp black pepper

Method

 

1. Boil pasta in salted water until al dente, 8 to 10 minutes. Drain and rinse under cold water.
2. Whisk together yogurt, mayonnaise, lemon juice, garlic, salt, and pepper until smooth.
3. Toss cooled pasta, cucumber, and red onion with the dressing in a large bowl.
4. Top with fresh dill and serve immediately or chill 30 minutes.

Notes

If you like a tangier dressing, add an extra squeeze of lemon. The salad is meant to be served cold, and chilling it for even 30 minutes makes the flavors meld nicely.