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Cucumber Pasta Salad

A light and refreshing Cucumber Pasta Salad with creamy dressing and fresh vegetables, perfect for summer gatherings or a quick meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta ingredients
  • 12 ounces short pasta (penne, farfalle, or rotini) Pasta that catches the dressing.
Vegetables
  • 2 medium cucumbers, thinly sliced or diced Cool and crisp.
  • 1 cup cherry tomatoes, halved Sweet bursts of color.
  • 1/3 cup red onion, thinly sliced Adds a gentle bite.
  • 1/2 cup fresh herbs (dill, parsley, or basil), chopped Fragrant brightness.
Dressing ingredients
  • 1/2 cup Greek yogurt Creamy base with protein.
  • 1/4 cup mayonnaise Silky richness (substitute with extra yogurt for a lighter version).
  • 2 tablespoons lemon juice Bright acidity.
  • 1 tablespoon white wine vinegar or apple cider vinegar Layered tang.
  • 1 teaspoon Dijon mustard Depth and slight heat.
  • 1 clove garlic, minced Warm aroma.
  • to taste Salt and black pepper
Optional additions
  • 1/2 cup feta cheese, crumbled Adds savory tang.
  • 1/4 cup toasted pine nuts or sunflower seeds For crunch.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook the pasta until al dente (follow package instructions). Drain and rinse under cold water to cool the pasta and stop cooking; set aside.
  2. While the pasta cooks, slice the cucumbers, halve the cherry tomatoes, and thinly slice the red onion. Chop the herbs.
Make the dressing
  1. In a medium bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, vinegar, Dijon mustard, minced garlic, salt, and pepper until smooth.
  2. Taste and adjust the acidity—add a touch more lemon if you want a brighter finish.
Combine the salad
  1. In a large mixing bowl, combine the cooled pasta, cucumbers, tomatoes, red onion, and half the herbs.
  2. Pour the dressing over and gently toss until everything is evenly coated.
  3. Fold in the feta and toasted nuts if using. Garnish with the remaining herbs and a few cracks of black pepper.
  4. Chill for at least 15 minutes before serving to let the flavors marry.

Notes

Make ahead: prepare the salad and dressing separately; toss together up to 24 hours before serving for best texture. Refrigerate for 3–4 days; if it stiffens, stir in a splash of water or lemon juice to revive creaminess.