Why You’ll Love This Recipe

This cucumber pasta salad is everything you love about pasta salad, but with a healthier twist. The creamy dressing combines sour cream and mayonnaise, giving it a rich yet refreshing texture. The cucumbers add crunch, while the fresh dill gives the salad a bright, aromatic flavor. It’s quick to make, customizable, and perfect for meal prep or as a dish for your next summer BBQ. Plus, it can be made ahead, so you’ll have an easy, chilled salad ready for the next day!

Ingredients

For the Dressing:

• ½ cup sour cream

• ½ cup mayonnaise

• 1 teaspoon sugar

• ½ teaspoon salt

• 2 tablespoons fresh dill, chopped

• 2 tablespoons vinegar

• Black pepper, to taste

For the Salad:

• 1 English cucumber, sliced (see note)

• 8 ounces medium pasta (penne, rotini, or your favorite shape)

• ½ small sweet white onion, thinly sliced

• 2 tablespoons fresh dill, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Dressing

In a small bowl, combine sour cream, mayonnaise, sugar, salt, fresh dill, vinegar, and black pepper. Whisk well until the dressing is fully combined. Set aside to allow the flavors to meld together.

Step 2: Prepare the Onions

Thinly slice the onion and place the slices in a bowl of cold water for about 5 minutes. This will help mellow out the sharpness of the onion flavor. Drain and set aside.

Step 3: Cook the Pasta

Cook the pasta according to the package directions, making sure it is al dente. Once cooked, run the pasta under cold water to stop the cooking process. Drain well and set aside.

Step 4: Slice the Cucumber

Cut the cucumber in half lengthwise. Use a spoon to remove the seeds from each half, then slice the cucumber into thin half-moon shapes or dice it into smaller pieces for more bite.

Step 5: Assemble the Salad

In a large bowl, combine the cooled pasta, cucumber slices, onion, and fresh dill. Add the dressing and toss gently until everything is well-coated. Taste and adjust seasoning with extra salt, pepper, or vinegar as needed.

Step 6: Chill and Serve

For the best flavor, cover and refrigerate the salad for at least 30 minutes before serving to let the ingredients meld. Serve chilled and enjoy!

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 10-15 minutes

• Total Time: 30-45 minutes (including chilling)

Variations

• Pasta Substitutes: Use whole wheat pasta or chickpea pasta for a healthier option, or gluten-free pasta if needed.

• Dairy-Free: Replace the sour cream and mayonnaise with dairy-free versions like vegan sour cream or cashew-based mayo.

• Add More Veggies: Try adding bell peppers, radishes, or cherry tomatoes for extra color and crunch.

• Protein Boost: To make this salad more filling, add grilled chicken, shrimp, or chickpeas.

Storage/Reheating

• Storage: This salad stores well in the fridge for up to 3 days. Just make sure to store it in an airtight container. If you’ve made it ahead, you may want to stir it again before serving as the dressing may thicken.

• Reheating: This is best served cold or at room temperature, so no reheating is necessary.

FAQs

1. Can I make this salad ahead of time?

Yes! This salad is perfect for making ahead. Prepare the pasta, dressing, and veggies, then store them separately in the fridge. Combine everything just before serving for the freshest texture.

2. Can I use regular cucumbers instead of English cucumbers?

Yes, regular cucumbers work fine. Just peel them and scoop out the seeds to reduce the bitterness and extra water content.

3. How do I prevent the salad from getting watery?

To avoid watery salad, make sure to salt the cucumber slices and let them sit in a colander for about 15-20 minutes. This will help draw out excess moisture. After that, rinse and pat them dry before adding them to the salad.

4. Can I make this salad spicy?

To add a bit of heat, consider adding finely chopped jalapeños, chili flakes, or a drizzle of hot sauce to the dressing.

5. How long will this salad last in the fridge?

This salad will last for up to 3 days in the refrigerator. However, if you’re making it ahead, I recommend adding the dressing and cucumber just before serving to keep everything fresh and crunchy.

6. Can I use other pasta shapes?

Absolutely! You can use any pasta shape you like. Some great options include rotini, farfalle, or elbow macaroni.

7. How can I make this salad tangier?

If you like a tangier salad, add a little more vinegar or squeeze some fresh lemon juice into the dressing for a citrusy zing.

8. Can I use frozen peas or other vegetables?

Yes, frozen peas can be a nice addition, or you can try adding other fresh vegetables like sweet corn or even diced avocado for extra richness.

9. Can I make this salad without the pasta?

Yes! You can skip the pasta for a lighter, low-carb version and just enjoy the cucumbers, onions, and dressing. You can also add more veggies like zucchini noodles (zoodles) or cauliflower rice.

10. Can I use dried dill instead of fresh?

Yes, you can use dried dill in place of fresh dill. Use about 1 teaspoon of dried dill for every tablespoon of fresh dill in the recipe.

Conclusion

This Healthy Cucumber Pasta Salad is a refreshing, light, and easy-to-make dish perfect for hot days. The creamy dressing, crisp cucumbers, and tender pasta create a flavorful combination that will keep you coming back for more. Whether you’re preparing it for a summer picnic, a quick dinner, or a potluck, it’s a salad that’s sure to impress!

Healthy Cucumber Pasta Salad Recipe

This Healthy Cucumber Pasta Salad is the perfect refreshing dish for summer gatherings or light meals. With crisp cucumber, creamy dressing, and tender pasta, this salad is a great way to enjoy fresh ingredients while keeping things light and flavorful. Whether served as a side dish or a main, it’s a crowd-pleaser that pairs wonderfully with grilled meats, fresh fruit, or any other summer sides.

Why You’ll Love This Recipe

This cucumber pasta salad is everything you love about pasta salad, but with a healthier twist. The creamy dressing combines sour cream and mayonnaise, giving it a rich yet refreshing texture. The cucumbers add crunch, while the fresh dill gives the salad a bright, aromatic flavor. It’s quick to make, customizable, and perfect for meal prep or as a dish for your next summer BBQ. Plus, it can be made ahead, so you’ll have an easy, chilled salad ready for the next day!

Ingredients

For the Dressing:

• ½ cup sour cream

• ½ cup mayonnaise

• 1 teaspoon sugar

• ½ teaspoon salt

• 2 tablespoons fresh dill, chopped

• 2 tablespoons vinegar

• Black pepper, to taste

For the Salad:

• 1 English cucumber, sliced (see note)

• 8 ounces medium pasta (penne, rotini, or your favorite shape)

• ½ small sweet white onion, thinly sliced

• 2 tablespoons fresh dill, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Dressing

In a small bowl, combine sour cream, mayonnaise, sugar, salt, fresh dill, vinegar, and black pepper. Whisk well until the dressing is fully combined. Set aside to allow the flavors to meld together.

Step 2: Prepare the Onions

Thinly slice the onion and place the slices in a bowl of cold water for about 5 minutes. This will help mellow out the sharpness of the onion flavor. Drain and set aside.

Step 3: Cook the Pasta

Cook the pasta according to the package directions, making sure it is al dente. Once cooked, run the pasta under cold water to stop the cooking process. Drain well and set aside.

Step 4: Slice the Cucumber

Cut the cucumber in half lengthwise. Use a spoon to remove the seeds from each half, then slice the cucumber into thin half-moon shapes or dice it into smaller pieces for more bite.

Step 5: Assemble the Salad

In a large bowl, combine the cooled pasta, cucumber slices, onion, and fresh dill. Add the dressing and toss gently until everything is well-coated. Taste and adjust seasoning with extra salt, pepper, or vinegar as needed.

Step 6: Chill and Serve

For the best flavor, cover and refrigerate the salad for at least 30 minutes before serving to let the ingredients meld. Serve chilled and enjoy!

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 10-15 minutes

• Total Time: 30-45 minutes (including chilling)

Variations

• Pasta Substitutes: Use whole wheat pasta or chickpea pasta for a healthier option, or gluten-free pasta if needed.

• Dairy-Free: Replace the sour cream and mayonnaise with dairy-free versions like vegan sour cream or cashew-based mayo.

• Add More Veggies: Try adding bell peppers, radishes, or cherry tomatoes for extra color and crunch.

• Protein Boost: To make this salad more filling, add grilled chicken, shrimp, or chickpeas.

Storage/Reheating

• Storage: This salad stores well in the fridge for up to 3 days. Just make sure to store it in an airtight container. If you’ve made it ahead, you may want to stir it again before serving as the dressing may thicken.

• Reheating: This is best served cold or at room temperature, so no reheating is necessary.

FAQs

1. Can I make this salad ahead of time?

Yes! This salad is perfect for making ahead. Prepare the pasta, dressing, and veggies, then store them separately in the fridge. Combine everything just before serving for the freshest texture.

2. Can I use regular cucumbers instead of English cucumbers?

Yes, regular cucumbers work fine. Just peel them and scoop out the seeds to reduce the bitterness and extra water content.

3. How do I prevent the salad from getting watery?

To avoid watery salad, make sure to salt the cucumber slices and let them sit in a colander for about 15-20 minutes. This will help draw out excess moisture. After that, rinse and pat them dry before adding them to the salad.

4. Can I make this salad spicy?

To add a bit of heat, consider adding finely chopped jalapeños, chili flakes, or a drizzle of hot sauce to the dressing.

5. How long will this salad last in the fridge?

This salad will last for up to 3 days in the refrigerator. However, if you’re making it ahead, I recommend adding the dressing and cucumber just before serving to keep everything fresh and crunchy.

6. Can I use other pasta shapes?

Absolutely! You can use any pasta shape you like. Some great options include rotini, farfalle, or elbow macaroni.

7. How can I make this salad tangier?

If you like a tangier salad, add a little more vinegar or squeeze some fresh lemon juice into the dressing for a citrusy zing.

8. Can I use frozen peas or other vegetables?

Yes, frozen peas can be a nice addition, or you can try adding other fresh vegetables like sweet corn or even diced avocado for extra richness.

9. Can I make this salad without the pasta?

Yes! You can skip the pasta for a lighter, low-carb version and just enjoy the cucumbers, onions, and dressing. You can also add more veggies like zucchini noodles (zoodles) or cauliflower rice.

10. Can I use dried dill instead of fresh?

Yes, you can use dried dill in place of fresh dill. Use about 1 teaspoon of dried dill for every tablespoon of fresh dill in the recipe.

Conclusion

This Healthy Cucumber Pasta Salad is a refreshing, light, and easy-to-make dish perfect for hot days. The creamy dressing, crisp cucumbers, and tender pasta create a flavorful combination that will keep you coming back for more. Whether you’re preparing it for a summer picnic, a quick dinner, or a potluck, it’s a salad that’s sure to impress!

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