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Cucumber Pasta Salad

A refreshing, quick, and budget-friendly cucumber pasta salad with a creamy dressing, perfect for summer gatherings or a fast dinner idea.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 ounces short pasta (fusilli, rotini, or shells) Holds dressing beautifully.
Vegetables
  • 2 medium English cucumbers, thinly sliced Swap with Kirby cucumbers for a crunchier texture.
  • 1 cup cherry tomatoes, halved Optional, for color and sweetness.
  • 1/2 medium red onion, thinly sliced Soak briefly in cold water if you want less bite.
Dairy
  • 1 cup feta cheese, crumbled Goat cheese can be used as a tangy substitute.
  • 1/2 cup plain Greek yogurt Use sour cream for a richer finish.
  • 1/3 cup mayonnaise Use light mayonnaise for a lower-fat twist.
Dressing
  • 2 tablespoons lemon juice, freshly squeezed Lime juice works for a brighter note.
  • 1 tablespoon Dijon mustard Whole-grain mustard can be used for texture.
  • 1 clove garlic, minced Roast first for a milder, sweeter aroma.
  • 2 tablespoons chopped fresh dill Parsley or basil can be used for a different herb profile.
  • Salt and freshly ground black pepper, to taste.
  • Olive oil, a drizzle to finish (optional)

Method
 

Preparation
  1. Bring a large pot of salted water to a gentle boil. Add the pasta and cook until al dente according to package directions. Drain and rinse briefly under cold water to stop the cooking and cool the pasta.
  2. While the pasta cooks, slice the cucumbers, halve the cherry tomatoes, slice the red onion, and crumble the feta.
Dressing
  1. In a medium bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, and minced garlic until smooth and creamy.
  2. Season the dressing with salt and pepper.
Assembly
  1. Toss the cooled pasta with the cucumbers, tomatoes, and red onion in a large serving bowl.
  2. Pour the dressing over the salad and toss gently to coat.
  3. Fold in the crumbled feta and chopped dill. Taste and adjust seasonings as needed.
Chilling
  1. Chill for at least 20 minutes before serving, or refrigerate for up to 24 hours.

Notes

For gluten-free, use gluten-free pasta. For added protein, stir in grilled chicken or chickpeas. If you want a vegan version, substitute vegan mayonnaise and yogurt, and omit the cheese.