Two delicious summer salads combine to create this creamy Cucumber Pasta Salad. The perfect side dish for all your summer barbecues.
This post may contain affiliate links. For more information, please read my disclosure policy.
Meet the new salad of summer, Cucumber Pasta Salad. It’s cool and fresh and creamy. It combines my top two favorite summer sides, cucumber salad and pasta salad so I knew it was going to be a good one.
It’s a little bit tangy and a little bit sweet with the delicious crunch of cucumbers throughout. I promise it will be a big hit at your next summer cookout.
Ingredients for Cucumber Pasta Salad
Here’s what you’ll need to make this creamy cucumber pasta salad:
How to Prep the Cucumbers
Start by peeling the cucumber. Next, cut the cucumber in half lengthwise.
Take a spoon and drag it down the middle of the cucumber to remove the seeds and mush.
Now slice each half into thin slices and add them to a colander. Set it in the sink or over a bowl.
Sprinkle the salt over the sliced cucumbers then toss well to ensure they are all coated. Now let them sit for 30 minutes. This process removes the excess water in cucumbers.
After the 30 minutes is up, shake the colander well over the sink to remove as much extra water as you can.
If you skip this step, the cucumbers will slowly release their water in the pasta salad and create a water, soggy situation.
How to Prepare the Cucumber Pasta Salad
While the pasta is cooking, mix up the dressing. Whisk together mayo, sour cream, vinegar, sugar, dill, onion powder and pepper. Stir in the prepared cucumbers.
Once the pasta has cooked, rinse it under cool water and shake off excess water. Add to the cucumbers and stir to coat. You can eat it right away or store in the refrigerator until you’re ready to serve.
It does taste better if it sits for a few hours so keep that in mind. But it’s still great right away too.
More Pasta Salads to Try this Summer
Cucumber Pasta Salad
Ingredients
- 1 english cucumber
- 1/2 tsp. kosher salt
- 1/2 lb. short cut pasta
- 3/4 cup mayo
- 1/3 cup sour cream
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. granulated sugar
- 2 tsp. dried dill
- 1/2 tsp. black pepper
- 1/4 tsp. onion powder
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Rinse with cool water and drain well. Set aside.
- Meanwhile, peel cucumber and slice in half lengthwise. Using a spoon, scoop out the seeds. Slice into thin half moon slices. Place sliced cucumber in a colander and sprinkle with salt. Toss to coat. Let sit for 30 minutes in the sink or over a bowl to drain. Once 30 minutes is up, shake to get all the extra water off the cucumbers.
- In a large bowl, whisk together the mayo, sour cream, vinegar, sugar, dill, pepper and onion powder. Add cucumbers and pasta and toss to coat. Enjoy right away or refrigerate for a few hours for even more flavor.
