Creamy Cucumber Dill Pasta Salad with Lemon

This cucumber dill pasta salad tastes like a breezy summer afternoon in a bowl. Spiral rotini, crisp cucumber and a little red onion are folded into a creamy dressing of sour cream, mayonnaise, fresh lemon and plenty of chopped dill. The result is cool, tangy and refreshing, with just enough richness to feel satisfying.

Plus, it’s an easy side to make ahead for picnics, barbecues and potlucks, and it’s equally welcome in a weekday lunchbox. Best of all, the ingredient list is short, and most of the work happens while the pasta boils.

Why You’ll Love This Cucumber Dill Pasta Salad

• Cool and refreshing. Cucumber, lemon and dill keep every bite light and bright.
• Creamy without being heavy. Sour cream brings tang, while a smaller amount of mayo adds body.
• Make-ahead friendly. A short chill helps the flavors come together.
• Vegetarian. It suits mixed crowds and pairs with almost any main dish.
• Budget-friendly. Pasta, a cucumber and a few fridge staples go a long way.

Cucumber Dill Pasta Salad Ingredients

For the salad

• 8 ounces (225 g) rotini pasta
• 1 large English cucumber (about 12 ounces / 340 g)
• ¼ cup (35 g) finely chopped red onion
• 3 tablespoons chopped fresh dill, plus a few small sprigs for garnish
• ½ teaspoon salt, for the cucumber

For the creamy dill dressing

• ½ cup (120 g) sour cream
• ⅓ cup (75 g) mayonnaise
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 small garlic clove, finely grated
• ½ teaspoon granulated sugar
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Ingredient notes

• English cucumber. Because its skin is thin and its seeds are small, there’s no need to peel or seed it. If you use a regular cucumber, peel it and scoop out the seeds with a spoon.
• Rotini. The spirals trap the creamy dressing in every twist. Small shells, farfalle and fusilli also work well.
• Fresh dill. Dill is the star here, so use fresh dill, which tastes far brighter than dried. In a pinch, use about one teaspoon of dried dill and taste before adding more.
• Sour cream and mayonnaise. Together they give a balanced dressing: tangy, creamy and smooth. Full-fat versions give the best texture.
• Red onion. Chop it finely, so it adds a gentle bite rather than overwhelming the salad.

Choosing the Best Pasta Shape

For a creamy salad, the best pasta shapes have curves, ridges or hollows that hold onto the dressing. Rotini is a favorite because its tight spirals catch the sauce and little flecks of dill in every twist. Similarly, small shells scoop up a bit of dressing in each cup. Farfalle, or bow ties, also look pretty and stay sturdy in the fridge. On the other hand, long pasta such as spaghetti is tricky to serve and doesn’t mix evenly with chopped cucumber, so stick to short shapes. Whatever you choose, aim for pieces about the same size as the cucumber, so every forkful is balanced.

Why Salt the Cucumber?

Cucumbers are mostly water. Once they’re sliced and mixed with a salty dressing, they start releasing that water. Then, over a few hours, the liquid can pool at the bottom of the bowl and thin the dressing. Tossing the sliced cucumber with a little salt and letting it drain for 15 minutes draws out some of the excess moisture first. As a result, the salad stays creamy for longer and the cucumber keeps a pleasant crunch. It’s an optional step, but it makes a noticeable difference, especially if you’re making the salad ahead.

How to Make Cucumber Dill Pasta Salad

1. Cook the pasta. Bring a large pot of well-salted water to a boil. Cook the rotini according to the package directions until just tender, or al dente, meaning soft with a slight bite at the center.
2. Cool the pasta. Next, drain the pasta and rinse it under cold water until cool. Then shake the colander well to drain off as much water as possible.
3. Prepare the cucumber. While the pasta cooks, cut the cucumber in half lengthwise, then into quarters. Slice the quarters into small, bite-size pieces. Toss them with ½ teaspoon salt in a colander and let them drain for 15 minutes. Then pat them dry with paper towels.
4. Make the dressing. In a large bowl, whisk the sour cream, mayonnaise, lemon juice, garlic, sugar, salt and pepper until smooth. Stir in the chopped dill.
5. Combine. Add the cooled pasta, cucumber and red onion to the dressing. Then fold gently until everything is evenly coated.
6. Chill. Cover and refrigerate for at least 1 hour, so the flavors can blend.
7. Finish and serve. Stir the salad, taste and adjust with a little more salt, pepper or lemon juice if needed. Finally, garnish with small dill sprigs and serve cold.

Good to know: the salt on the cucumber seasons it too, so taste the finished salad before adding any extra salt.

Tips for the Best Cucumber Pasta Salad

• Season the pasta water. Pasta only absorbs seasoning while it cooks, and cold dishes need that seasoning even more.
• Rinse for salads only. For a cold pasta salad, rinsing stops the cooking and removes surface starch that would make the pasta clump.
• Drain well. Water hiding in the spirals will dilute the dressing.
• Keep pieces small. Bite-size cucumber and finely chopped onion spread evenly through the pasta.
• Taste after chilling. Cold mutes flavor, so a final squeeze of lemon often brightens everything.

Common Mistakes to Avoid

Mixing warm pasta into the dressing. Heat can make the dressing thin and oily. Let the pasta cool first.

Overcooking the pasta. Soft pasta turns mushy once it sits in a creamy dressing. Stop at al dente.

Skipping the cucumber step. Unsalted, undrained cucumber can leave a watery pool in the bowl after a few hours.

Adding all the dill at the end. Stirring most of it into the dressing lets its flavor spread through the whole salad. Save only the sprigs for garnish.

Leaving it out too long. Creamy salads should stay chilled. Don’t leave the bowl at room temperature for more than 2 hours, or 1 hour above 90°F (32°C).

Variations to Try

• Lighter dressing. Swap the sour cream for plain Greek yogurt for extra tang and protein.
• Add protein. Fold in cooked shredded chicken, cooked shrimp or chickpeas to turn it into a light main dish.
• Extra crunch. Add thinly sliced radishes or diced celery.
• Peas for sweetness. Thawed frozen peas bring color and a little sweetness.
• Tangy twist. Stir in a spoonful of finely chopped dill pickles or a splash of pickle brine.
• Herb swap. Mix in some chopped chives or parsley alongside the dill.

Serving Suggestions

This cucumber dill pasta salad is a natural partner for grilled chicken, burgers, salmon and barbecue favorites. It’s also lovely next to sandwiches or wraps for a casual lunch. At a picnic or potluck, set the bowl inside a larger bowl of ice to keep it cold. For a pretty finish, scatter extra dill sprigs and a crack of black pepper over the top just before serving.

Storage and Make-Ahead

Store leftovers in an airtight container in the refrigerator and enjoy them within 3 to 4 days. Over time, the pasta absorbs some dressing and the cucumber softens a little. Simply stir in a spoonful of sour cream or a squeeze of lemon to refresh it.

For the crispest results when making ahead, you can prepare the dressing and pasta a day early, then fold in the cucumber and onion a few hours before serving. Freezing isn’t recommended, because both the cucumber and the creamy dressing change texture when thawed.

Cucumber Dill Pasta Salad FAQs

Can I make this the day before?

Yes. For the best texture, salt and drain the cucumber well, or add it a few hours before serving.

Why is my pasta salad watery?

Usually the cucumber released its juices, or the pasta wasn’t drained well. Salting and drying the cucumber helps prevent this.

Do I need to peel the cucumber?

Not with an English cucumber. For a regular cucumber with thick or waxed skin, peeling and seeding gives a better texture.

Can I make it without mayonnaise?

Yes. Use all sour cream, or a mix of sour cream and Greek yogurt. The dressing will be tangier and a little lighter.

Can I use dried dill?

Yes, although the flavor won’t be as fresh. Dried dill is more concentrated, so start with about one teaspoon and let the salad chill before deciding whether to add more.

Can I make it gluten-free?

Yes. Use your favorite gluten-free pasta and cook it just to al dente, since some gluten-free pastas soften quickly. Rinse and drain as usual.

Is this salad served cold?

Yes. It’s meant to be served chilled, which keeps it refreshing and safe to eat.

A Fresh Favorite for Warm Days

With cool cucumber, bright lemon and a generous handful of dill, this creamy pasta salad is easy to love and easy to make. Salt the cucumber, drain the pasta well and give it a chill before serving. Then bring it to your next gathering and enjoy how quickly the bowl empties.

Recipe Card: Cucumber Dill Pasta Salad

Rotini, crisp cucumber and red onion tossed in a creamy lemon-dill dressing made with sour cream and mayonnaise, served cold.

• Prep: 20 min
• Cook: 10–12 min
• Chill: At least 1 hr
• Serves: 6

Salad

• 8 ounces (225 g) rotini pasta
• 1 large English cucumber (about 12 oz / 340 g)
• ¼ cup (35 g) finely chopped red onion
• 3 tablespoons chopped fresh dill, plus sprigs for garnish
• ½ teaspoon salt, for the cucumber

Dressing

• ½ cup (120 g) sour cream
• ⅓ cup (75 g) mayonnaise
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, finely grated
• ½ teaspoon granulated sugar
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

1. Cook the rotini in well-salted boiling water according to the package directions until al dente. Drain, rinse with cold water and drain very well.
2. Quarter the cucumber lengthwise and slice into bite-size pieces. Toss with ½ teaspoon salt, drain in a colander for 15 minutes, then pat dry.
3. Whisk the sour cream, mayonnaise, lemon juice, garlic, sugar, salt and pepper in a large bowl. Stir in the chopped dill.
4. Add the pasta, cucumber and red onion, and fold until evenly coated.
5. Cover and refrigerate for at least 1 hour.
6. Stir, adjust the seasoning, garnish with dill sprigs and serve cold.

Notes

• Greek yogurt can replace the sour cream.
• Refrigerate leftovers and eat within 3–4 days. Do not freeze.
• Keep chilled; don’t leave out for more than 2 hours (1 hour above 90°F / 32°C).

Nutrition (estimate, per serving)

Calculated from the listed ingredients for 6 servings: about 275 kcal, 6 g protein, 14 g fat and 32 g carbohydrate. Values vary with the brands used.

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