This Cucumber Pasta Salad is the perfect mix of crunchy cucumbers, tender pasta, creamy mayo, and fresh dill. These flavors and textures are just what you want in a cold salad for summer.
Warm weather makes me crave cool and delicious dishes. I love this Cucumber Pasta Salad because it is just so refreshing. The crisp bite of the cucumber and earthy flavor of the fresh dill really go well with all my summer favorites. You can serve this at picnics and barbecues, or just make it for a simple and filling lunch. It's easy to make ahead, too.
This Cucumber Pasta Salad is a wonderful dish to serve to your family and friends because it's light and delicious, and also very healthy. This is especially true if you choose to make your own vegan mayo. You can prepare this with a few different variations as well, depending on your preference. But before we talk about add-ins and substitutions, let's talk about the fresh and flavorful ingredients that go into this Cucumber Pasta Salad.
Video Tutorial
What you'll need
- Pasta. I think fusilli works the best for pasta salads. That said, you can use any pasta you like.
- Cucumbers. Persian cucumbers are tasty and crunchy, so I prefer those. Other types can be used. You can peel them, or keep the skin on, whichever way you like better.
- Onion. Red onion adds a nice color and also has mild flavor. But yellow and white can be used as well.
- Vegan Mayo. Make it yourself or use store-bought.
- Dill. Fresh dill pairs really well with the rest of the ingredients. If you have to, you can use dry dill instead.
- Salt and Pepper. To taste.
How to Make Cucumber Pasta Salad
1. Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 6 to 10 minutes (check the package for the recommended cook time). Drain and rinse well under cold water.
2. In the meantime, slice the cucumbers and onion, and chop the dill.
3. In a large mixing bowl, place the pasta, cucumbers, dill, and vegan mayo. Add salt and pepper to taste. Stir everything well and serve.
Add-ins and Substitutes
- Make it gluten-free. Substitute a gluten-free pasta for the fusilli I used to serve to anyone avoiding gluten.
- Sub different pastas. I like fusilli here, but you can go ahead and try others, such as penne, elbow macaroni, or rotini. Just keep in mind that the salad works best with smaller noodles to accompany the chopped vegetables.
- Add some other vegetables. Along with the cucumbers and onions, this pasta salad could also have chopped carrots, broccoli florets, or cherry tomatoes, to name a few.
- Add some tanginess. If you like the tangy acidity of vinegar, you could add a little white vinegar to this Cucumber Pasta Salad for an added level of flavor.
How to Store this salad
You can store this salad in the refrigerator, tightly covered with plastic wrap or in an airtight container, for about 3 days.
It's best to eat is sooner rather than later though because the cucumbers will lose their crispness as they sit. So if you plan on making this ahead of time, prepare the Cucumber Pasta Salad only a day or so in advance and then give it a good stir before serving.
What to Serve it with
These flavors are a great accompaniment to so many dishes. Here are a few tasty suggestions:
- With vegetables. These Quick Cabbage Steaks would go great with this salad, as well as Roasted Tomato Pesto Vegetables.
- With soup. If you want to mix hot and cold, try a hearty soup like this Creamy Vegetable Soup or Easy Lemon Lentil Soup.
- All by itself. If you want to keep things simple, this Cucumber Pasta Salad is satisfying enough to be a meal on its own.
I hope you enjoy this extremely tasty and flavorful recipe. It's so cool and refreshing, that you'll want to make this Cucumber Pasta Salad all summer long, for picnics and family dinners alike.
More tasty pasta recipes to try:
- Sun Dried Tomato Pasta
- Carrot Pasta
- Mushroom Bolognese Pasta
- Creamy Lemon Spaghetti
- Creamy Roasted Pepper Pasta
Cucumber Pasta Salad
Ingredients
- 8 oz. fusilli pasta
- 4 medium Persian cucumbers (about 8oz.)
- ¼ medium red onion, thinly sliced
- ⅓ cup vegan mayo
- 3 tbsp. chopped dill
- ¼ tsp. salt or to taste
- ¼ tsp. pepper or to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 6 to 10 minutes (check the package for the recommended cook time). Drain and rinse well under cold water.
- In the meantime, slice the cucumbers and onion, and chop the dill.
- In a large mixing bowl, place the pasta, cucumbers, dill, and vegan mayo. Add salt and pepper to taste. Stir everything well and serve.
Notes
Add-ins and Substitutes
- Make it gluten-free. Substitute a gluten-free pasta for the fusilli I used to serve to anyone avoiding gluten.
- Sub different pastas. I like fusilli here, but you can go ahead and try others, such as penne, elbow macaroni, or rotini. Just keep in mind that the salad works best with smaller noodles to accompany the chopped vegetables.
- Add some other vegetables. Along with the cucumbers and onions, this pasta salad could also have chopped carrots, broccoli florets, or cherry tomatoes, to name a few.
- Add some tanginess. If you like the tangy acidity of vinegar, you could add a little white vinegar to this Cucumber Pasta Salad for an added level of flavor.
Shireen says
Good afternoon I like it looks so yummy .I'm gonna try it out
Tania Sheff says
Thanks, Shireen! Let me know if you give it a try!