Cucumber Pasta Salad

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.

Course Salad

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 370kcal

Author Julia Maz

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.

Video

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.

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.

Nutrition