Cucumber Pasta Salad (Printable)

Crisp cucumbers, cherry tomatoes and pasta in a creamy yogurt-dill dressing, chilled and ready for summer.

# What You'll Need:

→ Pasta

01 - 9 ounces short pasta, such as rotini, fusilli, or penne

→ Vegetables

02 - 1 large cucumber, thinly sliced
03 - 1 cup cherry tomatoes, halved
04 - 1/4 red onion, thinly sliced
05 - 2 tablespoons chopped fresh dill

→ Dressing

06 - 1/2 cup plain Greek yogurt
07 - 2 tablespoons mayonnaise
08 - 1 tablespoon lemon juice
09 - 1 tablespoon white wine vinegar
10 - 1 garlic clove, minced
11 - Salt and black pepper, to taste

→ Optional Add-Ins

12 - 1/3 cup crumbled feta cheese
13 - 2 tablespoons capers

# Directions:

01 - Bring a large pot of salted water to a boil. Add the short pasta and cook according to package instructions until al dente. Drain pasta and rinse thoroughly under cold water to halt cooking. Set aside to cool.
02 - In a large mixing bowl, combine Greek yogurt, mayonnaise, lemon juice, white wine vinegar, minced garlic, salt, and black pepper. Whisk until completely smooth and well blended.
03 - Add the thinly sliced cucumber, halved cherry tomatoes, sliced red onion, and chopped fresh dill to the bowl with the dressing. Gently toss to evenly coat the vegetables.
04 - Fold the cooled pasta into the vegetable and dressing mixture. Mix until the pasta is uniformly coated.
05 - If desired, gently fold in crumbled feta cheese and capers for additional flavor.
06 - Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Toss again before serving and adjust seasoning if needed.

# Expert Advice:

01 -
  • You’ll feel like a picnic pro when you show up with something this refreshing, even if you whipped it up last minute.
  • The lemony, herb-flecked dressing clings to those spiral noodles in a way that makes leftovers almost better the next day.
02 -
  • If you skip rinsing the pasta, the heat will wilt the vegetables and the salad turns a bit sad.
  • Don’t add salt up front to the cucumbers—I've watched a salad go from perky to limp in the time it takes to find the serving spoon.
03 -
  • If time allows, prep the veggies and dressing a few hours ahead so flavors really come alive.
  • Adding the feta after chilling keeps it from getting lost and keeps every bite bold and creamy.

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