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Cucumber Dill Pasta Salad

Cucumber Dill Pasta Salad

A refreshing and light pasta salad featuring cucumbers, dill, and a creamy dressing, perfect for summer days and gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 12 ounces short pasta (penne, rotini, fusilli, or farfalle)
  • 1 large English cucumber (or 2-3 Persian cucumbers, diced)
  • 1/4 cup fresh dill (finely chopped, packed)
  • 1/4 cup red onion (finely diced, optional)
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt or sour cream
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (freshly ground)
  • 1/2 cup feta cheese (crumbled, optional)

Method
 

  1. Cook the pasta according to package directions until al dente. Drain and rinse under cold water.
  2. Dice the cucumber and red onion, and chop the dill. Crumble the feta cheese if using.
  3. In a large bowl, combine mayonnaise, Greek yogurt, lemon juice, garlic powder, Dijon mustard, salt, and pepper. Whisk until smooth.
  4. Add the cooled pasta, cucumber, dill, and red onion to the dressing. Toss gently to combine.
  5. Fold in feta cheese if using.
  6. Refrigerate for at least 30 minutes before serving.

Notes

To prevent the salad from becoming watery, salt the diced cucumbers and let them sit for 15-20 minutes before adding them to the salad.