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A cool, creamy, and refreshing cucumber pasta salad perfect for summer picnics, barbecues, or light lunches. It features penne pasta, crisp cucumber, finely minced white onion, and a creamy dressing made from mayonnaise, sour cream, fresh dill, and vinegar.

Ingredients

Scale
  • 8 oz penne pasta
  • 1/2 white onion, finely minced
  • 1 English cucumber, cut into 1/4-inch dice (seeds removed)
  • Freshly ground black pepper, to taste
  • 1/2 cup mayonnaise (Hellmann’s recommended)
  • 1 tsp sugar
  • 1/2 cup full-fat sour cream
  • 2 tbsp vinegar (rice, white wine, or apple cider vinegar recommended)
  • 2 tbsp fresh dill, finely chopped
  • 1/2 tsp salt

Instructions

  1. Whisk mayonnaise, sour cream, vinegar, sugar, chopped dill, salt, and freshly ground black pepper in a small bowl until smooth. Set the dressing aside to allow flavors to meld.
  2. Thinly slice the onion and soak the slices in a bowl of cold water for 5–10 minutes to reduce sharpness. Drain and pat dry thoroughly.
  3. Bring a pot of salted water to a boil and cook penne pasta until al dente, following package directions.
  4. Drain the pasta and rinse under cold water immediately to stop cooking and remove starch. Drain well. If not tossing right away, stir in 1 teaspoon of neutral oil to prevent sticking.
  5. Cut the cucumber lengthwise and scoop out seeds with a spoon. Slice thinly into 1/4-inch dice.
  6. Salt the cucumber pieces and let them drain in a colander for 20–30 minutes. Pat dry with a paper towel to remove excess moisture.
  7. In a large bowl, toss the cooked pasta, drained onion slices, and drained cucumber together gently.
  8. Pour the dressing over the pasta and vegetables and fold gently until evenly coated.
  9. Refrigerate the assembled salad for at least 40 minutes before serving to allow flavors to meld and keep the cucumbers crisp.

Notes

To prevent watery salad, ensure cucumber is well salted and drained and onion is soaked and dried., Cook pasta just until al dente and rinse under cold water to halt cooking and reduce starchiness., Make dressing ahead and chill to blend flavors before mixing with salad ingredients., For best texture, toss salad ingredients together no more than 2 hours before serving., Fresh dill is preferred, but dried dill can be substituted with approximately 2 teaspoons., If salad becomes watery after chilling, drain excess liquid and stir in additional mayonnaise or sour cream to restore creaminess., Store leftovers in an airtight container in the refrigerator for up to 3 days, stirring before serving., Customize by adding other vegetables or swapping pasta shapes; whole wheat or chickpea pasta can boost nutrition., Allow salad to rest at room temperature 5–10 minutes before serving for enhanced flavor., Suggested pairings: grilled chicken, burgers, hot dogs, corn on the cob, watermelon slices, baked beans, or homemade potato chips.

Nutrition

Find it online: https://sweetovenstories.com/healthy-cucumber-pasta-salad/