Healthy Cucumber Pasta Salad
This cold cucumber pasta salad is refreshing and creamy, perfect for summer meals. It features simple ingredients and is make-ahead friendly for easy meal prep or gatherings.
Equipment
- 1 large bowl for mixing salad
- 1 small bowl for dressing preparation
- 1 colander to drain pasta and cucumber
- 1 pot to cook pasta
Ingredients
- 8 oz penne pasta
- 1/2 white onion finely minced
- 1 English cucumber diced into ΒΌ-inch pieces
- 1/2 cup mayonnaise
- 1/2 cup full-fat sour cream
- 2 tbsp fresh dill finely chopped
- 2 tbsp vinegar
- 1 tsp sugar
- 1/2 tsp salt
- black pepper freshly ground, to taste
Instructions
- Combine mayonnaise, sour cream, dill, vinegar, sugar, salt, and pepper in a small bowl and mix until well blended. Set aside.
- Place the minced onion slices in cold water for a few minutes to reduce sharpness, then drain.
- Cook the penne pasta in boiling water until al dente according to package instructions. Drain and rinse with cold water to cool and stop cooking.
- Cut the cucumber in half lengthwise, scoop out seeds with a spoon, then slice into thin pieces.
- In a large bowl, combine cooled pasta, drained onion slices, and cucumber slices.
- Pour the prepared dressing over the salad ingredients and toss gently until fully coated.
- Refrigerate the salad for at least 40 minutes before serving to let flavors meld.
Notes
- Salt and drain cucumbers to reduce excess water and keep salad crisp.
- Use Greek yogurt as a sour cream substitute for a tangier dressing.
- Prepare ingredients separately for make-ahead meal prep to keep texture fresh.
- Keep salad refrigerated up to 3 days; stir before serving to redistribute dressing.