Switch up your side dish game with this creamy Cucumber Pasta Salad! Loaded with garden cucumbers, fresh tomatoes, and a creamy lemon dill dressing, it’s the perfect side salad for all your summer meals!

Summertime is all about salads… and if you ask me, you can never have too many recipes. They’re the perfect addition to picnics, pot lucks, or cook outs, and they double as a light and delicious lunch.

This Cucumber Pasta Salad is one of our all time favorites, not only because it has the BEST flavors, but because it’s the perfect way to make use of fresh garden veggies!

A simple combination of bowtie pasta, cucumbers, tomatoes, onion, and a creamy lemon dill dressing, it’s one of those dishes that just screams summer… and one you’re sure to make again and again!

Ingredients in Cucumber Pasta Salad

Pasta – Cooked pasta forms the base for this recipe. I used bowtie noodles for their size and shape, but you can substitute any shape. Other good options are penne, rotini, or macaroni. You can also feel free to use whole wheat, gluten free, or any variety of noodles that suit your tastes.

Cucumbers – I used 1 English cucumber, which is always a favorite in salads due to its small seed size. You can feel free to use any variety of cucumbers you have on hand or in your garden.

Tomatoes – I used grape tomatoes in this recipe, also because of their small seed size. You could also use Roma, Beefsteak, or any of your favorites.

Onion – 1/4 cup of red onion adds a delicious pop of flavor to this salad. You can also substitute sliced green onion or omit the onion altogether if you prefer.

Mayo – I used full fat Hellman’s Mayo as the base of the creamy dressing. You can use any type OR substitute Miracle Whip or Greek yogurt.

Lemon juice – A touch of lemon juice brightens up the dressing and pairs well with the fresh dill. You can use either fresh or bottled juice.

Dill – 1-2 Tablespoons of fresh dill gives this pasta salad all the flavor it needs! You can substitute dried dill in its place, but fresh will always yield better flavor.

Salt & pepper

How to make Cucumber Pasta Salad

Boil the noodles – Start by boiling the noodles according to package instructions. I would suggest cooking until al dente, then draining and rinsing with cold water.

Chop the veggies – While the noodles are boiling, chop the cucumbers, tomatoes, and red onion to desired size.

Prepare the dressing – In a small mixing bowl, combine the mayo, lemon juice, fresh dill, salt & pepper and mix well.

Combine – Combine cooled noodles with veggies and dressing. Mix well. Top with additional fresh dill and fresh cracked pepper.

Recipe variations

Use any type or shape of pasta
Add avocado, bell peppers, and/or fresh spinach
Substitute fresh basil for dill
Use Miracle Whip in place of Mayo
Substitute dried dill for fresh

Make-ahead & storage tips

To make this salad in advance, you can boil the noodles, chop the veggies, and prepare the dressing, then simply store them all individually in the refrigerator until you’re ready to combine and serve. The recipe can also be made in its entirety and stored for up to 24 hours before serving.

Leftover pasta salad should be stored in an airtight container in the refrigerator and eaten within 3-4 days.

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