Description
This Fresh Cucumber Pasta Salad offers a cool and refreshing twist on traditional pasta dishes, combining tender rotini pasta with crisp cucumbers, juicy cherry tomatoes, and a creamy Greek yogurt dressing infused with fresh dill and a hint of lemon. Perfect for a light lunch or a summer side dish, this salad is easy to prepare and ideal for a healthy, flavorful meal.
Ingredients
Scale
Salad
- 3 cups cooked rotini pasta (whole grain or gluten-free options can be used)
- 1.5 cups cucumber slices (fresh, firm cucumbers)
- 1 cup cherry tomatoes, halved
- 0.5 cup red onion, thinly sliced (soaked in cold water to mellow flavor)
- 1/3 cup fresh dill, chopped
Dressing
- 0.5 cup Greek yogurt
- 3 tbsp mayonnaise (light mayo for a lighter version)
- 2 tbsp lemon juice
- 1 tbsp olive oil
- Salt and black pepper, to taste
Instructions
- Combine Salad Ingredients: In a large bowl, toss together the cooked rotini pasta, cucumber slices, cherry tomatoes, red onion, and fresh dill until evenly mixed.
- Prepare Dressing: In a separate bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, and olive oil until the mixture is smooth and creamy.
- Mix Salad and Dressing: Pour the yogurt-based dressing over the pasta and vegetable mixture, then gently stir to coat all ingredients thoroughly.
- Season: Sprinkle salt and black pepper over the salad, adjusting the amounts according to your taste preferences.
- Chill: Cover the salad and place it in the refrigerator to chill for at least 30 minutes, allowing the flavors to meld and the salad to cool before serving.
Notes
- For a lighter version, use light mayonnaise or reduce the amount used.
- Soaking red onion slices in cold water helps mellow their sharpness for a milder taste.
- This salad can be prepared a few hours ahead, making it great for meal prep or picnics.
- Use gluten-free pasta to make the dish suitable for gluten-sensitive individuals.
- Adjust lemon juice and seasoning to your preference for a more tangy or mild flavor.
