Cucumber Pasta Salad
A refreshing and light cucumber pasta salad perfect for warm days, combining crisp cucumbers with tender pasta and a tangy dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 8 oz rotini pasta
- 1 large cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/3 cup Greek yogurt
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
- In a large bowl, combine the cooked pasta, diced cucumber, cherry tomatoes, red onion, and fresh dill.
- In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, salt, and pepper.
- Pour the dressing over the pasta mixture and toss to combine evenly.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
For extra crunch, add toasted sunflower seeds or diced bell peppers before serving.