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This cucumber pasta salad is the kind of dish I keep on rotation all summer long. It’s light yet filling, tangy yet creamy, and always a crowd-pleaser at warm-weather gatherings or easy lunches.
The first time I made this for a picnic, there wasn’t a bite left. Now it’s a staple anytime friends come over for lunch on the patio.
Ingredients
- Whole-wheat orecchiette pasta: adds fiber and holds dressing in each bite
- English cucumber: offers crunch and hydration with minimal seeds
- Cherry tomatoes: bring a sweet burst and vibrant color
- Red onion: adds a gentle bite that mellows as it chills
- Fresh dill: brightens the flavor with grassy citrus notes
- Mayonnaise: provides a creamy base that balances the vinegar
- White vinegar: lifts and sharpens the overall taste
- Sugar: smooths acidity and balances flavor
- Salt: enhances each ingredient's profile
- Ground black pepper: adds depth and subtle heat
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the orecchiette until al dente. This will take around 10 minutes. Rinse under cold water to stop the cooking and cool it completely. Drain well and place in a large bowl.
- Prep the Vegetables:
- While the pasta cooks slice the cucumber lengthwise and then into thin half-moons. Halve the cherry tomatoes and slice the red onion very thin. Chop the fresh dill finely so it distributes evenly throughout.
- Make the Dressing:
- In a small bowl whisk together the mayonnaise vinegar sugar salt and pepper until smooth and cohesive. Taste and adjust for tanginess or sweetness as needed.
- Combine Everything:
- Add the vegetables and chopped dill to the pasta. Pour the dressing over and toss gently but thoroughly to coat each bite. Let it chill in the refrigerator for at least 30 minutes to let the flavors meld and the texture firm up.
- Serve and Enjoy:
- Give the salad a final toss before serving. Add a bit more dill or a squeeze of lemon if desired. Perfect with grilled foods or as a standalone light meal.
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You Must Know
My favorite part is how the dill perfumes the whole bowl with citrusy green notes. I once served this at a family gathering and my aunt asked for the dressing recipe on the spot.
Storage Tips
Store in an airtight container in the fridge and consume within 8 hours for best flavor and texture. The dressing may thicken slightly so give it a gentle stir before serving.
Ingredient Substitutions
Any small pasta like rotini or cavatappi can replace orecchiette. Apple cider vinegar gives a fruitier punch compared to white vinegar. You can use Persian cucumbers instead of English if that's what you have.
Serving Suggestions
Serve it alongside grilled shrimp chicken or tofu. It works well as a hearty lunch on its own too. For extra color add shredded carrots or bell pepper.
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Cultural Context
Pasta salad has been a summer staple across many American households. This version takes a lighter Mediterranean approach with fresh dill and crisp vegetables replacing heavier deli-style versions.
Frequently Asked Questions About Recipes
- → Can I substitute the white vinegar with apple cider vinegar?
Yes, apple cider vinegar adds a fruitier, slightly sweeter note and works well in the creamy dressing.
- → How do you prevent cucumber pasta salad from getting soggy?
Drain the pasta well and chill it before mixing. Add cucumbers just before serving to keep them crisp.
- → Can I use any kind of cucumber?
English cucumbers are ideal for their thin skin and fewer seeds, but Persian cucumbers also work nicely.
- → How do I get perfectly cooked pasta?
Cook pasta just until al dente, then rinse with cold water to stop the cooking and prevent sticking.
- → What other pasta shapes can I use?
Bow tie, rotini, or cavatappi are great alternatives that also hold the creamy dressing effectively.