Creamy Cucumber Carrot Pasta Salad

Description

This Creamy Cucumber Carrot Pasta Salad is fresh, crunchy, creamy, and incredibly easy to make. Tender pasta is tossed with crisp cucumber, sweet carrots, celery, red onion, and fresh dill, then coated in a tangy, creamy dressing. It’s perfect for summer lunches, BBQs, picnics, potlucks, or as a simple side dish for dinner. Chill it before serving for the best flavor!

🥗 Full Recipe

Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 55 minutes
Servings: 6

Ingredients

For the Salad

• 2 cups small pasta, uncooked
• 1 cup cucumber, diced
• 1 cup carrots, diced
• ½ cup celery, finely chopped
• ¼ cup red onion, finely chopped
• 2 tablespoons fresh dill, chopped

For the Creamy Dressing

• ½ cup mayonnaise
• ¼ cup Greek yogurt or sour cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon dried dill
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 1–2 tablespoons milk, if needed to thin the dressing

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until tender.
2. Cool the pasta: Drain and rinse the pasta under cold water. Let it cool completely.
3. Prepare the vegetables: Dice the cucumber and carrots and finely chop the celery, red onion, and fresh dill.
4. Make the dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, dried dill, salt, and black pepper.
5. Combine: Add the cooled pasta and vegetables to a large bowl.
6. Add dressing: Pour the creamy dressing over everything and gently toss until well coated.
7. Chill: Cover and refrigerate for at least 30 minutes.
8. Serve: Stir before serving. Add a little extra dill and freshly cracked black pepper on top.

💡 Pro Tips

• Use English cucumber for less water and a crispier texture.
• Don’t overcook the pasta—it should be tender but firm.
• Rinse the cooked pasta with cold water to stop the cooking process.
• For a lighter salad, use more Greek yogurt and less mayonnaise.
• If the salad becomes dry after refrigeration, stir in 1–2 tablespoons of milk or Greek yogurt.
• For extra protein, add grilled chicken, tuna, chickpeas, or boiled eggs.

❓ Recipe Q&A

Q: Can I make this pasta salad ahead of time?
A: Yes! It can be prepared several hours ahead or the night before. Keep it refrigerated and stir well before serving.

Q: Can I use Greek yogurt instead of mayonnaise?
A: Yes. You can replace some or all of the mayonnaise with plain Greek yogurt for a lighter, tangier dressing.

Q: What type of pasta works best?
A: Rotini, elbow macaroni, shells, bow ties, or small penne all work well.

Q: How long does it last in the refrigerator?
A: Store it in an airtight container and enjoy within about 3 days for the best texture and freshness.

Q: Can I add protein?
A: Absolutely. Diced grilled chicken, tuna, chickpeas, or hard-boiled eggs make excellent additions.

Q: Can I make it without dairy?
A: Yes. Use a dairy-free mayonnaise and dairy-free yogurt alternative.

Q: Why is my pasta salad dry after chilling?
A: Pasta absorbs dressing as it sits. Simply mix in a spoonful or two of Greek yogurt, mayonnaise, or milk before serving.

Q: Can I add other vegetables?
A: Definitely! Bell peppers, peas, corn, broccoli, or cherry tomatoes would all be delicious additions.