Creamy Cucumber Dill Pasta Salad

Name: Creamy Cucumber Dill Pasta Salad
Prep time: 33 min
Cook time: 13 min
Total time: 46 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb (454 g) small pasta shells, dried; 1 tbsp (10 g) kosher salt (Diamond Crystal), for the pasta water; 2 medium (about 1½ lb total) (650 g) English cucumbers, unpeeled, halved lengthwise, seeds scooped out with a spoon, cut into ½-inch dice (about 3½ cups); ½ tsp (2 g) kosher salt (Diamond Crystal), for salting the cucumbers; ½ medium (about 3 oz) (85 g) red onion, finely diced (about ½ cup); 1 cup (245 g) plain whole-milk Greek yogurt, cold, straight from the fridge; ¾ cup (170 g) mayonnaise; 4 tbsp (60 ml) fresh lemon juice, from about 2 lemons, plus a little more if needed at the end; 2 tsp (4 g) lemon zest, finely grated (zest the lemons before juicing them); 1 tbsp (15 g) Dijon mustard; 1 medium clove (4 g) garlic, peeled and finely grated into a paste; ⅔ cup, loosely packed (about 10 g) (10 g) fresh dill, thick stems removed, fronds finely chopped (about ⅓ cup chopped); 1 tsp (3 g) kosher salt (Diamond Crystal), plus more to taste; ¾ tsp (1½ g) black pepper, freshly ground; 3 tbsp (45 ml) whole milk, for loosening the salad just before serving, as needed (optional)

From the MyKitchenBank Kitchen

Tender small shells, crisp salted cucumber and sharp red onion are tossed in a tangy Greek yogurt and mayonnaise dressing brightened with lemon and plenty of fresh dill. It's cool, creamy and refreshing, and it's an easy make-ahead side for cookouts, picnics and potlucks.

Prep: 33 min
Cook: 13 min
Wait: 1 hr 10 min
Total: 1 hr 56 min
Makes: About 12 cups (8 side-dish servings of about 1½ cups each)

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Ingredients

8 servings

For the salad
1 lb (454 g) small pasta shells, dried
1 tbsp (10 g) kosher salt (Diamond Crystal), for the pasta water
2 medium (about 1½ lb total) (650 g) English cucumbers, unpeeled, halved lengthwise, seeds scooped out with a spoon, cut into ½-inch dice (about 3½ cups)
½ tsp (2 g) kosher salt (Diamond Crystal), for salting the cucumbers
½ medium (about 3 oz) (85 g) red onion, finely diced (about ½ cup)
For the dressing
1 cup (245 g) plain whole-milk Greek yogurt, cold, straight from the fridge
¾ cup (170 g) mayonnaise
4 tbsp (60 ml) fresh lemon juice, from about 2 lemons, plus a little more if needed at the end
2 tsp (4 g) lemon zest, finely grated (zest the lemons before juicing them)
1 tbsp (15 g) Dijon mustard
1 medium clove (4 g) garlic, peeled and finely grated into a paste
⅔ cup, loosely packed (about 10 g) (10 g) fresh dill, thick stems removed, fronds finely chopped (about ⅓ cup chopped)
1 tsp (3 g) kosher salt (Diamond Crystal), plus more to taste
¾ tsp (1.5 g) black pepper, freshly ground
3 tbsp (45 ml) whole milk, for loosening the salad just before serving, as needed (optional)

Equipment (10)

Large pot (6-quart / 5.7 L or bigger)
Colander
Large rimmed baking sheet (18×13-inch / 46×33 cm)
Large mixing bowl (5-quart / 4.7 L or bigger)
Medium bowl for the dressing and a small bowl for the onion
Fine-mesh strainer
Microplane or fine grater
Chef's knife and cutting board
Spoon for seeding cucumbers
Clean kitchen towel or paper towels

Steps

Before you start

Plan on about 2 hours from start to serving. The salad needs at least 1 hour in the fridge to chill and let the flavors blend.
Use full-fat plain Greek yogurt and a good-quality mayonnaise. Low-fat versions make a thinner, less creamy dressing.
Use fresh dill only. Dried dill won't give the same bright flavor here.
Follow the steps in order: the cucumbers drain and the water heats while you make the dressing, so the pasta is only cooked once everything else is ready.
Zest the lemons before juicing them.

1
Salt the cucumbers
- Halve the cucumbers lengthwise and run a spoon down the center of each half to scoop out the seeds.
- Cut into ½-inch (1 cm) dice.
- Put the diced cucumber in a colander set over a bowl or in the sink, sprinkle with ½ tsp kosher salt and toss.
- Leave it to drain while you do the next steps (about 20 minutes in total).
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Ready when: The cucumber pieces look slightly glossy and water is dripping into the bowl or sink.
Tip: Salting pulls out excess water that would otherwise thin the dressing as the salad sits.
2
Start water, soak onion
- Fill a large pot (6-quart / 5.7 L or bigger) with 4 quarts (3.8 L) of water, add 1 tbsp kosher salt and cover.
- Set over high heat; it will take 12 to 15 minutes to boil, so do not add the pasta yet.
- Put the diced red onion in a small bowl, cover with cold water and leave it to mellow the raw bite.
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Ready when: The pot is covered and heating; the onion is fully submerged.
3
Make the dressing
- In a medium bowl, whisk the Greek yogurt, mayonnaise, lemon juice, lemon zest, Dijon, grated garlic, 1 tsp salt and the pepper until smooth.
- Stir in the chopped dill, but set aside about 1 tablespoon of it for sprinkling on top at the end.
- Refrigerate the dressing until needed.
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Ready when: The dressing is smooth, thick and pale with no streaks of mayonnaise or mustard.
Tip: The dressing should taste slightly too tangy and salty. The pasta and cucumber will soften both.
4
Dry the vegetables
- Press the cucumber gently in the colander to release more liquid, then pat it dry in a clean kitchen towel or with paper towels.
- Drain the soaked onion well in a fine-mesh strainer and pat it dry too.
- Check the pot: when large bubbles break across the whole surface, move on.
- If it isn't boiling yet, wait.
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Ready when: The cucumber pieces feel damp, not wet, and no water pools on the towel when pressed.
5
Cook the shells
- Add the shells to the boiling water and stir well.
- Lower the heat to medium-high to keep a steady boil, and stir again after 1 minute.
- Cook for 1 minute longer than the shortest time on the package, usually 9 to 11 minutes total.
- Stay nearby so you can drain right away.
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Ready when: A shell bitten in half has no chalky white center and feels soft but not mushy.
Tip: Taste a shell at the 9-minute mark. Undercooked pasta turns hard and chewy once chilled.
6
Drain and cool pasta
- Drain the pasta in a colander and rinse under cold running water for about 30 seconds, tossing, until no longer steaming.
- Shake out as much water as you can, then spread the shells on a rimmed baking sheet.
- Let them stand for 10 minutes so the surface moisture evaporates.
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Ready when: The shells feel cool and dry to the touch, not wet or sticky.
Tip: Warm pasta absorbs the dressing and makes the salad greasy and dull, so make sure it is fully cooled.
7
Toss the salad
- Put the cooled shells in a large mixing bowl (5-quart / 4.7 L or bigger).
- Add the cucumber, onion and all of the dressing.
- Fold gently with a large spoon or spatula for about 1 minute, until every shell is evenly coated.
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Ready when: The shells and vegetables are evenly coated with no pockets of dry pasta or plain dressing.
Tip: It will look generously dressed now. The pasta soaks up some of it as it chills.
8
Chill to blend
- Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, so the pasta absorbs the dressing and the flavors blend.
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Ready when: The salad is cold all the way through and the dressing has thickened slightly.
9
Adjust and serve
- Stir the salad well.
- If it looks dry or stiff, stir in milk 1 tbsp at a time, up to 3 tbsp (45 ml), until creamy again.
- Taste and add a pinch of salt or a squeeze of lemon if needed.
- Sprinkle with the reserved dill and serve cold.
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Ready when: The salad is glossy and creamy, and a spoonful holds together without being gluey or runny.
Tip: Chilled food tastes less salty, so always do a final taste test after chilling.

Good to know

Tips

Cool the pasta completely before dressing it. Warm pasta soaks up the dressing and turns the salad greasy.
Salting and drying the cucumbers keeps the dressing thick instead of watery.
Zest the lemons before juicing them. It's much easier to zest a whole lemon.
For a bigger crowd, double the recipe and toss in a very large bowl. Chill in two containers so it cools faster.

Make ahead

Make the salad up to 1 day ahead and refrigerate it covered. For best texture, keep the dressing separate and toss it with the pasta and vegetables at least 1 hour before serving. Stir in a splash of milk before serving, since the pasta will absorb some dressing overnight.

Storage & reheating

Room temperature: no more than 2 hours (1 hour if it's hotter than 90°F / 32°C outside). Fridge: airtight container for up to 4 days. The cucumbers soften and release a little water over time, so stir well before serving. Freezer: not recommended, because the dressing separates and the cucumbers turn watery. Serve cold with no reheating.

Substitutions

small pasta shells → Small pasta of a similar size, such as ditalini, elbows or small farfalle. Cook according to the package and keep the 1 lb (454 g) quantity. Pasta with ridges or cups holds the dressing best.
plain whole-milk Greek yogurt → Sour cream. Use the same amount for a richer, slightly milder dressing.
red onion → Thinly sliced scallions (about 4, white and green parts). These give a gentler onion flavor, and there is no need to soak them.
English cucumbers → Persian cucumbers (about 8 small, 650 g). They have thin skin and few seeds, so you can skip the seeding.