Best Cucumber Pasta Salad Recipes

SHRIMP PASTA SALAD WITH CUCUMBER AND DILL

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Add shrimp, and cook just until opaque throughout, about 30 seconds. Drain, and rinse with cold water to stop the cooking. Drain again.
• Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice, and Dijon; season with salt and pepper.
• Add dressing to pasta mixture, and toss to combine.

PASTA SALAD WITH CHICKEN, CUCUMBER, CHERRY TOMATOES AND FETA

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook according to the package directions; drain and rinse under cold water. Transfer to a large bowl.
• Meanwhile, make the dressing: Combine the garlic, red pepper flakes and olive oil in a small saucepan. Cook over medium heat, stirring, for 3 minutes; let cool. Season with salt and black pepper.
• Add the chicken, cucumber, cherry tomatoes and feta to the pasta. Pour the dressing over the pasta salad and toss to coat. Season with salt and black pepper. Chill for up to 3 hours.

CUCUMBER AND DILL PASTA SALAD

Steps:

• Cook pasta in boiling salted water until al dente. Drain, and rinse in cold water. Transfer noodles to a large bowl.
• In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside.
• Mix cucumbers and tomatoes into the pasta. Pour in dressing, and mix thoroughly. Cover, and refrigerate at least 1 hour and preferably overnight. Stir just before serving.

SMOKED SALMON, DILL AND CUCUMBER PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and chill by running it under cold tap water or, if you have time, putting it in a covered bowl in the refrigerator.
• Combine the yogurt, mayo, dill, salt, pepper, brown sugar, lemon juice and tabasco until well-blended (I use a kitchen mixer for this).
• Toss the dressing with the green onions, cucumber, salmon and pasta, (I use a mixer for this, too) and serve immediately.

CUCUMBER DILL PASTA SALAD

Steps:

• Cook shells per package directions. Drain and rinse with cold water. Drain again.
• In large bowl combine pasta with green onions and cucumbers.
• In another bowl, blend together dressing ingredients, adding more or less of ingredients to get the right taste for you.
• Toss dressing with pasta and refrigerate. Serve cold.
• Note: If refrigerated for long, the cucumbers will "weep" and make the salad less than appealing. Plan to eat this within 2 hours of making.

CUCUMBER-DILL PASTA SALAD

Steps:

• Combine all ingredients in a large salad bowl. Chill until serving time.

CUCUMBER, TOMATO AND PASTA SALAD

Steps:

• Cook rotini as directed on package to al dante; Drain and run pasta under cold water.
• Drizzle italian dressing over pasta, mixing slowly so as not to break apart the pasta pieces. Add in tomatoes, black olives, cucumber, and 5 tablespoons of the feta cheese. Continue mixing ingredients until well-coated.
• Sprinkle remaining feta cheese over pasta mixture and top with almonds. (Instead of almonds I've used Melissa's Salad Sprinkles. This could not be located in RecipeZaar as a recognized ingredient but I wanted to record it in the directions as another option for a salad topper.).
• NOTE: If you don't care for feta cheese, try using Parmesan cheese instead. It tastes just as good and gives the salad a somewhat different flavor. Use only four to five tablespoons instead and mix in as given above.

AVOCADO CUCUMBER PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and let cool, 10 to 15 minutes.
• Mix rotini pasta, tomatoes, cucumbers, olives, Italian dressing, Parmesan cheese, salt, and pepper together in a large bowl. Chill until flavors combine, about 1 hour.
• Toss avocado with lemon juice in a bowl. Mix into the pasta salad before serving.

MARINATED CUCUMBER PASTA SALAD

Steps:

• Cook mostaccioli according to package directions; drain and rinse in cold water. In a large bowl, combine the mostaccioli, cucumber and onions., In a jar with a tight-fitting lid, combine the marinade ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate overnight, stirring occasionally. Serve with a slotted spoon.

CUCUMBER CRAB PASTA SALAD

Steps:

• Please note: cucumber and crab amounts are to your preference. The amounts listed here are a pretty good veggie/crab to noodle ratio.
• Do not use noodles larger than the medium shells. You can use smaller shell noodles, though.
• Boil noodles. Rinse well and let drain for quite a while. Stir them often when draining them to make sure all the water is out of the shells. The less water on them, the better the salad dressing sticks to them.
• Slice cucumber (with or without skin) to your preference. I typically slice it in half lengthwise, then do about 1/8 thin slices.
• Chop the imitation crab into chunks and add to the noodles.
• Sprinkle with salt and dill over entire mixture and stir. Dill should have a nice amount of "speckling" throughout the dish after stirring.
• If serving right away, pour approx 1/2 the bottle of dressing onto the cucumber crab mixture and stir, then slowly add more to lightly cover everything. You don't want the noodles sopping wet with dressing, but you want a nice thin coat on everything in the bowl.
• Chill until serving.
• If you are taking this to a pot luck or making it ahead, assemble everything but the dressing and keep refridgerated. Pour the dressing on just before serving.
• Keep dressing handy for left-overs because it tends to get sucked into the noodles if it sits in the fridge for any length of time.
• Optional: For presentation you can decorate with cherry tomatoes on top and sprinkle with dill for garnish.

COOL CUCUMBER PASTA SALAD

Steps:

• Cook pasta according to package directions.
• Drain & rinse pasta with cold water.
• Place pasta in large bowl.
• Add oil, cucumbers, onions, & tomatoes to bowl.
• Mix remaining ingredients & pour over pasta & veggies & toss.
• Cover & chill for 3-4 hours (I've served it with as little as an hour of chill time).
• Stir before serving & enjoy!

CUCUMBER PASTA SALAD

Steps:

• Break pasta into thirds and cook until done and store in refrigerator to cool. I usually add a little of the Slaw dressing so it doesn't get too stuck together.
• Dice cucumbers into small cubes and cut onions.
• Mix all ingredients together. It is as easy as that. Tastes even better after it has cooled for a while.

COOL CUCUMBER PASTA SALAD

Steps:

• 1. TO MAKE THIS TO EAT RIGHT AWAY: Cook the pasta al dente. Drain and rinse in cold water. Place in large bowl: stir in oil,cucumbers and onion.
• 2. Combine remaining ingredients; pour over salad and toss. Cover and chill for at least 3-4 hours.
• 3. TO MAKE THIS TO FREEZE AND ASSEMBLE LATER: Here is what I changed from about recipe so that you can freeze the cucumber part and add the rest of ingredients later: I combine the cucumbers,onion,sugar and vinegar. (leave out the water if freezing) Then you simply take this mixture out of the freezer,Do not drain the frozen cucumber mixture. let it thaw, and add the rest of ingredients.
• 4. Very refreshing and different! If you freeze it, you can have the taste of summer any time you wish! When I do make it and not freeze it, I do not add as much water as listed. I find that the cucumbers have plenty of water after sitting in fridge for 4 hours. Add water to suit your taste if you make it to eat right away.If I froze it, I dont add the water at all.

TUNA-CUCUMBER-PASTA SALAD

Steps:

• Prepare macaroni or pasta as directed on package. Combine mayonnaise, Italian dressing, mustard, and dill. Add pasta to dressing and mix well. Place vegetables and tuna in salad bowl. Sprinkle with salt and pepper. Add pasta and dressing mixture and toss all ingredients gently. Refrigerate, covered, at least 4 hours before serving.
• NOTES: Good Seasons Italian salad dressing makes an easy, wonderful marinade for chicken on the grill. Place chicken pieces in Ziploc bag with ½ cup salad dressing for at least one hour. Be careful, remembering that the dressing is made with salad oil and will flare up at first as the oil ignites. It can also be used dry as a rub.
• Good Seasons salad dressing is becoming harder to find as Kraft Foods moves toward higher end premium dressings.

KIM'S SUMMER CUCUMBER PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes. Drain and rinse several times with cold water until pasta is cool.
• Stir pasta, cucumber, onion, and dill in a salad bowl. Whisk vinegar, sugar, water, vegetable oil, mustard, salt, and black pepper in a separate bowl until sugar and salt have dissolved. Pour dressing over the pasta mixture and toss lightly to coat with dressing. Let chill for 2 hours before serving.

COOL CUCUMBER PASTA SALAD

Steps:

• Cook the pasta according to package directions; drain and rinse in cold water.
• Place in a large bowl.
• Stir in oil, cucumbers and onion.
• Combine remaining ingredients and pour over salad and mix.
• Cover and chill 3-4 hours, stirring occasionally.
• Serve with a slotted spoon.

CUCUMBER PASTA SALAD

Steps:

• 1. Do not rinse macaroni as it needs the starch to thicken the dressing. Mix the dressing separately. Add to ingredients.
• 2. Let sit overnight to absorb flavor. A MUST!!

CUCUMBER PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In large bowl, combine pasta, cucumber, celery and onion. In small bowl, combine dressing, buttermilk and celery seed. Toss salad with dressing and serve.

PASTA SALAD WITH CHICKEN, CUCUMBER, CHERRY TOMATO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta until al dente',drain and rinse under cold water. Transfer to a large bowl resealable bowl.
• Add the chicken, cucumber, cherry tomatoes and feta to the bowl with the pasta. If some don't care for feta-like my son, it can be added to each individual serving.
• Make the dressing: Cook the garlic and red pepper flakes in a small saucepan with the olive oil over medium heat, stirring, 3 minutes; let cool. Season with salt and pepper. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill 1 Hour. Refridgerate any leftovers. Enjoy!

LOW-FAT CUCUMBER PEPPER PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook the pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse the pasta with cold water until cooled; drain.
• Stir cucumbers, green bell peppers, banana peppers, jalapeno peppers, Colby cheese, and Italian-style salad dressing in a bowl; add cooled pasta and mix until pasta is coated completely with dressing.