Getting my kids to eat a vegetable used to feel like a full-blown negotiation. Broccoli got the side-eye. Salad got pushed around the plate like a chess piece nobody wanted to move. But cucumbers? The second I started slicing them into this pasta salad, it was like I'd smuggled in some exotic delicacy instead of the same cucumber that had been sitting in my crisper drawer for a week.

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Johnny's the one who actually cracked this code. He's already our resident pasta salad king around here (if you know, you know), but this one might be his masterpiece - because it's the rare recipe that gets a "yes please" from every single kid at the table, no bribery required. Crisp cucumbers, a creamy dill dressing, and just enough tang to keep it interesting. It disappears fast, and not just with the grown-ups.

Why You'll Love This Recipe

• Kid-approved, no negotiating required - somehow cucumbers in pasta salad get zero pushback
• Creamy without mayo - sour cream keeps it rich and tangy, not heavy
• Make-ahead friendly - it actually gets better after an hour in the fridge
• Simple ingredients - nothing exotic, just pantry and produce-drawer basics
• Feeds a crowd - perfect for potlucks, cookouts, or just a big family dinner

Ingredients

• 8 oz rotini pasta noodles
• 3 baby cucumbers, sliced
• ¼ of a red onion, sliced
• ½ cup sour cream
• 2 tablespoon lemon juice
• 1 tablespoon dill weed
• ¼ teaspoon garlic powder
• Salt and pepper, to taste

Tools You'll Need

• Measuring cups and spoons
• Large pot
• Colander
• Small bowl
• Whisk
• Large bowl
• Silicone spoon or spatula

Directions

Step 1: Prep the veggies. Slice the cucumbers and red onion and set them aside.

Step 2: Cook the pasta. Cook the rotini according to package directions until tender. Drain in a colander and run under cold water for a few minutes until fully cooled.

Step 3: Make the dressing. While the pasta cooks, whisk together the sour cream, lemon juice, dill weed, and garlic powder in a small bowl.

Step 4: Combine. Add the cooled pasta to a large bowl along with the sliced cucumbers and red onion. Pour the dressing over top and toss to coat.

Step 5: Season. Sprinkle with salt and pepper and toss again to combine.

Step 6: Chill. Cover and refrigerate for at least 1 hour before serving. If chilling longer, you may need to stir in a splash more sour cream or a squeeze of lemon to loosen it back up.

Tara's Tips

• Baby cucumbers are the move here - they're mild, less seedy, and give you that satisfying crunch without any bitterness that might make a picky eater suspicious.
• If your kids are cucumber-obsessed like mine, don't be shy about doubling the cucumbers. Nobody's complained yet.
• A good large mixing bowl makes tossing everything together so much easier.
• This salad spinner is a game changer if you're washing a big batch of produce.

Serving Ideas

This is the perfect side for grilled hot dog kabobs, a summer cookout spread. It also holds its own on a potluck table next to our cowboy pasta salad or Greek pasta salad if you want to offer a few pasta salad options side by side.

Storage

Store leftovers covered in the refrigerator for up to 3 days. The dressing will absorb into the pasta over time, so stir in a little extra sour cream or a splash of lemon juice before serving again if it needs refreshing.

Yield: 10

Creamy Cucumber Pasta Salad with Dill

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This creamy cucumber pasta salad is the best pasta salad you'll make all summer!

Prep Time 15 minutes

Cook Time 12 minutes

Additional Time 1 hour

Total Time 1 hour 27 minutes

Ingredients

• 8 oz rotini pasta noodles
• 3 baby cucumbers, sliced
• ¼ of a red onion, sliced
• ½ cup sour cream
• 2 tablespoon lemon juice
• 1 tablespoon dill weed
• ¼ teaspoon garlic powder
• Salt and Pepper, to taste

Instructions

1. Cut the vegetables and set aside.
2. Cook the noodles according to package directions until tender, then pour into a colander in the sink and run under cold water for a few minutes until cooled.
3. While the noodles are cooking, whisk together the sour cream, lemon juice, dill and garlic.
4. Dump the cooled noodles into a bowl, then add the chopped veggies and pour the dressing over. Toss to coat. 
5. Sprinkle it with salt and pepper, then toss again.
6. Cover and chill for 1 hour. If chilling for longer than an hour, you may need to stir in more dressing.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 66Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 7mgSodium: 6mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 2g

Give this one a try next time you need a veggie win at your table - I promise, even the pickiest little eaters won't be able to resist it!