Cool Cucumber and Dill Pasta Salad
A refreshing chilled pasta salad with crisp cucumbers, bright dill, and a tangy lemon dressing. This mediterranean-inspired salads ready in about 35 minutes pairs Fusilli pasta, seeded and diced Cucumber, diced Red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz Fusilli pasta
- 1, seeded and diced Cucumber
- 1/2 cup, diced Red bell pepper
- 1/4 cup, finely chopped Red onion
- 3 tbsp, chopped Fresh dill
- 1, juiced Lemon
- 2 tbsp Olive oil
- 1 tsp Dijon mustard
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/2 cup, crumbled Feta cheese
Instructions
- Step 1: Cook 12 oz fusilli pasta according to package directions until al dente, drain, and rinse under cold water until completely cooled. Toss with 1 tsp olive oil to prevent sticking.
- Step 2: In a large bowl, whisk together 1/4 cup lemon juice, 2 tbsp olive oil, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
- Step 3: Add 1/2 cup diced cucumber, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 3 tbsp chopped fresh dill, and the cooled pasta to the dressing. Toss gently to coat. Fold in 1/2 cup crumbled feta cheese. Cover and refrigerate for at least 1 hour before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cool Cucumber and Dill Pasta Salad take to make?
Total time is about 35 minutes (25 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cool Cucumber and Dill Pasta Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fusilli pasta from drying out.
Can I substitute ingredients in Cool Cucumber and Dill Pasta Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cool Cucumber and Dill Pasta Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cool Cucumber and Dill Pasta Salad?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple and delicious! Made it for my daughter's birthday party and everyone raved.
- ★★★★★
This pasta salad was a hit at my summer picnic! The cool cucumber and dill made it perfect for the heat.
- ★★★★★
Loved the fresh taste. My family devoured it as a side with grilled fish.
