Cucumber Crunch Pasta Salad

The first time I brought this pasta salad to a summer potluck, my friend Sarah actually chased me down before I left to demand the recipe. Something about that everything bagel seasoning creates this addictive flavor that people cannot quite identify but absolutely cannot stop eating. I have since learned to make double batches because it disappears faster than you would believe.

Last July I made this for my daughters birthday party and watched three adults hovering around the serving bowl, claiming they were just taste testing. My brother in law stood there eating it straight from the bowl with a fork while pretending to help set the table. That is when I knew this recipe had officially become a family legend.

Ingredients

• 225 g small shell pasta: Those little cups catch the dressing and seasoning in every single bite
• 1 tsp salt: Salting the pasta water is the difference between bland and flavorful
• 2 cups cucumber diced: English cucumbers stay crunchier longer than regular ones
• 2 green onions thinly sliced: Both white and green parts add mild onion flavor
• 2 tbsp fresh dill finely chopped: Fresh dill makes this sing, dried just does not compare
• 120 ml sour cream: Creates that creamy base Greek yogurt works too
• 60 ml mayonnaise: Balances the tang and adds richness
• 1 tbsp lemon juice: Fresh squeezed brightness cuts through the cream
• 1 tsp Dijon mustard: Adds just enough sharpness to keep things interesting
• 1 clove garlic minced: One clove is plenty, you do not want to overpower the other flavors
• ½ tsp salt: Brings everything together
• ¼ tsp ground black pepper: Freshly ground makes a noticeable difference
• 1½ tbsp everything bagel seasoning: The star of the show, do not be shy with it

Instructions

Cook the pasta perfectly:

Boil those shells in salted water until they are tender but still have a little bite, then rinse under cold water until completely cool

Whisk up the magic:

Combine sour cream, mayonnaise, lemon juice, Dijon, garlic, salt, and pepper until you have a smooth creamy dressing

Bring it all together:

Toss the cooled pasta with cucumber, green onions, and dill until everything is evenly distributed

Sprinkle the secret:

Fold in that everything bagel seasoning gently so you do not crush the pasta

Let it rest:

Chill for at least 30 minutes because the flavors need time to become best friends

Save Pin

My mom started requesting this for every family gathering after I served it at Easter brunch last year. She called me the next day to say the leftovers were even better than the first round, which is saying something coming from her.

Make Ahead Magic

I have learned through countless picnics that this pasta salad holds up beautifully for hours. The pasta absorbs the dressing without becoming mushy, and those cucumbers stay surprisingly crisp.

Customization Station

Sometimes I toss in diced bell peppers or shredded carrots when I want more color. My neighbor adds chickpeas to make it more filling for her vegetarian daughter, and honestly it is brilliant.

Serving Suggestions

This pasta salad has become my go to alongside anything grilled. The cool creaminess balances perfectly with hot and smoky flavors from the grill.

• Serve alongside grilled chicken or salmon for a complete meal
• Bring it to potlucks because it travels well and serves a crowd
• Pair with crusty bread and call it dinner on hot summer nights

Save Pin

Every time I make this recipe, I think about how something so simple can bring so much joy to a table. That is the kind of food worth making again and again.

Recipe Help & FAQs

→ How long should I chill the pasta salad before serving?

Chill for at least 30 minutes to allow flavors to meld. For even better taste, refrigerate up to 24 hours before serving.

→ Can I make this pasta salad ahead of time?

Absolutely. This salad keeps well refrigerated for up to 2 days. The pasta absorbs the dressing beautifully, enhancing the flavor over time.

→ What can I substitute for everything bagel seasoning?

Mix poppy seeds, sesame seeds, dried garlic, dried onion, and coarse salt. Or use za'atar for a different but equally delicious flavor profile.

→ How do I prevent the pasta from getting soggy?

Rinse cooked pasta thoroughly under cold water to stop cooking and remove excess starch. Ensure pasta is completely cooled before mixing with dressing.

→ Can I use different pasta shapes?

Small shapes like elbows, rotini, or farfalle work well. Choose pasta that holds dressing in its crevices for maximum flavor absorption.

→ Is this suitable for meal prep?

Perfect for meal prep. Portion into individual containers and store refrigerated. The flavors actually improve after sitting for a day.