Simple Cucumber Dill Pasta Salad

I’ve been obsessed with this cucumber dill pasta salad ever since I threw it together for a picnic last month and watched it disappear in minutes. The combination of cool, crisp cucumber and tons of fresh dill makes it incredibly refreshing on hot days, and it’s honestly one of those recipes where I can’t stop sneaking bites straight from the bowl. Trust me, you’ll want to make a double batch because everyone always comes back for seconds!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1250-1400
• Protein: 35-40 g
• Fat: 55-65 g
• Carbohydrates: 155-175 g

Ingredients

For the pasta salad:

• 3 cups pasta (I always use De Cecco fusilli for the best texture)
• 2/3 cup mozzarella (diced into 1/2-inch cubes)
• 1/2 cucumber (thinly sliced into half-moons)
• 8 radishes (sliced paper-thin for a crisp bite)
• 1/2 cup fresh dill
• 1/2 cup fresh basil
• 1/4 cup fresh parsley
• 1 handful arugula
• 1 teaspoon lemon zest (freshly grated)

For the dressing:

• 1/4 cup olive oil (I prefer Lucini Premium Select for dressings)
• 1 tablespoon apple cider vinegar
• 1 garlic clove (freshly minced for best flavor)
• 1 1/2 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 pinch red pepper flakes

Step 1: Prepare Mise en Place and Cook Pasta

• 3 cups pasta
• 1/2 cucumber
• 8 radishes
• 1 garlic clove
• 2 tablespoons olive oil

While bringing a pot of salted water to a boil, slice the cucumber into thin half-moons and the radishes paper-thin—I like to use a mandoline for the radishes to get them as crispy as possible.

Finely mince the garlic clove and set aside.

Once the water boils, cook the pasta until just past al dente (about 1-2 minutes beyond the package instructions) so it holds up well when tossed with the dressing.

Drain the pasta and toss immediately with 2 tablespoons of the olive oil to prevent sticking as it cools.

Step 2: Make the Dressing

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 1/2 tsp honey
• minced garlic from Step 1
• 1 teaspoon lemon zest
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 pinch red pepper flakes

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, honey, minced garlic, lemon zest, salt, black pepper, and red pepper flakes.

Taste and adjust the seasoning—I find the acidity needs to be bold enough to shine through once everything is mixed together.

Let the dressing sit for a minute to allow the flavors to meld before using.

Step 3: Prepare Fresh Herbs and Cheese

• 1/2 cup fresh dill
• 1/2 cup fresh basil
• 1/4 cup fresh parsley
• 2/3 cup mozzarella

While the pasta cools, roughly chop the fresh dill, basil, and parsley (keeping them separate from the delicate arugula for now).

Cut the mozzarella into 1/2-inch cubes.

Having all your components prepped and ready will make the final assembly quick and ensure everything stays fresh and vibrant.

Step 4: Assemble the Salad

• cooled pasta from Step 1
• sliced cucumber and radishes from Step 1
• mozzarella cubes from Step 3
• chopped herbs from Step 3
• dressing from Step 2
• 1 handful arugula

Once the pasta has cooled to room temperature, transfer it to a large bowl.

Add the sliced cucumber and radishes from Step 1, the mozzarella cubes, and the chopped herbs (dill, basil, and parsley).

Pour the dressing from Step 2 over everything and toss gently but thoroughly to coat all the ingredients evenly.

Fold in the handful of arugula last—this keeps it from wilting and ensures it stays tender and peppery as a final textural contrast.

Simple Cucumber Dill Pasta Salad

Delicious Simple Cucumber Dill Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 4 servings

Calories: 1325

Ingredients Method

Ingredients

  

For the pasta salad:

• 3 cups pasta (I always use De Cecco fusilli for the best texture)
• 2/3 cup mozzarella (diced into 1/2-inch cubes)
• 1/2 cucumber (thinly sliced into half-moons)
• 8 radishes (sliced paper-thin for a crisp bite)
• 1/2 cup fresh dill
• 1/2 cup fresh basil
• 1/4 cup fresh parsley
• 1 handful arugula
• 1 teaspoon lemon zest (freshly grated)

For the dressing:

• 1/4 cup olive oil (I prefer Lucini Premium Select for dressings)
• 1 tablespoon apple cider vinegar
• 1 garlic clove (freshly minced for best flavor)
• 1 1/2 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 pinch red pepper flakes

Method

 

1. While bringing a pot of salted water to a boil, slice the cucumber into thin half-moons and the radishes paper-thin—I like to use a mandoline for the radishes to get them as crispy as possible. Finely mince the garlic clove and set aside. Once the water boils, cook the pasta until just past al dente (about 1-2 minutes beyond the package instructions) so it holds up well when tossed with the dressing. Drain the pasta and toss immediately with 2 tablespoons of the olive oil to prevent sticking as it cools.
2. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, honey, minced garlic, lemon zest, salt, black pepper, and red pepper flakes. Taste and adjust the seasoning—I find the acidity needs to be bold enough to shine through once everything is mixed together. Let the dressing sit for a minute to allow the flavors to meld before using.
3. While the pasta cools, roughly chop the fresh dill, basil, and parsley (keeping them separate from the delicate arugula for now). Cut the mozzarella into 1/2-inch cubes. Having all your components prepped and ready will make the final assembly quick and ensure everything stays fresh and vibrant.
4. Once the pasta has cooled to room temperature, transfer it to a large bowl. Add the sliced cucumber and radishes from Step 1, the mozzarella cubes, and the chopped herbs (dill, basil, and parsley). Pour the dressing from Step 2 over everything and toss gently but thoroughly to coat all the ingredients evenly. Fold in the handful of arugula last—this keeps it from wilting and ensures it stays tender and peppery as a final textural contrast.