Go Back
a plain bowl of corkscrew cavatappi pasta with thin green-edged cucumber half-moons, tiny red-onion pieces and fine mint flecks in a thick pale creamy yogurt dressing
Rachel Kim

Creamy Cucumber Pasta Salad

Salt the cucumber and blot it dry before it meets the yogurt dressing, because fresh cucumber can release enough water to thin a carefully mixed bowl. Mint and lemon give this salad a cool, clean flavor without pickle brine or cheddar. Use small half-moons that sit easily beside the cavatappi. A short chill helps the dressing settle around the pasta, and a final gentle toss redistributes it without breaking the cucumber into watery scraps.
Print Recipe Pin Recipe
Prep Time 55 minutes
Cook Time 12 minutes
Total Time 1 hour 7 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry cavatappi
  • 1 tbsp fine salt for pasta water
  • 1 large English cucumber halved lengthwise and thinly sliced
  • 1/2 tsp fine salt for cucumber
  • 3/4 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tbsp fresh lemon juice
  • 1 tsp finely grated lemon zest
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 tbsp finely chopped fresh mint
  • 2 tbsp finely minced red onion

Method
 

  1. Toss cucumber with its salt and leave in a colander for 15 minutes, then blot thoroughly with paper towels.
  2. Meanwhile, boil cavatappi in water with the tablespoon salt until fully tender. Drain, rinse under cool water and drain thoroughly.
  3. Mix yogurt, mayonnaise, lemon juice, zest, garlic powder, pepper, mint and red onion. Fold through pasta with the dry cucumber slices.
  4. Cover and refrigerate for at least 30 minutes; the listed prep time includes this chilling.
  5. Toss gently before serving cold and refrigerate leftovers within 2 hours.