Cucumber Crunch Pasta Salad

My neighbor brought this to our block party last summer and I literally hovered around the bowl until I wheedled the recipe out of her. There is something about the everything bagel seasoning that makes people absolutely obsessed, and I have watched full grown adults pick out the seasoned pasta pieces first.

I made this for my sister is baby shower last minute when another dish fell through. My aunt came up to me afterward with this serious look on her face and demanded the recipe right then and there in the middle of the gift opening. Now it is the only pasta salad anyone in my family actually requests.

Ingredients

• 225 g small shell pasta: Those little cups catch the dressing perfectly and honestly I have tried other shapes but shells are the ones that make this work
• 1 tsp salt: For the pasta water because pasta should be seasoned from the inside out
• 2 cups cucumber, diced: English cucumbers are best here since they have fewer seeds and that skin stays tender
• 2 green onions, thinly sliced: Use both the white and green parts for that mild onion flavor throughout
• 2 tbsp fresh dill, finely chopped: Fresh dill is non negotiable here and I learned the hard way that dried dill just does not work
• 120 ml sour cream: This creates that irresistible creamy base that coats every shell
• 60 ml mayonnaise: Adds richness and helps the dressing cling to the pasta
• 1 tbsp lemon juice: Fresh squeezed please and it brightens the whole dish
• 1 tsp Dijon mustard: Just enough to give the dressing some depth without overpowering
• 1 clove garlic, minced: Fresh garlic is best here and mince it fine so no one gets an overwhelming bite
• ½ tsp salt: This is for the dressing itself so taste as you go
• ¼ tsp ground black pepper: Freshly cracked makes such a difference
• 1½ tbsp everything bagel seasoning: This is the magic ingredient and do not be tempted to use less

Instructions

Cook the pasta perfectly:

Boil your shells in salted water until they are tender but still have some bite. Rinse them under cold water until they are completely cool because warm pasta will make your dressing separate.

Whisk the dressing:

Combine the sour cream, mayonnaise, lemon juice, Dijon, garlic, salt, and pepper until completely smooth. Let this sit while you prep the vegetables so the flavors can start getting friendly.

Combine everything:

Add the cooled pasta, cucumber, green onions, and dill to the dressing. Gently fold it all together until every shell is coated and the vegetables are distributed throughout.

Add the magic seasoning:

Sprinkle the everything bagel seasoning over the top and fold it in gently. You want every bite to have some of that salty, garlicky, sesame goodness.

Chill and serve:

This really does need at least 30 minutes in the fridge for the flavors to marry. Give it a taste before serving and add more seasoning if you think it needs it.

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My friend is daughter who claims to hate dill ate three bowls of this at a barbecue last month. When I told her what was in it she looked betrayed for about five seconds then went back for another serving. That is when I knew this recipe was a permanent keeper.

Make It Your Own

I have started adding diced celery or radishes when I want extra crunch and honestly it takes this to another level. The celery adds this fresh, subtle flavor that somehow makes everything else pop even more. Sometimes I throw in some bell peppers for color too.

The Lighter Version

When I am feeding a crowd that includes health conscious friends I swap the sour cream for Greek yogurt. The texture changes slightly but the flavor is still fantastic and nobody has ever complained. Actually my fitness trainer friend prefers the yogurt version and makes it weekly now.

Serving Suggestions

This pasta salad is honestly a meal on its own when the weather is hot and cooking feels like too much effort. I love serving it alongside grilled chicken or smoked salmon for something more substantial. It is also perfect for potlucks since it travels so well and actually benefits from sitting.

• Make it the morning of your gathering for the best texture
• Keep some extra everything bagel seasoning handy to refresh the top before serving
• This does not freeze well so plan to eat it within two days

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This pasta salad has saved me so many times when I need to bring something to a gathering but do not have much time or energy. It is the dish that disappears first every single time.

Recipe FAQs

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

Chill for at least 30 minutes before serving to allow the flavors to meld together. This resting time lets the dressing absorb into the pasta and vegetables, resulting in a more cohesive and flavorful dish.

→ Can I make this pasta salad ahead of time?

Yes, this salad keeps well in the refrigerator for up to 2 days. For best results, add the everything bagel seasoning just before serving to maintain its crunch. The flavors actually develop and improve after sitting overnight.

→ What type of pasta works best for this salad?

Small shell pasta is ideal because the curves hold the creamy dressing well. Other small shapes like elbow macaroni, rotini, or farfalle also work nicely. Just cook until al dente and rinse thoroughly with cold water to stop cooking.

→ Can I substitute the sour cream?

Greek yogurt makes an excellent lighter substitute for sour cream with similar tanginess. You could also use plain yogurt or increase the mayonnaise slightly. The dressing consistency should remain creamy and coat the pasta evenly.

→ What vegetables can I add for more variety?

Diced celery or radishes add extra crunch as suggested. Cherry tomatoes, bell peppers, or shredded carrots also complement the flavors beautifully. Just maintain the total vegetable quantity to keep the dressing-to-pasta ratio balanced.

→ Is this pasta salad suitable for vegetarians?

Yes, this vegetarian dish contains no meat products. However, it does include mayonnaise which contains eggs, and everything bagel seasoning typically contains sesame seeds. Always check seasoning labels if serving guests with severe allergies.