This creamy pasta salad combines roasted cucumber, crisp fresh cucumber, dill pickle, green onion, and fresh dill in a tangy mayo and sour cream dressing. Roasting part of the cucumber adds a deeper savory flavor while the fresh cucumber and pickle keep every bite bright, crisp, and refreshing.

Featured Standouts

Roasted Cucumber

Roasting concentrates the cucumber flavor and gives it a softer texture with a subtle savory depth that makes this pasta salad stand out.

Dill Pickle

Minced dill pickle brings the salty, tangy bite that gives the creamy dressing its personality and keeps the salad from tasting flat.

Fresh Cucumber

Fresh cucumber adds crispness and a clean, juicy flavor that balances the richer roasted cucumber.

Sour Cream

Sour cream gives the dressing a creamy tang that works naturally with the dill pickle and keeps the mayo from feeling too heavy.

Mustard

Mustard adds a sharp savory note that pulls the pickle, dill, and creamy dressing together while adding just enough acidity to brighten the salad.

TIPS & TRICKS FOR THE BEST ROASTED CUCUMBER DILL PASTA SALAD

Roast only part of the cucumber

Using both roasted and fresh cucumber gives the salad two completely different textures and keeps the cucumber flavor interesting. Allow the roasted cucumber to cool before combining it with the creamy dressing so the dressing stays thick and creamy. It also allows for easier handling when scraping the cucumber.

Do not overcook the pasta

Cook the penne just until tender with a slight bite. Overcooked pasta can become soft and heavy once it is mixed with the dressing.

Make the dressing bold

The pasta will mellow the flavors as it absorbs the dressing, so the dressing should taste slightly tangier and more seasoned before everything is combined. Letting the finished salad rest in the refrigerator allows the dill, pickle, mustard, and creamy dressing to come together.

Inclusive adaptions

Gluten-sensitive

Use a certified gluten-free penne and verify that the mustard and dill pickle are gluten-free.

Limited chewing ability

Roast the cucumber until tender and dice the fresh cucumber and pickle into very small pieces for a softer, easier-to-chew salad.

Reduced tang

Use less dill pickle and mustard while increasing the sour cream slightly to create a gentler flavor without losing the creamy texture.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Baking sheet

Parchment paper

Large pot

Colander

Mixing bowl

Small mixing bowl

Chef’s knife

Cutting board

Measuring cups

Measuring spoons

SIMILAR INGREDIENTS TO

COD FISH TACOS W/ WASABI AVOCADO SAUCE

SPINACH PEPPERONCINI DIP

HOT PEPPER TAPENADE

ENJOY THIS RECIPE WITH

YOGURT LEMON CHICKEN W/ CILANTRO OIL

CILANTRO INFUSED OIL

LEBANESE CHICKEN AND FRIED ONION RICE

Recipe

Marissa Bolden

Roasted Cucumber Dill Pasta Salad

This creamy pasta salad combines roasted cucumber, crisp fresh cucumber, dill pickle, green onion, and fresh dill in a tangy mayo and sour cream dressing. Roasting part of the cucumber adds a deeper savory flavor while the fresh cucumber and pickle keep every bite bright, crisp, and refreshing.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 oz

Ingredients Equipment Method

Ingredients

  

• 10 oz penne pasta cooked
• 1 cucumber split for roasting and fresh prep
• 1 whole dill pickle finely minced (approx. 2 tbsp minced)
• 1 tbsp olive oil
• 2 green onions
• 2 tbsp mayonnaise
• 1/4 cup sour cream
• 1 tsp dried dill
• 1 tbsp mustard
• 1/2 tsp salt

Equipment

• Baking sheet
• Parchment paper
• Large pot
• Colander
• Mixing bowl
• Small mixing bowl
• Chef’s knife
• Cutting Board
• Measuring cups
• Measuring spoons

Method

 

1. Preheat your oven to 400°F and prepare a baking sheet.
2. Slice the cucumber in half. Place one half on the baking tray, drizzle with olive oil, and season lightly with salt. Roast for 20 minutes at 400°F until tender and browned around the edges.
3. Chop the remaining fresh cucumber half into bite-sized pieces and set aside.
4. Once roasted, remove the cucumber from the oven and let it cool completely.
5. Boil the penne in generously salted water according to the package instructions until al dente, tender with a slight firm bite.

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