Save The first time I brought this pasta salad to a neighborhood potluck, my friend Sarah actually cornered me in the kitchen demanding the recipe. She said it had this addictive crunch and creamy tang that kept everyone going back for seconds. Now it is the dish I am always asked to bring to summer gatherings, and honestly, I do not mind one bit.
Last summer my sister and I made a giant batch for a beach picnic, and we ended up eating it straight from the container while waiting for the grill to heat up. The cucumbers stayed perfectly crisp even after sitting in the cooler, and that cool, creamy crunch was exactly what we needed on such a hot day.
Ingredients
- 225 g (8 oz) small shell pasta: The little cups catch all that creamy dressing and seasoning bits perfectly
- 1 tsp salt: Essential for seasoning the pasta water so the shells have flavor from the inside out
- 2 cups cucumber, diced: English cucumbers work best because the skin is tender and they are less watery
- 2 green onions: Thinly sliced, they add just the right mild onion bite without overpowering
- 2 tbsp fresh dill: Fresh is absolutely non-negotiable here, dried dill will not give you that bright pop
- 120 ml (½ cup) sour cream: Creates that luxuriously creamy base that clings to every shell
- 60 ml (¼ cup) mayonnaise: Balances the tang and adds richness
- 1 tbsp lemon juice: Freshly squeezed brightens the whole dressing and cuts through the cream
- 1 tsp Dijon mustard: Adds just enough sharpness to keep things interesting
- 1 clove garlic: Minced finely so it distributes evenly without any overpowering raw bites
- ½ tsp salt: Brings all the flavors together
- ¼ tsp ground black pepper: Adds a gentle warmth
- 1½ tbsp everything bagel seasoning: The star that makes this pasta salad completely unforgettable
Instructions
- Cook the pasta to perfect tenderness:
- Boil those shells in salted water until they are just done, then immediately rinse under cold water to stop the cooking and cool them down completely
- Whisk up the creamy dressing:
- Combine the sour cream, mayonnaise, lemon juice, Dijon, garlic, salt, and pepper until you have a smooth, silky mixture
- Bring it all together:
- Gently fold the cooled pasta, crisp cucumbers, fresh green onions, and fragrant dill into that luscious dressing until everything is evenly coated
- Add the magic seasoning:
- Sprinkle in the everything bagel seasoning and fold it through so those salty, crunchy bits get distributed throughout every bite
- Let it chill and meld:
- Give it a taste and adjust if needed, then refrigerate for at least 30 minutes because this pasta salad gets exponentially better after the flavors have time to become best friends
Save My grandmother started making a version of this for Sunday family dinners, and watching her confidently toss it together without measuring anything taught me that recipes like this are about trusting your instincts. Now whenever I make it, I think of her hands moving through the bowl and how something so simple became the dish everyone looked forward to most.
Making It Your Own
I have discovered that swapping half the sour cream for Greek yogurt gives you a lighter version that still feels indulgent. Sometimes I add diced radishes or bell peppers for extra color and crunch, especially when I am serving this at a summer cookout where it needs to hold its own on a crowded table.
Perfect Pairings
This pasta salad is ridiculously versatile alongside grilled meats like chicken, burgers, or even smoked salmon for something more elegant. It also holds its own next to heavier picnic dishes like potato salad or coleslaw without feeling like too much starch on starch.
Make-Ahead Magic
The beautiful thing about this salad is that it actually tastes better on day two after the flavors have had even more time to mingle. I often make it the night before a gathering, which not only saves me stress but also means I am not rushing around at the last minute trying to pull everything together.
- Wait to add the extra crunch vegetables like celery or radishes until right before serving if you are making it ahead
- If it seems a bit dry after chilling, just stir in a tiny splash of cream or a spoonful of mayo to loosen it back up
- Bring it to room temperature for about 15 minutes before serving so the flavors really wake up
Save There is something deeply satisfying about a dish that comes together so easily yet delivers such big, happy flavors. This pasta salad has become my go-to for all of lifes sunny moments, from backyard barbecues to impromptu lunches on the patio.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, this salad actually improves when made a few hours in advance. Prepare it completely and refrigerate for at least 30 minutes before serving. It keeps well for up to two days in an airtight container.
- → What can I add for extra crunch?
Diced celery, radishes, or bell peppers add wonderful texture and freshness. Cherry tomatoes also complement the flavors nicely. Add these just before serving to maintain maximum crispness.
- → How do I make a lighter version?
Replace sour cream with Greek yogurt for a protein-rich, lighter alternative. You can also use a combination of Greek yogurt and mayonnaise for the perfect balance of creaminess and tanginess.
- → What protein pairs well with this?
Grilled chicken breast, smoked salmon, or shrimp complement this salad beautifully. For vegetarian options, consider adding chickpeas or white beans for heartiness.
- → Can I substitute the dill?
Fresh parsley, chives, or tarragon work as excellent alternatives. For a different flavor profile, try basil or mint. Use the same amount as the dill called for.
- → What about the everything bagel seasoning?
This seasoning blend includes sesame seeds, poppy seeds, garlic, and onion. If unavailable, create your own mix with garlic powder, onion powder, sesame seeds, and poppy seeds combined together.