Cucumber Pasta Salad Recipe - Allrecipes.com
Cucumber Pasta Salad Recipe
  • READY IN 20 mins

Cucumber Pasta Salad

Recipe by  

"This is a refreshing salad with cucumbers, onion, celery and corkscrew or wagon wheel pasta. Use the dressing as a dip, too!"

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Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In large bowl, combine pasta, cucumber, celery and onion. In small bowl, combine dressing, buttermilk and celery seed. Toss salad with dressing and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 30, 2009

WAY too much dressing according to the recipe. I started with 1/2 cup mayo and just added small amounts of buttermilk until I thought it was the right consistency. The salad looked kind of bland with just the cucumber and onion (I didn't use celery - personal preference.) So I added two diced roma tomatoes and a lot of fresh herbs - parsley, chives, and dill. I used celery salt instead of seed and that helped give it the extra seasoning that it needed to be really good. I'd say the recipe as written is a 3, but with the additions it's a 5.

 
Most Helpful Critical Review
May 05, 2014

I did not care for this recipe. The biggest problem is the amount of salad dressing and buttermilk. It's enough for five times the recipe. I knew that it was too much after mixing it together, so I only used half to begin with. I ended up draining it all out and starting all over--this time leaving out the buttermilk because it makes it too "runny" and just using mayo. Also, a half cup pasta is not nearly enough--try two to three cups, uncooked. There is way too many onions and not nearly enough seasoning. I suggest adding some of your favorites. I added a little vinegar and dill weed. It looked so bland. I added shredded carrots for color. Tri-color pasta would be great, too. Turned out good...after a lot of work.

 
Jan 27, 2004

This recipe, as is, is not good. Before I poured the dressing on I tasted the pasta mixture with a little bit of dressing. I am glad I did. I didn't use the salad dressing/buttermilk mixture and just added a little garlic salt and mixed in some ranch dressing. I certainly used more pasta, less celery and onion.

 
Jul 16, 2005

nice taste to it! People eat it up!

 
Apr 08, 2007

Ummm, it's okay. Pretty light. Great for a light lunch.

 
Jun 25, 2012

Great basic summer salad. I add a bit of salt and pepper to mine and use scallions instead of onion... Milder flavor to go with the salad.

 
Sep 06, 2013

As is, this recipe has far too much dressing. I made a full box of fiori pasta for the stated amount of dressing, and adjusted the portions of the vegetables accordingly. I also seasoned this with garlic power, dill, celery seed, and pepper (all to taste) to give it a little more depth of flavor.

 
Jul 20, 2013

I only used about half the dressing, and I substituted 1 tsp of dill for 1 tsp celery seed. It was a nice side dish as is, but I added feta cheese, walnut pieces and cooked flaked salmon to convert it to a light summer entree - very refreshing!

 

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Nutrition

  • Calories
  • 186 kcal
  • 9%
  • Carbohydrates
  • 17.5 g
  • 6%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 403 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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