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READY IN 20 mins

Cucumber Pasta Salad

Read Reviews (6)

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

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

1/2 cup rotelle pasta
4 English cucumbers - peeled, quartered and chopped
4 stalks celery, chopped
1 large onion, chopped

1 cup creamy salad dressing (e.g. Miracle Whip)
1 cup buttermilk
2 teaspoons celery seed

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Directions

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.
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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PREP 10 mins
COOK 10 mins
READY IN 20 mins

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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.

—gapch1026

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Most Helpful Critical Review

Dec 01, 2003

This recipe was initially a disaster. 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.

—GEMINIDS13

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6 Ratings

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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.

—Wilemon

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Jul 16, 2005

nice taste to it! People eat it up!

—PAT7377

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Apr 08, 2007

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

—rene016

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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.

—abilee30

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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.

Nutritional Information

Cucumber Pasta Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 186
Calories from Fat: 104

% Daily Value *
Total Fat 11.6g 18 %
Saturated Fat 1.7g 8 %
Cholesterol 15mg 5 %
Sodium 403mg 16 %
** Potassium 385mg 11 %
Total Carbohydrates 17.5g 6 %
Dietary Fiber 2g 8 %
Protein 3.3g 7 %
** Sugars 8.9g
Vitamin A 5 %
Vitamin C 12 %
Calcium 12 %
Iron 8 %
** Thiamin 7 %
** Niacin 7 %
** Vitamin B6 11 %
** Magnesium 11 %
** Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.