Cucumber Crunch Pasta Salad

Last summer I made this for a neighborhood block party and watched three different people ask for the recipe. Something about the everything bagel seasoning makes people curious. My sister in law actually admitted to picking out all the cucumber pieces first because they were her favorite part. Now it is the only pasta salad my family actually requests by name.

I first threw this together on a Tuesday when I had nothing planned for dinner. The everything bagel seasoning was sitting on my counter from an avocado toast experiment earlier that week. My husband took one bite and asked if we could have this every week during summer. Now I make a double batch just to keep up.

Ingredients

• Small shell pasta: The curves catch the dressing in all the right places and hold onto the seasoning
• Salt: Salting the pasta water is non negotiable for flavor that actually reaches the center of each shell
• English cucumber: Fewer seeds means less watery salad and more satisfying crunch in every forkful
• Green onions: Milder than red onion and they add little pops of bright color throughout
• Fresh dill: Dried dill cannot compete with the bright fresh flavor that makes this taste like summer
• Sour cream: Creates that perfectly thick creamy base that coats everything without feeling heavy
• Mayonnaise: Balances the tanginess of sour cream and adds the right richness
• Lemon juice: Brightens the whole dressing and cuts through the creaminess
• Dijon mustard: Just enough to add depth without making it taste like mustard
• Garlic: One clove gives you the background savory note you want without overpowering
• Everything bagel seasoning: The secret ingredient that makes people pause and ask what is in this

Instructions

Get the pasta ready:

Boil those shells in salty water until they are perfectly tender then rinse them under cold water until they are completely cool to the touch. Warm pasta melts the dressing and nobody wants that.

Make the creamy base:

Whisk the sour cream mayonnaise lemon juice Dijon garlic salt and pepper together until you have a smooth thick dressing that coats the back of a spoon.

Bring it all together:

Pour the cooled pasta into the bowl with the cucumber green onions and dill. Add the dressing and gently fold until every shell is covered in that creamy goodness.

Add the magic:

Sprinkle the everything bagel seasoning over the top and fold it in gently. Take a taste and add more salt or pepper if it needs something then let it chill for at least 30 minutes.

Save

This became my go to for last minute potlucks after I showed up with it three times in one month. My neighbor actually texted me the recipe request at 11 PM once because she was craving it. Something about the combination of cool crunch and creamy dressing just hits different.

Making It Your Own

I have started adding diced celery when I want extra texture or radishes for a peppery kick. Sometimes I toss in shredded rotisserie chicken if I need it to be a full meal instead of a side. The dressing base is solid enough to handle all kinds of additions.

Storage And Serving

This actually tastes better the next day when the pasta has had time to soak up more of that dressing. Keep it in an airtight container and give it a good stir before serving because the seasoning likes to settle at the bottom. It holds up beautifully for about two days in the fridge.

Perfect Pairings

Grilled chicken makes this a complete dinner but honestly I have eaten it for lunch alone many times. Smoked salmon on the side takes it to fancy brunch territory. Just keep some extra everything bagel seasoning handy because it tends to lose its punch overnight.

• Let the pasta cool completely before mixing or the dressing will slide right off
• English cucumbers are worth seeking out for their thin skin and fewer seeds
• The dressing should coat everything generously without leaving a pool at the bottom

Save

This is the pasta salad that finally made me understand why people actually get excited about potlucks. It is just happy food that somehow works with everything.

Recipe FAQs

→ Can I prepare this ahead of time?

Yes, this salad actually improves when made ahead. Prepare it up to 2 days in advance and store in an airtight container in the refrigerator. The flavors deepen as they meld together. Give it a gentle stir before serving, and add extra dressing if needed since pasta absorbs liquid over time.

→ What can I add for extra crunch?

Diced celery, radishes, or bell peppers add wonderful texture. You can also include sliced almonds, sunflower seeds, or croutons for additional crunch. Add these just before serving to maintain their texture and prevent them from absorbing moisture from the dressing.

→ Is there a lighter version of this salad?

Absolutely. Substitute Greek yogurt for the sour cream and use half the mayonnaise or replace it with additional Greek yogurt. This reduces calories and fat while maintaining creaminess. You can also use a light mayo alternative for further reduction.

→ What proteins pair well with this salad?

Grilled chicken breast, smoked salmon, and seasoned chickpeas are excellent protein additions. Hard-boiled eggs also complement the dill and bagel seasoning beautifully. For a heartier meal, serve alongside grilled vegetables or fresh bread.

→ Can I make this salad dairy-free?

Yes, use dairy-free sour cream and vegan mayonnaise to create a plant-based version. The flavor profile remains delicious with these substitutions. Ensure your everything bagel seasoning is checked for any unexpected dairy or allergen content.

→ Why should I rinse the pasta in cold water?

Rinsing stops the cooking process immediately, ensuring your pasta stays al dente rather than becoming mushy. Cold pasta also prevents the heat from breaking down the other ingredients when mixed together, maintaining the salad's fresh, crisp texture.