Cucumber Sour Cream Pasta Salad With Fresh Veggies

​This creamy cucumber sour cream pasta salad is a fresh twist on a summer pasta salad—perfect for summer potlucks, BBQs, or a refreshing lunch on a hot day. It’s packed with crisp cucumbers, cherry tomatoes, tender pasta, and creamy sour cream dressing tossed with fresh vegetables and bocconcini pearls. It’s best served cold and fresh the day it’s made, but it can be revived with fresh lemon juice the next day.

The dressing on this cucumber sour cream pasta salad was inspired by classic tzatziki sauce, this version skips the herbs to make it more pasta-friendly while staying bright and zippy. I wanted something that used up spring vegetables like radishes and asparagus but still felt creamy and satisfying. This kind of creamy salad hits the spot when you want something cold, colorful, and full of texture.

Love pasta salads and looking for a few new ones? Try my vintage style macaroni salad or my Italian pasta salad with pepperoni!

​Why You’ll Love This Summer Pasta Salad

Creamy meets crisp – The easy creamy dressing made with sour cream and grated cucumber coats every bite. At the same time, the vegetables add crunch and freshness.

Eats Like A Meal —Cooked pasta and protein-rich bocconcini are satisfying enough to serve as a main dish or perfect side dish at your next gathering.

Perfect for warm weather – This refreshing pasta salad is ideal for summer barbecues, sunny patios, and backyard get-togethers.

​Why Cucumber Is a Summer Staple in Canada

In Canada, English cucumbers are a year-round staple. Still, their peak season in summer makes them a garden-friendly favorite. Whether grown in your backyard or picked up from a local grocery store, they’re crisp, hydrating, and shine in a creamy cucumber salad.

Cucumber-based dishes like this creamy pasta salad have always been popular on Canadian picnic tables and at summer potlucks. From vinegar-forward recipes to creamy sauce classics, they offer a cooling contrast to grilled mains and heavier sides. This version leans into that tradition with a creamy cucumber dressing that stands up beautifully next to grilled meats, skewers, or sandwiches.

And while we associate cucumbers with summer, they’re available year-round, making this a go-to when you want fresh vegetables in your meal rotation. With crisp cucumbers, radishes, asparagus, and red onion all tucked into one large bowl, this salad brings together a big batch of seasonal flavors that feel fresh and familiar.

​Let’s Make This Creamy Cucumber Pasta Salad

Start by cooking the pasta. Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Add your rotini and cook until al dente according to the package directions. You want tender pasta that holds its shape but isn’t soft for this cucumber sour cream pasta salad.

Once cooked, drain it and rinse it under cold water to stop the cooking. Let it sit in the colander while you prep the dressing and vegetables.

Wash your vegetables under cold water and pat them dry. Grate a portion of your English cucumber using the coarse side of a box grater. Once grated, squeeze it out over the sink to remove moisture. 

In a small bowl, stir the sour cream, grated cucumber, fresh lemon juice, salt, black pepper, and paprika. Mix until smooth, then taste and adjust the dressing ingredients as needed. Chill it while you prep the rest.

Quarter the remaining cucumber. Trim and slice the radishes, removing root and stem ends. Cut off the closed spear tips from the asparagus.

If you prefer not to eat them raw, blanch the spear tips briefly in boiling water for thirty seconds, then plunge into cold water to stop cooking. Thinly slice your red onion and halve the cherry tomatoes.

In a large mixing bowl, add the quartered cucumber, red onion, radishes, and asparagus tips. Next, add the cherry tomatoes. Then layer in the cooled cooked pasta, pearl bocconcini, and finally, the dressing. Toss everything gently until coated in the creamy sauce. Take your time—this is where it all comes together.

Serve the cucumber sour cream pasta salad right away, or let it chill for about an hour if you’re making the salad ahead of time. It’s best the day it’s made, but if you’re enjoying leftovers the next day, add a splash of fresh lemon juice or white wine vinegar to loosen things up. The creamy sauce tends to dry a bit as the pasta absorbs moisture.

​Ingredients:

Rotini pasta – A short, spiral-shaped noodle that holds the creamy sauce in every bite.

Full-fat sour cream – A rich base for the dressing that gives body and tang without overpowering.

Grated English cucumber – Adds freshness and keeps the creamy dressing light.

Fresh lemon juice – Balances the sour cream and brightens the flavor.

Salt – Draws out flavor from the vegetables and rounds out the dressing.

Black pepper – Adds earthiness and just enough bite.

Paprika – Gives a hint of warmth and soft color.

Quartered English cucumber – Offers juicy, mild crunch throughout.

Red radish – Peppery crunch that contrasts the creamy base.

Asparagus spear tips – Adds seasonal spring flavor and texture.

Red onion – Sharpens the overall flavor and gives a nice color.

Cherry tomatoes – Juicy pops of sweetness in every bite.

Pearl bocconcini – Soft, creamy mozzarella-style cheese that rounds everything out.

​Substitutions and Add-Ins For This Tasty Pasta Salad

Rotini pasta – Swap with penne, fusilli, or bowtie pasta.

Sour cream—Try Greek yogurt instead. If using, reduce the lemon juice and thin with a drizzle of olive oil.

Grated cucumber – Persian or peeled field cucumbers work—squeeze well.

Lemon juice – Sub with white wine vinegar for a tangy finish.

Paprika –Remains-

Radish – Try celery, fennel, or bell pepper instead.

Asparagus – Green beans or snap peas can be used seasonally.

Red onion – Green onions or shallots offer a gentler flavor.

Cherry tomatoes – Substitute grape or Roma tomatoes or rehydrated sun-dried tomatoes. 

Bocconcini – Try feta, fresh mozzarella, or shredded cheddar for a sharper profile.

Fresh herbs – Stir in fresh parsley, dill, or mint for more of a tzatziki sauce finish.

​Expert Tips, Serving, and Storing Suggestions For The Pasta Salad

Tip #1: Squeeze the Cucumber Well. Remove as much liquid as possible, or the dressing will be too watery. This simple step makes a huge difference.

Tip #2: Serve the same day. The creamy cucumber salad base is best fresh. The next day, the pasta will have absorbed moisture from the dressing, drying it out slightly— to revive, stir in a splash of vinegar or lemon juice.

Tip #3: Chill Briefly Before Serving. Letting the salad sit for 30–60 minutes brings out the flavor. If making the salad beforehand, hold back a little dressing to stir in before serving for the creamiest texture.

This pasta salad is best served cold if you’re bringing it to a summer potluck or barbecue. It pairs well with grilled meat, veggie burgers, or a standalone main dish.

Leftover rotini pasta salad can be stored in an airtight container for up to 2 days. Give them a good stir and brighten with lemon juice before serving the next time.

Tried this refreshing cucumber sour cream pasta salad with your own twist? Leave your ideas in the comments—your version might become someone else’s next favorite creamy cucumber salad!