Save to Pinterest The first time I brought this pasta salad to a neighborhood block party, my friend Sarah literally chased me down before I left to demand the recipe. She said she'd been thinking about it since last summer when someone brought a similar version to a beach day, but she could never figure out what made it so addictive. I honestly just threw it together based on what I had in my garden that weekend.
Last July I made three batches of this for my sister's baby shower because the first two disappeared before guests even arrived. My brother in law kept opening the fridge to grab forkfuls, claiming he was just taste testing for quality control. Now it's not a family gathering without a massive bowl sitting front and center on the food table.
Ingredients
- 225 g (8 oz) small shell pasta: Those little cups are perfect for trapping the creamy dressing and seasoning bits in every single bite
- 1 tsp salt: Essential for seasoning the pasta water so the shells actually taste like something
- 2 cups cucumber, diced: English cucumbers work best here since they have fewer seeds and stay super crisp
- 2 green onions: Thinly sliced, they add just the right amount of mild onion flavor without overpowering anything
- 2 tbsp fresh dill: Do not skip this or use dried, the fresh herb brightness makes the whole dish sing
- 120 ml (½ cup) sour cream: Creates that tangy creaminess that coats the pasta so perfectly
- 60 ml (¼ cup) mayonnaise: Balances out the sour cream and gives the dressing body
- 1 tbsp lemon juice: Fresh squeezed cuts through all the creaminess and keeps everything bright
- 1 tsp Dijon mustard: Just enough to add depth without making it taste like mustard potato salad
- 1 clove garlic: Minced fine so you get little bursts of flavor, not overwhelming garlic chunks
- ½ tsp salt and ¼ tsp ground black pepper: Your base seasoning, adjust to your taste
- 1½ tbsp everything bagel seasoning: The star of the show, do not be shy with this stuff
Instructions
- Cook those tiny shells:
- Boil your pasta in generously salted water until it's perfectly al dente, then drain and rinse under cold water until completely cooled. This stops the cooking process so the shells stay firm and don't get mushy.
- Whisk up the creamy dressing:
- In a large bowl, combine the sour cream, mayonnaise, lemon juice, Dijon, garlic, salt, and pepper. Whisk until you have a smooth, glossy dressing that coats the back of a spoon.
- Toss it all together:
- Add the cooled pasta, cucumber, green onions, and fresh dill to the bowl. Gently fold everything together until each shell is lightly coated in that creamy dressing.
- Sprinkle in the magic:
- Fold in the everything bagel seasoning last so it stays somewhat intact and doesn't completely dissolve. You want those little seeds and salt crystals to remain visible and crunchy throughout.
- Give it time to chill:
- Taste and add more salt or pepper if needed, then refrigerate for at least 30 minutes. The flavors meld together beautifully and the pasta really absorbs all that seasoning.
Save to Pinterest My teenage son who usually turns his nose up at anything with visible herbs asked me to pack this in his lunch for an entire week after I first made it. Something about the combination of cool cucumber and that everything seasoning just works in ways I didn't expect.
Make It Your Own
I've found that swapping in Greek yogurt for some or all of the sour cream creates a lighter, tangier version that's perfect for hot summer days when you don't want anything too heavy sitting in your stomach.
Serving Suggestions
This pasta salad shines alongside anything coming off the grill, whether that's burgers, chicken, or portobello mushrooms for your vegetarian friends. It also holds its own as a simple lunch with some crusty bread on the side.
Storage and Make Ahead Tips
The good news is this actually tastes better after sitting in the fridge for a few hours, so it's the ultimate make ahead dish for parties. Just give it a quick stir before serving and maybe add a sprinkle of fresh dill if it's looking a little tired.
- Keep it in an airtight container and it'll stay fresh for up to 2 days
- If it seems a little dry after chilling, stir in a splash of milk or more sour cream
- The cucumber will release some water over time, so drain any excess liquid before serving leftovers
Save to Pinterest There's something so satisfying about a dish that looks impressive but comes together with barely any effort. This pasta salad has become my go to for every potluck, picnic, and random Tuesday when I want something that feels like summer on a plate.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, this salad is excellent for advance preparation. Mix the dressing and cook the pasta up to one day ahead. Combine everything except the everything bagel seasoning up to 4 hours before serving. Add the seasoning just before serving to maintain its crunch and toasted flavor.
- → What pasta shapes work best?
Small shell pasta holds the creamy dressing beautifully, but you can substitute with rotini, ditalini, or small elbow pasta. Avoid long noodles like spaghetti, which don't distribute the dressing evenly throughout the salad.
- → How do I keep the cucumbers from getting watery?
Dice the cucumbers just before assembly and don't salt them in advance. If using cucumbers with large seeds, scoop them out with a small spoon. English cucumbers have fewer seeds and less moisture than standard varieties, making them ideal for this dish.
- → What can I substitute for sour cream?
Greek yogurt creates a lighter version with similar tanginess. Use equal parts Greek yogurt and mayonnaise, or try crème fraîche for a richer flavor. Avoid regular yogurt, which is too thin and won't coat the pasta properly.
- → How should I store leftovers?
Transfer to an airtight container and refrigerate for up to two days. The pasta continues absorbing dressing, making the salad more flavorful after sitting overnight. If it seems dry when serving, stir in a tablespoon of sour cream or lemon juice to refresh.
- → What proteins pair well with this salad?
Grilled chicken breast, smoked salmon, and hard-boiled eggs complement the creamy, tangy flavors. For a vegetarian option, add crumbled feta cheese or roasted chickpeas for protein and textural contrast.