Save to Pinterest Last summer my neighbor Sarah brought this pasta salad to our block party and I literally hovered over the bowl the entire afternoon. She finally laughed and wrote the recipe on a napkin for me, which I promptly lost. It took me three attempts to recreate that perfect balance of cool creaminess and sudden crunch from the everything bagel seasoning. Now I make it weekly and my kids actually request vegetables without complaints.
I brought this to a friends potluck last month and watched her husband who claims to hate cucumbers go back for thirds. There is something magical about how the cool crisp cucumbers play against that creamy dressing. My sister in law now texts me every Sunday asking if Im making the good pasta salad for dinner.
Ingredients
- Small shell pasta: Those tiny cups catch the dressing in every bite, much better than macaroni or rotini here
- Salt for pasta water: Do not skip this step because well seasoned water is the only way to flavor the pasta itself
- English cucumber: Fewer seeds and thinner skin means no peeling required and consistent crunch throughout
- Green onions: Their mild bite works perfectly here, regular onions would be too harsh for this delicate salad
- Fresh dill: Dried dill simply cannot replicate that bright fresh flavor that makes this salad sing
- Sour cream: Creates that luxurious texture without making the dressing too heavy like pure mayonnaise
- Mayonnaise: Just enough to give body and richness, complements the tang of sour cream beautifully
- Lemon juice: Essential brightness that cuts through the creamy elements and prevents the salad from feeling flat
- Dijon mustard: Adds a subtle sharpness that you cannot quite identify but would miss if absent
- Fresh garlic: One tiny clove goes a long way, mince it finely so no one gets an overwhelming bite
- Everything bagel seasoning: The star of the show that elevates this from ordinary pasta salad to something special
Instructions
- Cook the shells to perfect tenderness:
- Drop pasta into rapidly boiling salted water and stir immediately to prevent sticking. Cook until al dente then drain and rinse under cold water until completely cool to the touch.
- Whisk up the creamy dressing:
- Combine sour cream, mayonnaise, lemon juice, Dijon, garlic, salt, and pepper in a large mixing bowl. Whisk until completely smooth and let it sit while pasta cools to meld flavors.
- Combine pasta and vegetables:
- Add cooled shells, diced cucumber, sliced green onions, and fresh dill to the dressing. Gently fold everything together until each piece is lightly coated.
- Add the magic seasoning:
- Sprinkle everything bagel seasoning over the salad and fold carefully to distribute evenly. Taste immediately and add more salt or pepper if needed.
- Let it chill for flavor magic:
- Refrigerate at least 30 minutes before serving. This gives the pasta time to drink in the dressing and the flavors to develop fully.
Save to Pinterest This recipe saved me during that chaotic week when both my kids had summer camp pickup at the same time across town. I made a huge batch on Sunday and we ate it for three days straight. By day three the flavors had married so beautifully that my husband actually asked if I had added secret ingredients.
Making It Your Own
Sometimes I toss in diced celery or radishes for extra crunch when I have them in the fridge. Greek yogurt works beautifully as a sour cream substitute and honestly no one notices the difference.
Serving Suggestions
This pasta salad shines alongside grilled chicken, smoked salmon, or even as a light meal on its own during hot weather. It has become my go to contribution to any summer gathering because it travels so well.
Storage And Meal Prep
The salad keeps perfectly in the refrigerator for up to two days, though the crunch from the cucumbers will soften slightly. I actually prefer the texture on day two when everything has had time to get acquainted.
- Store in an airtight container to prevent the pasta from drying out
- Give it a quick stir before serving to redistribute any dressing that settles
- Add fresh dill as a garnish before serving to refresh the appearance
Save to Pinterest This pasta salad has earned its permanent spot in my summer rotation because it is unfussy, forgiving, and always gets compliments.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, this salad is excellent for advance preparation. Assemble it up to 2 days ahead and store it in an airtight container in the refrigerator. For best texture, add the everything bagel seasoning just before serving to maintain crunchiness.
- → What vegetables work well as substitutions?
Celery and radishes add wonderful crunch. Cherry tomatoes, bell peppers, or snap peas also complement the dill and tangy dressing. Avoid watery vegetables like tomatoes unless you plan to serve immediately.
- → How can I make this lighter?
Replace sour cream with Greek yogurt for a protein-rich, tangier version. You can also reduce mayonnaise and increase lemon juice for brightness. The salad remains creamy and satisfying with these adjustments.
- → What proteins pair well with this salad?
Grilled chicken breast, smoked salmon, or shrimp are excellent companions. Hard-boiled eggs also work nicely. For vegetarian options, add chickpeas or marinated tofu for additional protein and substance.
- → How do I prevent the salad from becoming watery?
Drain cooked pasta thoroughly and rinse with cold water. Pat cucumbers dry after dicing to remove excess moisture. Chill the assembled salad for 30 minutes before serving, which also helps flavors meld.
- → Is this suitable for meal prep?
Absolutely. Store components separately and assemble on serving day for maximum freshness. Keep dressing, pasta, and vegetables in separate containers. This approach maintains optimal texture and crunchiness throughout the week.