Save My neighbor brought this to a block party last July, and I watched it disappear before the burgers even hit the grill. She handed me the recipe on a torn envelope, swearing it was foolproof. I made it the following weekend for a family cookout, and my aunt asked if I'd started a catering business. The crunch of cold cucumber against creamy pasta felt like summer in a bowl.
I once brought this to a potluck where three other people showed up with mayo-heavy pasta salads. Mine was the only one with an empty bowl by the end of the night. A coworker cornered me by the dessert table, insisting I text her the recipe before Monday. That's when I realized the fresh dill and that crunchy cucumber made all the difference.
Ingredients
- Small shell pasta: The little pockets catch the dressing beautifully, and they're easier to eat than long noodles at a picnic.
- Cucumber: English cucumbers have fewer seeds and stay crunchier longer, which is key when this sits in a cooler.
- Green onions: They add a mild sharpness without overpowering the creamy dressing like raw red onions might.
- Fresh dill: Dried dill just won't give you that bright, garden-fresh flavor, so don't skip the real thing.
- Sour cream and mayonnaise: This combo creates a tangy, rich base that clings to every shell without feeling heavy.
- Lemon juice: A splash brightens the whole bowl and keeps the cucumbers tasting fresh.
- Dijon mustard: It adds a subtle complexity and helps emulsify the dressing so it coats evenly.
- Garlic: One clove is enough to give a gentle background hum without making your breath questionable.
- Everything bagel seasoning: This is the showstopper, bringing sesame, poppy seeds, and a hit of salt that ties everything together.
Instructions
- Cook the pasta:
- Boil the shells in well-salted water until they're just tender, then drain and rinse them under cold water to stop the cooking. This keeps them firm enough to hold up under the dressing.
- Make the dressing:
- Whisk together the sour cream, mayo, lemon juice, mustard, garlic, salt, and pepper until it's silky smooth. Taste it now, because this is your chance to adjust before everything gets mixed in.
- Combine everything:
- Toss the cooled pasta, cucumber, green onions, and dill into the bowl with the dressing, folding gently so the shells don't break. You want every piece coated but not smashed.
- Add the bagel seasoning:
- Sprinkle it over the top and fold it through so you get little bursts of crunch in every bite. Don't dump it all in one spot or you'll end up with uneven flavor.
- Chill and serve:
- Let it sit in the fridge for at least 30 minutes so the flavors meld together. It tastes even better after a few hours when the pasta has soaked up some of that tangy dressing.
Save My sister made this for her daughter's soccer team, and one of the kids asked if it was from a restaurant. She texted me a photo of the empty bowl with a caption that just said, Nailed it. That's when I knew this recipe had become one of those quiet MVPs you keep in your back pocket for any occasion.
How to Keep It Fresh
Store it in an airtight container in the fridge, and it will stay crisp for up to two days. If you're making it ahead, hold off on adding the everything bagel seasoning until just before serving so it stays crunchy. Give it a quick stir before you put it out, because the dressing can settle at the bottom overnight.
Ways to Mix It Up
Toss in half a cup of diced celery or radishes if you want even more crunch. Swap the sour cream for Greek yogurt to lighten it up without losing that creamy tang. If you're serving it alongside grilled chicken or smoked salmon, it turns into a full meal that feels fancy but takes almost no effort.
Serving Suggestions
This pairs beautifully with anything hot off the grill, from burgers to kebabs. It's also perfect on its own for a light lunch when the weather's too hot to turn on the stove. Serve it in a big bowl with a wooden spoon, and watch it vanish before the main course is even ready.
- Double the batch if you're feeding a crowd, because people always come back for more.
- Keep it in a cooler if you're taking it to a picnic, since it tastes best when it's cold.
- Garnish with a little extra dill on top right before serving for a fresh, restaurant-style look.
Save This is the kind of dish that makes you look like you put in way more effort than you actually did. Bring it anywhere, and you'll leave with an empty bowl and at least three requests for the recipe.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, this salad actually tastes better when chilled for at least 30 minutes. You can prepare it up to 2 days in advance and store it in an airtight container in the refrigerator. Give it a gentle toss before serving if the dressing settles.
- → What vegetables work well as substitutes or additions?
Try adding diced celery or radishes for extra crunch. Cherry tomatoes, bell peppers, or shredded carrots also complement the dressing beautifully. Avoid watery vegetables that may dilute the dressing over time.
- → How can I make this lighter?
Substitute Greek yogurt for the sour cream to reduce fat content while maintaining creaminess. You can also use half mayonnaise and half plain yogurt for a tangy, lighter dressing with great flavor.
- → What proteins pair well with this salad?
Grilled chicken, smoked salmon, and seasoned shrimp are excellent protein additions. For vegetarian options, consider grilled tofu or chickpeas. Add proteins chilled or warm depending on your preference.
- → Can I adjust the everything bagel seasoning amount?
Absolutely. Start with 1 tablespoon and add more to taste, as seasoning intensity varies by brand. You can sprinkle additional seasoning on individual servings rather than mixing it all in, allowing guests to customize their portions.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta to al dente according to package directions, then immediately rinse with cold water to stop the cooking process. This prevents overcooking and maintains the ideal tender texture that won't soften further as it chills.