Save My neighbor showed up one Saturday morning with a cooler full of cucumbers from her garden, and I panicked because I already had three sitting on my counter. That's when this pasta salad happened. I boiled a box of tiny shells, chopped everything in sight, and dumped in the last of my everything bagel seasoning without thinking twice. An hour later, we were sitting on the porch with forks in hand, and she asked for the recipe before her bowl was even empty.
I brought this to a potluck once and watched three people go back for seconds before the main course was even served. One woman cornered me by the dessert table and made me text her the recipe right there. She said her husband hated pasta salad, but he finished a full plate of this and asked if there was more. That kind of validation makes you want to cook something over and over again.
Ingredients
- Small shell pasta: The tiny shells catch the dressing in their little pockets, so every bite is creamy and tangy instead of dry and sad.
- Cucumber: English cucumbers are less watery and have thinner skins, so you don't end up with a soggy salad an hour later.
- Green onions: They add a sharp bite without the harsh punch of raw red onion, which can take over the whole bowl.
- Fresh dill: Dried dill tastes like dust compared to fresh, which smells like summer and brightens the whole dish.
- Sour cream: It makes the dressing creamy and tangy without being as heavy as all mayo, and it clings to the pasta better.
- Mayonnaise: This adds richness and helps the dressing stick to every shell instead of pooling at the bottom.
- Lemon juice: A little acidity wakes everything up and keeps the flavors from tasting flat or one note.
- Dijon mustard: It adds a subtle sharpness and helps the dressing emulsify so it stays smooth and thick.
- Garlic: One clove is enough to add depth without making the salad taste like garlic bread.
- Everything bagel seasoning: This is the star, adding crunch, salt, and a toasty flavor that makes people ask what your secret is.
Instructions
- Boil the pasta:
- Cook the shells in heavily 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 in the salad instead of turning mushy.
- Whisk the dressing:
- Combine the sour cream, mayo, lemon juice, mustard, garlic, salt, and pepper in a big bowl until it's smooth and creamy. Taste it now, because it's easier to adjust before everything else goes in.
- Toss it all together:
- Add the cooled pasta, cucumber, green onions, and dill to the bowl and fold gently so the shells don't break. The dressing should coat everything evenly without clumping at the bottom.
- Add the everything bagel seasoning:
- Sprinkle it over the top and fold it in so every bite gets a little crunch and flavor. Don't skip this step, it's what makes the salad memorable.
- Chill and serve:
- Cover the bowl and let it sit in the fridge for at least 30 minutes so the flavors can marry and the pasta soaks up some of the dressing. Taste it again before serving and add more salt or lemon juice if it needs it.
Save My sister made this for her book club and texted me a photo of the empty bowl with the caption gone in 20 minutes. She said two women asked if she catered it, and another one wrote the recipe down on a napkin. That's when I realized this wasn't just a way to use up cucumbers anymore.
How to Store It
Keep it in an airtight container in the fridge for up to two days, but know that the cucumbers will release a little water over time. If it looks watery when you pull it out, just drain off the excess liquid and give it a good stir. The everything bagel seasoning will soften after a day, so if you want it crunchy, sprinkle a little more on top right before serving.
Ways to Make It Your Own
Swap the sour cream for Greek yogurt if you want it lighter and tangier, or add a handful of diced celery or radishes for extra crunch. Some people stir in smoked salmon or shredded rotisserie chicken to make it a full meal. I've also tossed in cherry tomatoes and feta cheese when I'm feeling adventurous, and it always works.
What to Serve It With
This is perfect next to grilled chicken, burgers, or anything you're cooking outside in the summer. It also holds up well at potlucks because it doesn't wilt or turn brown like lettuce based salads. I've served it with barbecue ribs, roasted vegetables, and even alongside a big platter of sandwiches, and it always disappears first.
- Bring it to room temperature for 10 minutes before serving so the flavors are more pronounced.
- Double the batch if you're feeding a crowd, because people always come back for more.
- Taste it one last time before it hits the table and adjust the salt or lemon juice if it needs a little boost.
Save This is the kind of recipe you make once and then keep in your back pocket for every summer gathering after that. It's easy, it's bright, and it makes you look like you put in way more effort than you actually did.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, this salad actually tastes better when prepared ahead. You can assemble it 1-2 days in advance and refrigerate. The flavors meld together beautifully, and the dressing has time to coat all the pasta. Just stir well before serving and adjust seasoning if needed.
- → What can I substitute for sour cream?
Greek yogurt is an excellent lighter alternative that provides a similar tangy flavor and creamy texture. You can use it in equal amounts. For a dairy-free option, try cashew cream or dairy-free sour cream alternatives available at most grocery stores.
- → How do I keep the cucumbers crisp?
Pat the diced cucumbers dry with paper towels before adding them to remove excess moisture. For extra crunch, add them just before serving rather than mixing them in earlier. You can also dice them and store them separately, then combine everything when ready to eat.
- → What proteins pair well with this salad?
Grilled chicken breast, smoked salmon, and hard-boiled eggs are excellent protein additions. Crumbled feta cheese or chickpeas also work well for vegetarian options. These additions make it a more complete meal while maintaining the light, refreshing nature of the dish.
- → Can I add vegetables to customize it?
Absolutely! Diced celery, radishes, cherry tomatoes, bell peppers, and red onions all work wonderfully. Just keep in mind that watery vegetables like tomatoes may release moisture, so add them closer to serving time. Stay within 2-3 additional vegetables to avoid overpowering the creamy dressing.
- → Is this salad suitable for meal prep?
Yes, it's excellent for meal prep. Store it in airtight containers for up to 2 days in the refrigerator. Keep any optional fresh toppings separate if you plan to store it longer. The pasta absorbs the dressing flavors over time, making it even more delicious the next day.