Cucumber Macaroni Salad with Dill

garden cucumber macaroni salad recipe vegetarian cold noodle salads with cucumber and macaroni noodles easy cucumber mac salad with dill and sour cream macaroni salads

5 from 3 votes

Cucumber Macaroni Salad with Dill

This Cucumber Macaroni Salad recipe is a great side dish to with garden cucumbers and dill, it's light and fresh, and can be vegan & gluten free. A fantastic summer cucumber side for a BBQ, cookout, or party.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Pasta, Salad

Cuisine: American

Servings: servings

Calories: 282kcal

Author: Kelly Jensen

Cost: $3

Equipment

Mixing Bowl

Ingredients

12 ounces macaroni noodles use gluten free if desired
1/2 sweet onion finely diced
2 carrots chopped
1 large cucumber chopped
2/3 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon granulated sugar
1/4 cup fresh dill chopped
sea salt and black pepper to taste

Instructions

Cook macaroni noodles according to package instructions. Drain, rinse in a colander under cool water.
In a large mixing bowl, add the cooled macaroni noodles, onion, carrots, chopped cucumbers, mayo, white wine vinegar, sugar, and fresh dill. Mix well to combine all ingredients. Taste and add salt and pepper if desired.
Cover and refrigerate for at least an hour before serving. Right before serving I like to add an extra tablespoon of mayo or sour cream to make it extra creamy! And fresh dill to garnish.

Notes

Dietary Modifications

This recipe is vegetarian, to make it vegan use use a vegan mayonnaise and sour cream! I have vegan recipes for both on my site!
To make this gluten free, make sure you use gluten free macaroni noodles, I have some linked above. Also make sure any prepared foods (like mayo or relish) are also certified gluten free before adding.

Pro Tips

When chopping the carrots and onions, make them roughly the same size. You want the pieces small enough to be bite-sized and consistent throughout the salad.

For a creamier pasta salad, you can add in extra mayonnaise or a mix of half mayo/half sour cream to the dressing.

If making this recipe ahead of time, cover and refrigerate for at least 1 hour. Stir well before serving.

If the pasta salad gets soggy (it can depending on the water content of the cucumbers), drain it before serving. Mix in a little extra mayonnaise if desired.

Nutrition