Save The heatwave last July had me refusing to turn on my oven for weeks. I stumbled onto this combination by accident after making too much pasta for something else and tossing in whatever was crisp in my crisper drawer. That everything bagel seasoning was the game changer I did not see coming.
I brought this to a block party and three people asked for the recipe within ten minutes. Something about the dill and everything seasoning together just works in a way that feels surprising but familiar.
Ingredients
- 225 g small shell pasta: Those little cups catch the dressing perfectly
- 1 tsp salt: Salting your pasta water is the only chance to season the pasta itself
- 2 cups cucumber: English cucumbers have thinner skins and fewer seeds
- 2 green onions: Their mild bite plays nice with the creamy base
- 2 tbsp fresh dill: Dried dill works in a pinch but fresh makes it sing
- 120 ml sour cream: Gives that tangy backbone that cuts through the richness
- 60 ml mayonnaise: Keeps the dressing velvety and cohesive
- 1 tbsp lemon juice: Brightens everything up so it never feels heavy
- 1 tsp Dijon mustard: Just enough to anchor all the flavors
- 1 clove garlic: Minced fine so no one gets an overwhelming chunk
- ½ tsp salt and ¼ tsp pepper: Your baseline seasoning
- 1½ tbsp everything bagel seasoning: The star that brings it all together
Instructions
- Cook your shells:
- Boil pasta in salted water until al dente then rinse under cold water until completely cool
- Whisk the dressing:
- Combine sour cream mayonnaise lemon juice Dijon garlic salt and pepper until silky smooth
- Combine everything:
- Add cooled pasta cucumber green onions and dill to the dressing and fold gently
- Add the magic:
- Sprinkle in the everything bagel seasoning and toss until distributed throughout
- Let it rest:
- Chill for at least 30 minutes before serving so flavors can make friends
Save My sister texted me the next day asking if there was any left. That is when I knew this was not just another pasta salad.
Making It Your Own
I have tried adding diced bell peppers for color and radishes for extra peppery crunch. Both work beautifully but do not crowd the bowl too much or the dressing gets lost.
The Dressing Balance
The ratio of sour cream to mayo matters here. Too much mayo and it feels heavy. Too much sour cream and the dressing slides off the shells. This sweet spot coats everything without weighing it down.
Serving Suggestions
This holds up beautifully outdoors and actually travels well since it does not wilt like leafy salads would. I have served it alongside grilled chicken and with smoked salmon for brunch.
- Make it the night before for zero day of stress
- Keep a little extra seasoning on hand for the top right before serving
- Bring the serving spoon unless you want to hunt one down at the party
Save Summer eating does not have to be complicated to be memorable.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this dish actually benefits from advance preparation. Assemble it up to 2 days in advance and store in an airtight container in the refrigerator. The flavors deepen as it sits, and the pasta absorbs the dressing beautifully. Give it a gentle toss before serving.
- → What vegetables can I substitute or add?
For added crunch, try diced celery, radishes, or bell peppers. You can also add cherry tomatoes for brightness, or swap cucumbers for zucchini if preferred. Keep the ratio roughly the same to maintain the creamy consistency.
- → Is there a lighter version of this dish?
Absolutely. Replace the sour cream with Greek yogurt for a lighter, protein-rich alternative. You can use half mayonnaise and half Greek yogurt, or adjust the ratio to your taste preference for tang and creaminess.
- → What proteins pair well with this salad?
Grilled chicken, smoked salmon, and shrimp are excellent companions. For a vegetarian option, try grilled tofu or chickpeas. The tangy dressing complements both light and robust proteins beautifully.
- → How do I ensure the pasta stays tender and not mushy?
Cook the pasta to al dente according to package directions, then immediately rinse under cold water to stop the cooking process. This prevents overcooking and maintains a pleasant, tender texture that won't become soggy in the dressing.
- → Can I use dried dill instead of fresh?
Yes, but use about one-third the amount—roughly 2 teaspoons dried dill instead of 2 tablespoons fresh. Dried dill is more concentrated in flavor. Add it to the dressing before mixing to allow the flavor to distribute evenly.