Cucumber Dill Pasta Salad
"There are lots of pasta salad recipes here but I don't see this particular variation. I love dill in most anything and combined with cucumbers and pasta, it's tart/creamy comfort food to me. For even more color & crunch, radishes could be added for another twist. You may need to adjust the mayo and sour cream amounts - I don't really measure it so I've guessed. I start with a large dollop of each then add till I get the texture and taste that I want. Update: Thanks to the first reviewer for finding my typo with the salt; it has been corrected."
photo by Linajjac
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
10-12
ingredients
- 1 lb shell pasta (or your favorite small shape)
- 1 bunch chopped green onion
- 2 cups diced cucumbers, unpeeled (1 -2 large)
-
Dressing
- 1 cup low-fat mayonnaise (I think Miracle Whip would make it too tart but use if you like)
- 1 cup low-fat sour cream
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt (or to taste)
- 1⁄4 teaspoon coarse black pepper
directions
- Cook shells per package directions. Drain and rinse with cold water. Drain again.
- In large bowl combine pasta with green onions and cucumbers.
- In another bowl, blend together dressing ingredients, adding more or less of ingredients to get the right taste for you.
- Toss dressing with pasta and refrigerate. Serve cold.
- Note: If refrigerated for long, the cucumbers will "weep" and make the salad less than appealing. Plan to eat this within 2 hours of making.
Questions & Replies
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I am making this right now and I cut up my cucumbers and I salted them and let them sit for 1 hour to let them get the water out of them so they won't weep into my salad I hope this helps I'll let you know
Reviews
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I loved the flavor here, but the weepy cukes made me eww. I swapped them out for thawed peas and diced celery the second time and we have a winner! -
Great idea for lunch! I made this last nite and brought with me to work today. Easy, filling, on the lighter side. I added a pouch of tuna to this and that worked really well, beefed it up a little bit. I also used a spash of apple cider vinegar in place of the lemon juice because I didn't have any lemons. I think next time I would use the lemon juice and I may add chopped celery for some more crunch. Because this can be made in batches of any size, I'll be making it alot for lunches in the future. Thank you! Oh - and I didn't notice any "weeping" issues with the cucumbers. -
This was nice and refreshing. A really great way to use my cucumbers in the garden.. I did add garlic powder and extra lemon juice. For an extra zing, I added a little bit of my homemade jalapeno dill pickles. We all loved it. Thanks for sharing! :) -
Dill-icious! This is so creamy and fresh-tasting. I halved the recipe and still used a full bunch of scallions. I only had dried dill, but it still gave the salad a great flavor. I read in step 5 about the "weeping" of the cucumbers if it stays chilled too long. I will remember for future picnics that I'll be making this for. I'll make the entire salad ahead of time and just quickly add the diced cucumber right before serving. I'd also would like to make this with some cooked shrimp thrown in it; that would be fantastic! Thanx for posting! -
This is a nice simple, fresh-tasting pasta salad that would work well as a side dish for a meal when there are lots of competing, strong flavors. I made just enough for me, and while I liked the flavors I felt it needed a bit more - such as the radishes or bacon bits recommended by others. I had a couple of cherry tomatoes nearby that I threw in and they went nicely. Thanks for sharing!
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Tweaks
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Great idea for lunch! I made this last nite and brought with me to work today. Easy, filling, on the lighter side. I added a pouch of tuna to this and that worked really well, beefed it up a little bit. I also used a spash of apple cider vinegar in place of the lemon juice because I didn't have any lemons. I think next time I would use the lemon juice and I may add chopped celery for some more crunch. Because this can be made in batches of any size, I'll be making it alot for lunches in the future. Thank you! Oh - and I didn't notice any "weeping" issues with the cucumbers.
RECIPE SUBMITTED BY
<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste & appearance; directions were clear & easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br /> <br /> <br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br /> <br /><br /> </p>
