Cucumber Dill Pasta Salad |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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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. Ingredients:
1 lb shell pasta (or your favorite small shape) |
1 bunch chopped green onion |
2 cups diced cucumbers, unpeeled (1 -2 large) |
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:
1. Cook shells per package directions. Drain and rinse with cold water. Drain again.
2. In large bowl combine pasta with green onions and cucumbers.
3. In another bowl, blend together dressing ingredients, adding more or less of ingredients to get the right taste for you.
4. Toss dressing with pasta and refrigerate. Serve cold.
5. 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.
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