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Cucumber and Dill Pasta Salad

Cucumber and Dill Pasta Salad

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Diane Reichel

A very refreshing salad for anytime of the year. Best during the summer with fresh-from-the-garden cukes.

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 5.5 g
  • 9%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Cook pasta in boiling salted water until al dente. Drain, and rinse in cold water. Transfer noodles to a large bowl.
  2. In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside.
  3. Mix cucumbers and tomatoes into the pasta. Pour in dressing, and mix thoroughly. Cover, and refrigerate at least 1 hour and preferably overnight. Stir just before serving.
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Reviews

Kristina
58
6/19/2003

My family and friends really enjoyed this salad. I noticed the complaints of lack of flavor in the other reviews so I did add more dill, some fresh garlic and about a teaspoon of Mrs. Dash. Very light and refreshing pasta salad!

BEXTER
31
2/25/2005

The longer it set, the better it got. I added onion and between a half to a whole tablespoon of black pepper and the aftertaste had a great spicy bite! A touch of lemon juice was nice too!

Sarah Jo
20
6/10/2011

I followed the recipe exact. I made it early this morning and let it sit for a couple hours before I tasted it, as I was afraid it might be a little......bland. And I was right. I think it's okay, but it needs a little more. Of what, I'm not sure exactly. Garlic? Onion? The recipe lives up to the title but it's needs a little somethin'-somethin'.