Cucumber and Dill Pasta Salad

55 Reviews

Prep: 10 min
Cook: 12 min
Ready In: 30 min

“A very refreshing salad for anytime of the year. Best during the summer with fresh-from-the-garden cukes.” - by Diane Reichel

Ingredients

2 cups macaroni
2 cups cucumber - peeled, seeded and chopped
1 cup chopped tomatoes
1 cup low-fat sour cream
1/2 cup skim milk
1 tablespoon chopped fresh dill weed
1/2 teaspoon coarse ground black pepper
1/2 teaspoon salt
1 tablespoon distilled white vinegar

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Directions

Cook pasta in boiling salted water until al dente. Drain, and rinse in cold water. Transfer noodles to a large bowl.
In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside.
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.

Nutrition

Amount Per Serving (6 total)

Calories
203 cal
10%

Fat
5.5 g
9%

Carbs
31.3 g
10%

Based on a 2,000 calorie diet

Reviews (55)

Rate This Recipe

Kristina

Jun. 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..." See more and refreshing pasta salad!"

BEXTER

Feb. 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!..." See more"

Sarah Jo

Jun. 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..." See more 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'."

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