Cucumber and Dill Pasta Salad

Cucumber and Dill Pasta Salad

52 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    12 m
  • Ready In

    30 m
Diane Reichel
Recipe by  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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Adjust Servings

Original recipe yields 6 servings



  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 (52)

Rate This Recipe


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!



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

Sarah Jo

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'.

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Cucumber Salad with Dill Vinaigrette


next recipe:

Low-Fat Cucumber Pepper Pasta Salad