Cucumber and Dill Pasta Salad55 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
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 203 cal
- 5.5 g
- 31.3 g
Based on a 2,000 calorie diet
Reviews (55)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..." See more 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!..." See more"
"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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