kims-summer-cucumber-pasta-salad

Kim's Summer Cucumber Pasta Salad

6 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    2 h 30 m
mmihlbachler
Recipe by  mmihlbachler

“This summery pasta salad recipe was given to me by my sister, Kim. It is my husband's favorite side of the summer! Enjoy!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes. Drain and rinse several times with cold water until pasta is cool.
  2. Stir pasta, cucumber, onion, and dill in a salad bowl. Whisk vinegar, sugar, water, vegetable oil, mustard, salt, and black pepper in a separate bowl until sugar and salt have dissolved. Pour dressing over the pasta mixture and toss lightly to coat with dressing. Let chill for 2 hours before serving.

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Reviews (6)

Rate This Recipe
Leo Wiedmeyer
3

Leo Wiedmeyer

We used the recipe as stated, sort of. We added a chopped red chile pepper. The flavors worked very nicely together. We will use this recipe again.

momof4
3

momof4

Great sweet and tangy flavor! Very light side dish as there's no oil in it. I'd love to add some color to it though, it's not as "pretty" and colorful as most pasta salads, but flavor is great and I will be making this again! Thanks!

dixiechick
2

dixiechick

OMG Kim this stuff is out of this world delish! I can't stop eating it and I drank the juice right out of the bowl. Don't change anything just make it. It may be that I used a fresh picked cucumber that my neighbor gave me but honestly this stuff would be good with a Kroger cucumber.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 227 cal
  • 11%
  • Fat
  • 2.5 g
  • 4%
  • Carbs
  • 48.7 g
  • 16%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

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Sweet and Tangy Thai Cucumber Salad

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Low-Fat Cucumber Pepper Pasta Salad