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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cucumber - peeled, seeded and chopped
low-fat sour cream
chopped fresh dill weed
coarse ground black pepper
distilled white vinegar
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!
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'.
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!
after reading the other reviews, & making this i did the following: added 1/2 le,mon (the most important) added a ton of dry dill, used mayo instead of milk & sour cream, added onion powder, dry mustard, & added paprika and chili powder by default b/c they were already in my only mayo. makes a pretty dish!
Good base. Like others, we added more dill, some lemon, and garlic. First day is good, second day is phenominal (make it the day before!!).
I reduced the milk/sour cream a little and added some mayo. I also added a dash of lemon pepper seasoning, a green bell pepper (chopped), and some salad shrimp. Not bad but when compared to my mom's recipe (which is similar and is an OUTSTANDING recipe) this one only tasted average. The base for this recipe is good - it just needs a little tweeking. Thanks anyways.
We make this Pasta Salad all summer long for all our summer parties and for lunch and dinner sides during the week. I am not a fan of the usual pasta and potato salads at BBQ's. They are way too heavy for me. I love the lightness of this pasta salad. I love being able to use my veggies that grow in abundance in my garden along with my fresh dill although I frequently use 1 T dry dill which adds up to be more than what the recipe calls for. We also sometimes substitute the sour cream for greek yogurt (fage) or go halfsies. We also use 1/4 cup whole milk instead of the skim milk it calls for. We tried cutting back on the salt but this recipe really needs it along with plain shaker style black pepper. We tried using whole wheat pasta but it doesn't work well with this recipe. We enjoy the spiral type pasta or regular elbows. This pasta salad is the perfect answer for those looking for a lighter variation of the normal macaroni salad.
I use this recipe all the time for a good base recipe. I usually add some red onion, partially for flavor, partially for color. I also sometimes add mayo and a bit more dill. I've also added lemon pepper and garlic salt. I use sweet grape tomatoes, quartered to add a bit of sweet flavor too.
* Percent Daily Values are based on a 2,000 calorie diet.
Cucumber and Dill Pasta Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 50
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