Kim's Summer Cucumber Pasta Salad

Kim's Summer Cucumber Pasta Salad

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

2 h 30 m servings 227 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 22
  1. 27 Ratings

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Most helpful positive review

Way too much dressing for the pasta. I halve it. Love the versatility of the dish. We just use cucumbers, tomatoes, and black olives. Yum!

Most helpful critical review

I did not care for this recipe as written. I had to tweak it, because I didn't want to waste organic cucumbers. I added ½ cup of mayo, and ½ cup of Crumbled Feta Cheese. I would also advise to ...

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Way too much dressing for the pasta. I halve it. Love the versatility of the dish. We just use cucumbers, tomatoes, and black olives. Yum!

There is way too much dressing, next time I will only make 1/4 of the dressing called for otherwise it's just like soup! I also only used 1/4 cup sugar to make it healthier, and it tastes just f...

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 a...

I tried this recipe and found it to be very tangy. I did make some changes. I used red onion and cut the dressing in half. I agree the original dressing is to much. I will definitely make th...

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.

We love dill cuke salads, and the dressing on this one is very similar to what I typically use. I did use Truvia instead of sugar and fresh dill (twice the amount of dried in the recipe) simply...

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 cu...

I did not care for this recipe as written. I had to tweak it, because I didn't want to waste organic cucumbers. I added ½ cup of mayo, and ½ cup of Crumbled Feta Cheese. I would also advise to ...

This was SO good! I've never made anything like this before but definitely will again. I used a mandoline to slice the cukes and onions nice and thin and I think that was key. The only reason I...

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