READY IN 30 mins

Cucumber and Dill Pasta Salad

Read Reviews (55)

"A very refreshing salad for anytime of the year. Best during the summer with fresh-from-the-garden cukes." — Diane Reichel

Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 12 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 19, 2003

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!

—Kristina

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Most Helpful Critical Review

Jun 10, 2011

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'.

—Sarah Jo

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71 Ratings

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Feb 25, 2005

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!

—BEXTER

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Mar 02, 2011

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!

—stick a fork in me, I'm done

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May 05, 2010

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!!).

—SpliceVW

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Jul 23, 2003

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.

—DREGINEK

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May 12, 2008

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.

—Trisha

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Sep 13, 2010

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.

—MaxieX

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Nutrition

Calories
203 kcal
10%

Carbohydrates
31.3 g
10%

Cholesterol
16 mg
5%

Fat
5.5 g
9%

Fiber
1.8 g
7%

Protein
7 g
14%

Sodium
224 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cucumber and Dill Pasta Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 203
Calories from Fat: 50

% Daily Value *
Total Fat 5.5g 9 %
Saturated Fat 3.1g 16 %
Cholesterol 16mg 5 %
Sodium 224mg 9 %
** Potassium 305mg 9 %
Total Carbohydrates 31.3g 10 %
Dietary Fiber 1.8g 7 %
Protein 7g 14 %
** Sugars 2.8g
Vitamin A 10 %
Vitamin C 10 %
Calcium 11 %
Iron 14 %
** Thiamin 41 %
** Niacin 33 %
** Vitamin B6 8 %
** Magnesium 12 %
** Folate 56 %

* 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.