Description
A light and refreshing cucumber pasta salad tossed in a creamy dill dressing with crisp cucumber and mild onion—perfect for summer meals, picnics, and quick side dishes.
Ingredients
- 8 oz penne pasta
- 1/2 white onion, finely minced
- 1 English cucumber, diced into 1/4-inch pieces
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons vinegar
- 2 tablespoons fresh dill, finely chopped
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Black pepper to taste
Instructions
1. In a small bowl, combine mayonnaise, sour cream, vinegar, chopped dill, sugar, salt, and black pepper. Mix well until smooth and set aside so the flavors can meld.
2. Thinly slice the onion and place the slices in a bowl of cold water for a few minutes to mellow the strong onion flavor, then drain.
3. Cook the penne pasta according to package directions until al dente.
4. Drain the pasta and rinse under cold water to stop the cooking process and cool it completely.
5. Cut the cucumber in half lengthwise and use a spoon to remove the seeds.
6. Dice the cucumber into small pieces for a crisp texture.
7. In a large bowl, combine the cooled pasta, diced cucumber, and drained onion.
8. Pour the prepared dressing over the salad and toss until everything is evenly coated.
9. Cover and refrigerate for at least 40 minutes before serving to allow the flavors to develop.
Notes
Using an English cucumber works best because it has fewer seeds and a thinner skin.
Soaking the onion in cold water softens its sharp flavor without removing its crunch.
Allowing the salad to chill before serving improves both texture and flavor.
You can add extras like cherry tomatoes, feta cheese, or avocado for additional flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4 g
- Fat: 24 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g