Description
A creamy and refreshing cucumber pasta salad made with tender penne, crisp cucumber, and a tangy dill dressing. Perfect for picnics, barbecues, or a light summer side dish.
Ingredients
- 8 oz penne pasta
- 1/2 white onion, finely minced or thinly sliced
- 1 English cucumber, diced into 1/4-inch pieces
- 1/2 cup mayonnaise
- 1/2 cup sour cream (full-fat recommended)
- 2 tbsp vinegar
- 2 tbsp fresh dill, finely chopped
- 1 tsp sugar
- 1/2 tsp salt
- Freshly ground black pepper, to taste
Instructions
1. Combine the mayonnaise, sour cream, vinegar, fresh dill, sugar, salt, and black pepper in a small bowl. 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 to reduce the sharp flavor. Let them soak while you prepare the rest of the ingredients.
3. Cook the penne pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
4. Cut the cucumber in half lengthwise and remove the seeds with a spoon. Slice or dice the cucumber into small pieces.
5. Drain the onions and place them in a large mixing bowl with the cooled pasta and cucumber.
6. Pour the prepared dressing over the ingredients and toss everything together until evenly coated.
7. Cover and refrigerate the salad for at least 40 minutes before serving to allow the flavors to blend together.
Notes
Letting the salad chill before serving greatly improves the flavor and texture.
Soaking the onions in cold water helps remove their sharp bite while keeping their crunch.
Fresh dill provides the best flavor, but dried dill can be used in a smaller amount if necessary.
This salad pairs well with grilled meats, sandwiches, or as a light standalone meal.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 25 mg