Description
A refreshing and creamy pasta salad that’s perfect for hot summer days, packed with crunch from cucumbers and a light dill dressing.
Ingredients
Pasta and Vegetables
- 2 cups Rotini or penne pasta (Cooked until al dente)
- 2 cups Cucumbers (Chopped into small bite size pieces)
- 1/2 cup Red onion (Optional)
- 1 cup Cherry tomatoes (Optional, for color and sweetness)
Dressing
- 1 cup Greek yogurt (Plain, for a creamy base)
- 2 tablespoons Mayonnaise (Optional for a classic flavor)
- 2 tablespoons Fresh dill (Or dried dill as a substitute)
- 2 tablespoons Lemon juice (For brightness)
- 1 teaspoon Garlic powder
- 1 teaspoon Salt (To taste)
- 1/2 teaspoon Pepper (To taste)
Instructions
Preparation
- Cook the pasta in salted water until al dente. Drain and rinse with cold water to stop the cooking.
- Chop cucumbers into small bite size pieces. If desired, lay them on paper towels for 10 minutes to pull off extra moisture.
Mixing
- In a large bowl, combine Greek yogurt, mayonnaise, dill, lemon juice, garlic powder, salt, and pepper to create the dressing.
- Add the cooled pasta, chopped cucumbers, and any optional extras like red onion or cherry tomatoes.
- Stir gently, taste, and adjust seasoning if needed. Chill for at least 30 minutes before serving.
Notes
For a heartier salad, feel free to add chickpeas or diced cooked chicken. This salad is best served cold and can last in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: American, Mediterranean