Recipe By Diane Reichel
Published Feb 4th
Cucumber and Dill Pasta Salad
Prep 10m Cook 12m Additional 8m Ready In 30m
Servings 6 servings Calories 202.7

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

Recipe Ingredients

  • 2 cups macaroni
  • 2 cups cucumber - peeled, seeded and chopped
  • 1 cup chopped tomatoes
  • 1 cup low-fat sour cream
  • ½ cup skim milk
  • 1 tablespoon chopped fresh dill weed
  • ½ teaspoon coarse ground black pepper
  • ½ teaspoon salt
  • 1 tablespoon distilled white vinegar

Cooking Directions

  1. 1 Cook pasta in boiling salted water until al dente. Drain, and rinse in cold water. Transfer noodles to a large bowl.
  2. 2 In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside.
  3. 3 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.

Nutrition Facts

  • Calories 202.7
  • Carbohydrate 31.3 g
  • Cholesterol 16.1 mg
  • Fat 5.5 g
  • Fiber 1.8 g
  • Protein 7 g
  • Saturated Fat 3.1 g
  • Sodium 223.8 mg
  • Sugar 2.8 g


  1. 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 - Read more ...
  2. 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 - Read more ...
  3. 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 - Read more ...
  4. 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!!).
  5. 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 - Read more ...
  6. 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!
  7. 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 - Read more ...
  8. 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!
  9. this recipe was very easy to make but lacked a kick. The taste was bland until I added extra ingredients