Description
This refreshing Healthy Cucumber Pasta Salad captures the essence of summer by combining crisp, diced English cucumbers with tender penne pasta in a light, creamy, and herb-forward dressing. It is a perfect balance of textures and flavors, offering a nourishing and cooling meal that is as elegant as it is simple to prepare. This dish is ideal for picnics or peaceful weeknight dinners, made even better after chilling in the refrigerator to allow the fresh dill and tangy dressing to fully meld.
Ingredients
8 oz penne pasta
1/2 white onion, finely minced
1 large English cucumber, diced into small, uniform pieces
1/2 cup mayonnaise
1/2 cup sour cream
2 tbsp white vinegar
1 tsp white sugar
2 tbsp fresh dill, chopped
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente.
Drain the pasta and rinse under cold water to stop the cooking process; drain well.
In a large mixing bowl, whisk together the mayonnaise, sour cream, white vinegar, and sugar until smooth.
Add the minced white onion and chopped fresh dill to the dressing and stir to combine.
Add the cooled, drained pasta and the diced cucumber to the bowl.
Toss everything together until the pasta and vegetables are evenly coated in the dressing.
Season with salt and black pepper to taste.
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Store in an airtight container in the refrigerator for up to 3 days. For best results, stir before serving if the dressing has settled. Add extra fresh dill or a splash of lemon juice before serving for a brighter flavor profile.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg