Ingredients
1 english cucumber
8 ounces medium pasta (like penne or rotini)
1/2 sweet white onion
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons fresh dill, chopped
2 tablespoons vinegar
Black pepper, to taste
Instructions
1. In a small bowl, combine sour cream, mayonnaise, sugar, salt, chopped dill, vinegar, and black pepper. Mix well and set aside to let the flavors meld.
2. Thinly slice the white onion and place the slices in a bowl of cold water to mellow the flavor. Set aside.
3. Cook the pasta al dente according to package directions. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
4. Slice the cucumber in half lengthwise and scoop out the seeds with a spoon. Then thinly slice each half into half-moons.
5. In a large bowl, combine the cooked pasta, drained onion slices, and sliced cucumber.
6. Pour the dressing over the salad and toss until all ingredients are evenly coated.
7. Refrigerate the salad for at least 40 minutes before serving to allow flavors to blend.
Notes
This salad tastes best after chilling, which allows the dill and vinegar to soak into the pasta.
If preferred, substitute Greek yogurt for sour cream for a tangier and lighter version.
Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15-20 minutes
- Cook Time: 10-15 minutes
- Method: Boil
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 233
- Fat: 15g
- Carbohydrates: 13g
- Protein: 4g