Cucumber-Dill Pasta Salad

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Servings: 4 Difficulty: Intermediate
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A refreshing, creamy pasta salad with crisp cucumbers and fresh dill, perfect for summer picnics.
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This vibrant Cucumber-Dill Pasta Salad is a light and refreshing dish that shines during warm weather or as a side for any barbecue. The combination of tender rotini pasta with crisp, juicy cucumber slices and crunchy carrots creates a delightful textural contrast. Fresh dill weed infuses the creamy dressing with a bright, herbaceous flavor that cuts through the richness, while celery and green onions add an extra layer of freshness and crunch. Unlike heavy cream-based salads, this version relies on a lighter dressing balance, making it satisfying yet not too heavy. It’s an ideal make-ahead dish since the flavors meld beautifully as it chills, allowing the vegetables to soften slightly and absorb the tangy dressing. Serve it cold at potlucks, pack it for a picnic, or enjoy it as a quick, healthy lunch on a busy weeknight.

Cucumber-Dill Pasta Salad recipe image
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Cucumber-Dill Pasta Salad

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 256.2

Description

This vibrant Cucumber-Dill Pasta Salad is a light and refreshing dish that shines during warm weather or as a side for any barbecue. The combination of tender rotini pasta with crisp, juicy cucumber slices and crunchy carrots creates a delightful textural contrast. Fresh dill weed infuses the creamy dressing with a bright, herbaceous flavor that cuts through the richness, while celery and green onions add an extra layer of freshness and crunch. Unlike heavy cream-based salads, this version relies on a lighter dressing balance, making it satisfying yet not too heavy. It&# 226;ÂÂs an ideal make-ahead dish since the flavors meld beautifully as it chills, allowing the vegetables to soften slightly and absorb the tangy dressing. Serve it cold at potlucks, pack it for a picnic, or enjoy it as a quick, healthy lunch on a busy weeknight.

Ingredients

Directions

  1. Bring a small saucepan of water to a boil.
  2. Add broccoli florets, cover, and cook for 1 minute until tender-crisp.
  3. Drain broccoli and immediately plunge into ice water to stop cooking and chill.
  4. Drain the chilled broccoli thoroughly and pat dry.
  5. In a large salad bowl, combine the cooked rotini pasta, sliced carrots, celery, green onion, chopped onion, and drained broccoli.
  6. Add the cucumber-ranch salad dressing and dill weed to the bowl.
  7. Toss all ingredients together until evenly coated.
  8. Season with salt and pepper to taste.
  9. Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 256.2kcal
% Daily Value *
Total Fat 2.2g4%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 21.6mg1%
Total Carbohydrate 49.2g17%
Dietary Fiber 4.8g20%
Sugars 1.9g
Protein 10.7g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cucumber, dill, pasta salad, rotini, summer salad, picnic food, vegan, healthy side dish, make ahead, potluck, light meal, herb salad
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