Cucumber Pasta Salad
A quick and easy dish made with pasta, fresh cucumbers, tomatoes, and a creamy lemon dill dressing.
Ingredients
- 3 cups dry pasta (bowtie pasta works great)
- 1 cup grape tomatoes (halved)
- ¼ cup red onion (diced)
- ½ cup mayo
- 1 tablespoon lemon juice (freshly squeezed)
- 1 to 2 tablespoons fresh dill (minced, adjust to taste)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool.
- While the pasta cooks, prepare the vegetables: slice or chop the cucumber, halve the grape tomatoes, and dice the red onion.
- In a small bowl, mix together the mayo, lemon juice, fresh dill, salt, and pepper until smooth.
- In a large bowl, combine the cooled pasta with the chopped vegetables. Pour the dressing over the top and mix until evenly coated.
- Sprinkle with extra dill or cracked black pepper for garnish, if desired. Chill for at least 30 minutes before serving to enhance flavors.
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Notes
Store in an airtight container in the refrigerator for up to 3 days. Stir before serving as the dressing may settle.