Cucumber and Dill Pasta Salad

September 5, 2009

Cucumber and Dill Pasta Salad

Philippe Waterinckx, Tucson CSA

A most refreshing summer dish!

1 pound pasta (rotelle, shells or bowties), cooked
1 cucumber, cut in half and sliced

Dressing: combine

2 cups yogurt (Greek yogurt is best)
1 cup milk
1/4 to 1/2 cup chopped fresh dill (to taste) (last winter, when we got dill at the CSA, I froze mine in a quart freezer bag)
1 onion, chopped
2 cloves garlic, minced
1-2 teaspoon salt
1-2 teaspoon ground black pepper
1/4 cup vinegar or lemon juice

Mix pasta, cucumber and dressing. Serve cool.

One Response to “Cucumber and Dill Pasta Salad”

  1. Linda Doughty Says:

    Love it! Definitely refreshing and delicious. I took this to a potluck for the staff at my son’s school and the office staff clamored for the recipe! There are fresh dill lovers out there.

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