Whole-Wheat Pasta Salad with Cucumber Dressing, Peas and Fresh Dill is cool, creamy one of our all-time summer favorites! Serve it warm or chilled!
The inspiration behind this recipe:
We’re keepin’ on with the fresh dill theme for this whole-grain pasta salad! Dad gave us plenty so we’re putting it to good use!
This whole-grain pasta salad is one of our summertime favorites. My husband found this recipe on the internet long, long ago when the internet was in its infancy. It’s so old, we can’t find the source anymore. Yeah, that’s going back a while, but when you’re old like us, it’s really not.
Growing a garden in the South is tough. It’s difficult because you’re dealing with clay soil, unbearable heat and BUGS. However, one of the few things we can grow in our small garden is cucumbers.
Thankfully, we LOVE cucumbers.
How to make Whole-Wheat Pasta Salad with Cucumber Dressing, Fresh Peas and Dill:
You’ll love how EASY this recipe is!
- Cook whole-wheat pasta according to the package directions. I used rotini but you can use any whole-wheat pasta such as bowties or penne.
- While the pasta is cooking, combine the following in a food processor or blender and process until smooth but a little chunky is fine:
- Sour cream
- Coarsely chopped cucumber
- Fresh dill
- Salt and black pepper to taste
- Toss in the peas and pour on the dressing!
This whole-wheat pasta salad is delicious warm or cold. Garnish with fresh dill sprigs and you’ve got a lovely pasta salad perfect for any gathering this summer!
More pasta salads you’re sure to love!
- Chicken Pasta Salad with Spinach Buttermilk Dressing
- Greek Orzo Pasta Salad
- Caprese Pizza Pasta Salad
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- 1 pound rotini, fusilli, penne or other short pasta
- Salt, plus more for dressing
- 1 cup mayonnaise
- 1 cup sour cream
- ¼ cup white vinegar
- 2 tablespoons honey
- 2 large Kirby cucumbers, peeled, seeded and coarsely chopped
- 1 bunch scallions, white and light green part only, coarsely chopped
- 2 tablespoon chopped fresh dill
- Freshly ground black pepper, to taste
- 1 bag (12-ounce) frozen peas, thawed under cold tap water
- Fresh dill sprigs, for garnish
- Cook pasta in salted water per package directions. Drain.
- While pasta is cooking, combine mayonnaise, sour cream, vinegar, honey, cucumber, scallions, dill and salt and black pepper to taste in a food processor or blender.
- Process until smooth or almost smooth (a little chunky is fine.)
- Toss with dressing with drained pasta, add peas, garnish with fresh dill sprigs and serve. Serve warm or chilled.
Amount Per Serving: Calories: 460Total Fat: 29gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 29mgSodium: 302mgCarbohydrates: 42gFiber: 3gSugar: 8gProtein: 8g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.