Creamy Pasta Salad with Cucumber Dressing Peas and Fresh Dill

Creamy Pasta Salad with Cucumber Dressing, Peas and Fresh Dill is a fresh spin on the pasta salad and one of our all-time summer favorites!  Serve it warm or chilled!

The inspiration behind this recipe:

This creamy 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 Creamy Pasta Salad with Cucumber Dressing, Fresh Peas and Dill:

You’ll love how EASY this recipe is!

• Cook 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:
  • Mayonnaise
  • Sour cream
  • Vinegar
  • Honey
  • Coarsely chopped cucumber
  • Scallions
  • Fresh dill
  • Salt and black pepper to taste
• Toss in the peas and pour on the dressing!

This creamy 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

Whole Wheat Pasta Salad with Cucumber Dressing Peas and Fresh Dill

5 from 1 vote

By: Carol | From A Chef's Kitchen

Not your average pasta salad, cool and creamy Whole-Wheat Pasta Salad with Cucumber Dressing, Peas and Fresh Dill is one of our all-time summer favorites!

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Side Dishes - Salads

Cuisine American

Servings 8

Calories 483 kcal

Equipment

• ▢
  Pasta Pot with Insert
• ▢
  Food Processor
• ▢
  Wusthof Chef Knife
• ▢
  Cutting Board
• ▢
  Stainless Steel Mixing Bowls

Ingredients

  

1x2x3x

• ▢ 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

Instructions

 

• 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.

Notes

MAKE AHEAD:  Dressing can be made 1-2 days ahead of time.  Refrigerate until needed.  Cook pasta then toss with dressing.

Nutrition

Serving: 1 | Calories: 483kcal | Carbohydrates: 49g | Protein: 9g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 207mg | Potassium: 280mg | Fiber: 2g | Sugar: 8g | Vitamin A: 286IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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