Cool and creamy Whole Grain Pasta Salad with Cucumber Dressing, Peas and Fresh Dill is one of our all-time summer favorites!
We’re keepin’ on with the fresh dill theme! 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 any more. Yeah, that’s going back awhile, 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. Our backyard is shaded and backs up to a wooded area. Yesterday morning, a doe was casually grazing on our grass in the backyard, no doubt making her way to feed on our garden foliage.
One of the few things we can grow in our small garden are cucumbers.
Thankfully, we LOVE cucumbers. And thankfully, I still love cucumbers. When I was growing up, picking cucumbers and selling them was how we earned money to buy our school clothes, school supplies and any other extra goodies we wanted.
Such hard work on the farm would be considered child abuse today, but frankly, it taught me the value of hard work. It didn’t kill me, it made me stronger and I’ll always be grateful to my parents for that upbringing.
So, about this salad! It’s super simple! Get the pasta cooking, drain and rinse to cool it off if you like. While the pasta is cooking, combine everything in a food processor or blender and process until it’s smooth or almost smooth.
This whole grain 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!
- 1 pound rotini, fusilli, penne or other short pasta
- Salt, plus more for dressing
- 1 cup mayonnaise
- 1 cup sour cream
- 1/4 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.