Creamy Pasta Salad with Cucumber Dressing Peas and Fresh Dill
Updated Mar 03, 2022, Published Jul 16, 2017
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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!
“Great recipe! Very easy to put together.”
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!
Creamy Pasta Salad with Cucumber Dressing Peas and Fresh Dill
Equipment
Ingredients
- 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
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
- Dressing can be made 1-2 days ahead of time. Refrigerate until needed.
- Cook pasta, then toss with dressing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Great recipe! Very easy to put together.
Only changes I will make next time are to start with less honey and add a bit more dill.
Overall this is a really great recipe. Will definitely go in our recipe rotation for this spring and summer.
Hi, Jane, Thanks so very much and so happy you love this recipe as much as we do! Yes, definitely do it to your taste. Appreciate your taking the time to come back and comment.
I love how the dressing gets in all the nooks and crannies of the noodles. Delicious!
This pasta salad looks so fabulous! I agree it would be great both warm or cold. So, I’ll have to make it and try it both ways!! It’s a win-win in my eyes!
Thanks, Elaine! Hope you enjoy!