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Pasta salad with cucumber and dill

updated

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Ingredients for 6 servings:

  • 500 g pasta, small (e.g. mini farfalle or croissants)
  • salt water
  • 2 cucumbers
  • 1 bunch of dill or 1 pack of frozen
  • 200 g sour cream
  • salt and pepper
  • ½ lemon(s), the juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

tastes good with grilled food.

Cook the pasta in salted water until al dente, drain, and let cool. Meanwhile, wash the cucumbers and quarter them lengthwise. Remove the seeds. Cut the cucumbers into approximately 0.5 cm thick slices and add to the cold pasta. Wash the dill, spin it dry, and pick the leaves. Add to the pasta and cucumbers. Combine the sour cream with the juice of half a lemon, salt, and pepper, and mix with the pasta and cucumbers. Refrigerate until ready to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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