Cucumber and Dill Pasta Salad


A very refreshing salad for anytime of the year. Best during the summer with fresh-from-the-garden cukes.

Prep Time:
10 mins
Cook Time:
12 mins
Additional Time:
8 mins
Total Time:
30 mins
6 servings


  • 2 cups macaroni

  • 2 cups cucumber - peeled, seeded and chopped

  • 1 cup chopped tomatoes

  • 1 cup low-fat sour cream

  • ½ cup skim milk

  • 1 tablespoon chopped fresh dill weed

  • ½ teaspoon coarse ground black pepper

  • ½ teaspoon salt

  • 1 tablespoon distilled white vinegar


  1. Cook pasta in boiling salted water until al dente. Drain, and rinse in cold water. Transfer noodles to a large bowl.

  2. In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside.

  3. Mix cucumbers and tomatoes into the pasta. Pour in dressing, and mix thoroughly. Cover, and refrigerate at least 1 hour and preferably overnight. Stir just before serving.

Nutrition Facts (per serving)

203 Calories
6g Fat
31g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 203
% Daily Value *
Total Fat 6g 7%
Saturated Fat 3g 16%
Cholesterol 16mg 5%
Sodium 224mg 10%
Total Carbohydrate 31g 11%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 7g
Vitamin C 6mg 30%
Calcium 86mg 7%
Iron 1mg 8%
Potassium 305mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.