What to Serve Cucumber Pasta (Print)
Explore the best sides and serving options for creamy cucumber pasta salad at your next summer gathering.
# Ingredients:
→ Fresh produce
01 -
1 English cucumber
02 -
1/2 sweet white onion
03 -
2 tablespoons fresh dill, chopped
→ Pasta
04 -
225 grams medium pasta (such as penne or rotini)
→ Dressing
05 -
120 millilitres sour cream
06 -
120 millilitres mayonnaise
07 -
2 tablespoons vinegar
08 -
1 teaspoon sugar
09 -
1/2 teaspoon salt
10 -
Black pepper, to taste
# Steps:
01 -
In a small bowl, combine sour cream, mayonnaise, vinegar, chopped fresh dill, sugar, salt, and black pepper. Whisk thoroughly until the mixture is smooth and uniform. Set aside to allow the flavours to blend.
02 -
Thinly slice the sweet white onion and place in a bowl of cold water for several minutes to mellow the sharpness. Drain just before assembling the salad.
03 -
Cook the pasta in a large pan of salted, boiling water according to the package instructions until al dente. Drain and rinse under cold running water to stop cooking. Set aside to cool completely.
04 -
Slice the English cucumber in half lengthwise, remove the seeds with a spoon, and cut into thin half-moons for optimal texture and crunch.
05 -
In a large mixing bowl, combine cooled pasta, drained onions, sliced cucumber, and the prepared dressing. Mix gently until all ingredients are well coated. Chill for at least 1 hour before serving for best flavour and texture.
# Notes:
01 -
For optimal freshness, store salad in an airtight container and refrigerate up to 3 days. Stir well before serving as cucumbers may release excess water.
02 -
To keep the salad crisp, store cooked pasta, vegetables, and dressing separately if making ahead; combine just before serving.
03 -
Pasta salad pairs excellently with grilled meats, corn on the cob, watermelon slices, and classic picnic sides.