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Cucumber and Dill Pasta Salad

A most refreshing summer dish! Add some diced black olives or roasted red peppers for extra flavor and color.


  • 1 pound pasta (rotelle, shells or bowties), cooked
  • 1 cucumber, cut in half and sliced

Dressing: combine

  • 2 cups yogurt (Greek yogurt is best)
  • 1 cup milk
  • 1/4 to 1/2 cup chopped fresh dill or 2 teaspoons dried dill (to taste) (you can freeze your dill bunches whole in the winter to save for dishes like this in the summertime)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1-2 teaspoon salt
  • 1-2 teaspoon ground black pepper
  • 1/4 cup vinegar or lemon juice


Mix pasta, cucumber and dressing. Serve cool.

Submitted by Philippe Waterinckx, Tucson CSA