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    You are in: Home / Recipes / Cucumber Dill Pasta Salad Recipe
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    Cucumber Dill Pasta Salad

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on October 20, 2009

      I loved the flavor here, but the weepy cukes made me eww. I swapped them out for thawed peas and diced celery the second time and we have a winner!

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    • on March 04, 2009

      Great idea for lunch! I made this last nite and brought with me to work today. Easy, filling, on the lighter side. I added a pouch of tuna to this and that worked really well, beefed it up a little bit. I also used a spash of apple cider vinegar in place of the lemon juice because I didn't have any lemons. I think next time I would use the lemon juice and I may add chopped celery for some more crunch. Because this can be made in batches of any size, I'll be making it alot for lunches in the future. Thank you! Oh - and I didn't notice any "weeping" issues with the cucumbers.

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    • on August 11, 2008

      This was nice and refreshing. A really great way to use my cucumbers in the garden.. I did add garlic powder and extra lemon juice. For an extra zing, I added a little bit of my homemade jalapeno dill pickles. We all loved it. Thanks for sharing! :)

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    • on January 03, 2008

      Dill-icious! This is so creamy and fresh-tasting. I halved the recipe and still used a full bunch of scallions. I only had dried dill, but it still gave the salad a great flavor. I read in step 5 about the "weeping" of the cucumbers if it stays chilled too long. I will remember for future picnics that I'll be making this for. I'll make the entire salad ahead of time and just quickly add the diced cucumber right before serving. I'd also would like to make this with some cooked shrimp thrown in it; that would be fantastic! Thanx for posting!

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    • on July 20, 2007

      This is a nice simple, fresh-tasting pasta salad that would work well as a side dish for a meal when there are lots of competing, strong flavors. I made just enough for me, and while I liked the flavors I felt it needed a bit more - such as the radishes or bacon bits recommended by others. I had a couple of cherry tomatoes nearby that I threw in and they went nicely. Thanks for sharing!

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    • on April 10, 2007

      This was a really nice pasta salad. I made the dressing as written and found that I only needed about half. I also cut back the salt to about 2 tsp. and didn't have fresh dill and so used about 1 tbs of dried. I think it would be great with some crumbled bacon and maybe diced red bell pepper. The whole family loved this,Susie so I'll sure be making it a lot this summer when I've got cucumbers coming out of my ears! Thanks for posting. *******UPDATE*********** Just wanted to note, that I seeded the cucumbers (mine seemed particularly seedy and mushy). We had the leftovers this afternoon for lunch (aprox. 18hrs later) and the pasta was still beautiful and tasted delicious!

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    Nutritional Facts for Cucumber Dill Pasta Salad

    Serving Size: 1 (87 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 209.3
     
    Calories from Fat 32
    15%
    Total Fat 3.6 g
    5%
    Saturated Fat 1.9 g
    9%
    Cholesterol 9.4 mg
    3%
    Sodium 247.1 mg
    10%
    Total Carbohydrate 36.8 g
    12%
    Dietary Fiber 1.9 g
    7%
    Sugars 1.5 g
    6%
    Protein 7.0 g
    14%

    The following items or measurements are not included:

    low-fat mayonnaise

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