Salad
- 8 ounces (225 g) rotini pasta
- 1 large English cucumber (about 12 oz / 340 g)
- ¼ cup (35 g) finely chopped red onion
- 3 tablespoons chopped fresh dill, plus sprigs for garnish
- ½ teaspoon salt, for the cucumber
Dressing
- ½ cup (120 g) sour cream
- â…“ cup (75 g) mayonnaise
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, finely grated
- ½ teaspoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Cook the rotini in well-salted boiling water according to the package directions until al dente. Drain, rinse with cold water and drain very well.
- Quarter the cucumber lengthwise and slice into bite-size pieces. Toss with ½ teaspoon salt, drain in a colander for 15 minutes, then pat dry.
- Whisk the sour cream, mayonnaise, lemon juice, garlic, sugar, salt and pepper in a large bowl. Stir in the chopped dill.
- Add the pasta, cucumber and red onion, and fold until evenly coated.
- Cover and refrigerate for at least 1 hour.
- Stir, adjust the seasoning, garnish with dill sprigs and serve cold.
Notes
- Greek yogurt can replace the sour cream.
- Refrigerate leftovers and eat within 3–4 days. Do not freeze.
- Keep chilled; don’t leave out for more than 2 hours (1 hour above 90°F / 32°C)
- Author: Sophia
- Prep Time: 20 min
- Cook Time: 10–12 min