Ingredients
Scale
- 12 ounces whole-wheat orecchiette pasta
- 1 medium English cucumber, halved lengthwise and thinly sliced
- 1 pint cherry tomatoes, halved
- 1 cup thinly sliced red onion
- ¼ cup chopped fresh dill
- ¾ cup mayonnaise
- 3 tablespoons white vinegar
- 1 ½ teaspoons sugar
- 1 teaspoon salt
- ½ teaspoon ground pepper
Instructions
- Cook 12 ounces of pasta according to package directions.
- Rinse with cold water; drain well and transfer to a large bowl.
- Stir in cucumber, tomatoes, onion, and dill.
- Whisk mayonnaise, vinegar, sugar, salt, and pepper in a small bowl.
- Add the dressing to the pasta mixture and toss to coat.
- Refrigerate for at least 30 minutes or up to 8 hours before serving.
Notes
- Best served chilled.
- Can be stored in the refrigerator for up to 3 days.
- English cucumbers work best due to their crisp texture and fewer seeds.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg