Ingredients
Equipment
Method
Cook and cool the pasta
- Cook rotini or penne pasta according to package directions until tender, then drain and rinse with cold water to stop the cooking.
- Spread the rinsed pasta on a sheet pan in a single layer to help it cool quickly, then let it sit while you make the dressing.
Make the dill creamy dressing
- In a bowl, whisk together mayonnaise, sour cream, fresh dill, lemon juice, minced garlic, salt, and pepper until smooth and evenly combined.
Assemble and chill
- Combine the cooled pasta, diced cucumbers, halved cherry tomatoes, and finely diced red onion in a large bowl.
- Pour the dressing over the salad and toss until every piece of pasta and cucumber is coated.
- Refrigerate the salad for at least 1 hour to let flavors meld and the dressing thicken slightly.
- Toss again right before serving and adjust seasoning with more salt and pepper if needed.
Notes
For the crispiest cucumber texture, chill in a covered container and drain any extra cucumber liquid before serving if your cucumbers look watery. Store covered in the refrigerator up to 3 days; the salad does not freeze well due to the creamy dressing. Swap mayonnaise for plain Greek yogurt for a lighter, tangier version (still add the sour cream or reduce it as you like).