Cucumber Pasta Salad With Dill Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In large bowl, combine pasta, cucumber, celery and onion. In small bowl, combine dressing, buttermilk and celery seed. Toss salad with dressing and serve.

Steps:

• Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well., In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers and toss to coat. Cover and refrigerate for at least 15 minutes before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes. Drain and rinse several times with cold water until pasta is cool.
• Stir pasta, cucumber, onion, and dill in a salad bowl. Whisk vinegar, sugar, water, vegetable oil, mustard, salt, and black pepper in a separate bowl until sugar and salt have dissolved. Pour dressing over the pasta mixture and toss lightly to coat with dressing. Let chill for 2 hours before serving.

Steps:

• Cook pasta according to directions for "al dente" ; rinse. Drain well.
• Combine dressing, seasoned salt, pepper, dill weed, half & half. Stir together. Add cucumbers and onions; set aside.
• Combine with pasta. Chill.
• *Best when allowed to sit overnight so all the flavors and the sauce can absorb into the pasta.

Steps:

• Cook shells per package directions. Drain and rinse with cold water. Drain again.
• In large bowl combine pasta with green onions and cucumbers.
• In another bowl, blend together dressing ingredients, adding more or less of ingredients to get the right taste for you.
• Toss dressing with pasta and refrigerate. Serve cold.
• Note: If refrigerated for long, the cucumbers will "weep" and make the salad less than appealing. Plan to eat this within 2 hours of making.

Steps:

• Follow package directions and boil the pasta until al dente.
• Drain and rinse in cold water.
• In a small bowl wh isk together the sour cream and milk until smooth.
• Add the dill, vinegar, salt and pepper, whisking to smooth.
• Set aside.
• Mix the cukes and tomatoes with the cooled pasta.
• Pour dressing over top and toss well.
• Cover and chill 1 hour, up to 24 hours.
• Toss again and serve.

Steps:

• Cook pasta in boiling salted water until al dente. Drain, and rinse in cold water. Transfer noodles to a large bowl.
• In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside.
• Mix cucumbers and tomatoes into the pasta. Pour in dressing, and mix thoroughly. Cover, and refrigerate at least 1 hour and preferably overnight. Stir just before serving.

Steps:

• Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well. , In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers; toss to coat. Cover and refrigerate for at least 15 minutes before serving.

Steps:

• Make the dressing: Place the sesame oil, rice vinegar, sesame seeds, sugar, soy sauce and red-pepper flakes into a small bowl. Add 1 tablespoon of water and whisk until emulsified. Taste, and adjust seasonings. (Dressing should taste acidic, a little sweet and salty.)
• When you're ready to eat, prepare the salad: Halve the avocados and discard the pits. Using a small paring knife, carefully score the avocado flesh into 1/2-inch cubes, avoiding cutting through the skin. Use a large spoon to scoop out the avocado flesh (in one spoonful, if possible), as close to the skin as possible. Transfer avocado cubes to a large bowl and add the dressing; toss gently.
• Add the cucumbers and scallions and toss everything together. Season with salt and black pepper, top with more sesame seeds, and serve immediately.

Steps:

• Cook pasta shapes following pack instructions, drain and cool under running water. Tip into a bowl and toss with the dill, lemon, soured cream, prawns, cucumber and fennel. Season

Steps:

• Prepare Dinner in large saucepan as directed on package.
• Stir in remaining ingredients.

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Add shrimp, and cook just until opaque throughout, about 30 seconds. Drain, and rinse with cold water to stop the cooking. Drain again.
• Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice, and Dijon; season with salt and pepper.
• Add dressing to pasta mixture, and toss to combine.

Steps:

• In a large serving bowl, combine cucumbers, onions and dill. In a medium size bowl combine sugar, vinegar, water and salt; stir until the sugar dissolves. Pour the liquid mixture over the cucumber mixture. Cover and refrigerate at least 2 hours before serving (the longer this dish marinates the tastier it is!).

Steps:

• Combine all ingredients in a large salad bowl. Chill until serving time.

Steps:

• Cook pasta, drain.
• Combine lime juice, cilantro, sugar, salt and pepper in small bowl.
• In a large bowl, combine pasta and vegetables.
• Toss gently with lime dressing.

Steps:

• Break pasta into thirds and cook until done and store in refrigerator to cool. I usually add a little of the Slaw dressing so it doesn't get too stuck together.
• Dice cucumbers into small cubes and cut onions.
• Mix all ingredients together. It is as easy as that. Tastes even better after it has cooled for a while.