Oh goodness, I love me some dill.
Dill and cubed cucumber…such a good combination!
I made this for a little lunch but it would also make an excellent side dish too!
This recipe serves four for lunch and more if you’re making it as a side dish.
A few things to note: after you cook your pasta, make sure you drain it and then run cold water down over the top to cool it down before draining it again really well. Also, I used one English cucumber so that I didn’t have to peel it, but you can sub with two regular cucumbers, peeled.
1 pound of elbow pasta, cooked to al dente, drained and cooled off with cold water
1 red onion, chopped
1 English cucumber, chopped
about 4 tablespoons of chopped dill
1 cup of your favorite Ranch dressing
a nice pinch of salt and pepper
In a large mixing bowl, combine all six ingredients. Cover and chill at least three hours (up to 24) before serving. Garnish with a little more dill when serving.
I mean, easy right? Crunchy, creamy, and full of flavor.