Pasta · ALWAYS FREE
Chilled cucumber & dill pasta salad
Tender short pasta and peas cool before meeting crisp cucumber and a lemon-dill yogurt dressing.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Cook fusilli in unsalted boiling water until tender throughout, generally 1 minute beyond the package al-dente time. Add frozen peas for the last 3-4 minutes, or cook them separately for their package-required time. Drain, briefly rinse under cold potable water to stop cooking and drain very thoroughly for 5 minutes.
- Spread pasta and peas in a shallow container and refrigerate 10-15 minutes while preparing dressing and cucumber; do not leave a deep warm pile on the counter. Whisk yogurt, lemon juice, oil, mustard, dill, salt and pepper in a large bowl.
- Fold cooled pasta and peas into dressing, then add diced cucumber and all cutting juices. Cover and refrigerate at 40°F (4°C) or below for at least 1 hour until fully chilled. Stir gently once before portioning to redistribute dressing.
- Divide all salad and dressing into four equal portions and serve chilled. Keep cold during transport and serving; refrigerate within 2 hours, or 1 hour above 90°F (32°C). Use within 2 days for cucumber texture. Do not add unmeasured extra yogurt or oil to the stored batch without updating the ingredients.
Estimated nutrition
Per serving · 1 of 4- Calories
- 378 kcal
- Protein
- 16.6 g
- Total carbohydrate
- 62.7 g
- Total fat
- 6.7 g
- Total sugars
- 7.2 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Divide entire salad and dressing equally into four bowls. Contains wheat and milk; vegetarian requires pasta and mustard without meat/fish ingredients. No cheese, mayonnaise or side food included.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Vegetarian: Complete ingredient review of Chilled cucumber & dill pasta salad: dry enriched wheat fusilli; frozen green peas; raw cucumber with peel; plain whole-milk Greek yogurt; fresh lemon juice; olive oil; prepared yellow mustard; fresh dill; fine salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
