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Not your average pasta salad, Whole Grain Pasta Salad with Cucumber Dressing, Peas and Fresh Dill is one of our all-time summer favorites!


Total time

0 minutes


Dinner, Lunch


  • 1 pound rotini, fusilli, penne or other short pasta
  • salt, plus more for dressing
  • 1 cup mayonnaise
  • 1 cup sour cream
  • ¼ cup white vinegar
  • 2 tablespoons honey
  • 2 large Kirby cucumbers, peeled, seeded and coarsely chopped
  • 1 bunch scallions, white and light green part only, coarsely chopped
  • 2 tablespoon fresh dill
  • freshly ground black pepper (to taste)
  • 1 bag (12-ounce) frozen peas, thawed under cold tap water
  • fresh dill sprigs (for garnish)


  1. Cook pasta in salted water per package directions. Drain.
  2. While pasta is cooking, combine mayonnaise, sour cream, vinegar, honey, cucumber, scallions, dill and salt and black pepper to taste in a food processor or blender. Process until smooth or almost smooth (a little chunky is fine.)
  3. Toss with dressing with drained pasta, add peas, garnish with fresh dill sprigs and serve.
  4. View the recipe instructions at From a Chef's Kitchen

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