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cucumber dill pasta salad in a white bowl with a blue striped rim.
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5 from 3 votes

Cucumber Dill Pasta Salad

This cucumber dill pasta salad with mozzarella is the perfect summer recipe for your BBQs, picnics and outdoor dining. Serves 4-6 as a side dish.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Lunch, Party food, Salad, Side Dish
Cuisine: American, British
Diet: Vegetarian
Servings: 6 servings
Calories: 229kcal
Author: Claire

Ingredients

  • 3 cups pasta (uncooked weight)
  • ½ cup small mozzarella balls halved
  • cucumber diced into half moons
  • 6 radishes sliced
  • ½ cup dill chopped
  • ½ cup basil torn
  • ¼ cup parsley chopped
  • handful arugula torn

For the dressing

  • ¼ cup extra virgin olive oil
  • 2 teaspoon apple cider vinegar or white distilled vinegar adjust to preference
  • 1 garlic clove minced or finely diced
  • 1 teaspoon honey
  • pinch salt
  • pinch black pepper optional

Instructions

  • Cook your pasta according to packet instructions in salted water, a little past al dente so it remains soft when cooled. Once cooked, toss in a little olive oil to keep from sticking together. Set aside to cool.
  • Make the dressing by combining the ingredients, and whisking thoroughly.
  • Add the cooled pasta, herbs, cucumber, radishes and mozzarella to your bowl and drizzle over the dressing. Toss to combine, and so the pasta is well coated in the dressing. Add a touch more salt and pepper (if using) to preference.

Notes

  • This makes quite a lot of the salad dressing, so you may have some to spare depending upon preference.
  • Cook the pasta a little past al dente so it remains soft when it cools to room temperature.
  • This is quite a 'herby' dish, reduce the amounts if you prefer.
  • Apple cider vinegar scores 1 on the SIGHI list, if you prefer to stick to foods rated 0 then you may like to swap out for white distilled vinegar.
  • Nutritional information is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance
All ingredients score 0 on the SIGHI list, with the exception of:
  • dill, garlic and apple cider vinegar, which score 1.
  • arugula is not rated. 
  • black pepper, which scores 2.

Nutrition

Calories: 229kcal | Carbohydrates: 25g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 66mg | Potassium: 159mg | Fiber: 1g | Sugar: 2g | Vitamin A: 694IU | Vitamin C: 8mg | Calcium: 73mg | Iron: 1mg