cool and creamy combo

Creamy cucumber dill pasta salad. When I think of summer staples, pasta salad always comes to mind. After all, what's a potluck or picnic without it?

I tried something different with this batch--I made it creamy using cucumber dill cream cheese. This seemed like a natural progression, as I almost always add cucumbers and dill to my pasta salads and this just served to enhance those flavors. I liked the creaminess too; though oil-based dressings on pasta salads are delicious and classic, this was a welcome twist!

We scaled back the garden big time this year since I doubt we'll have time to take care of 50 plants. 50 plants << one tiny (as yet unnamed) human. We couldn't resist a few tomatoes, peppers, and cucumbers, and we've planted lettuce and scallions as well. While I'll miss having so much produce that we can put some up to enjoy later in the year, I'm just happy we'll (probably) still have some fresh, homegrown veggies to devour and to use in dishes like this!

Creamy Cucumber Dill Pasta Salad
(printable recipe)

Serves 6-8
Ingredients:

• 8 ounces pasta (I used macaroni, but you can use any shape you like)
• 4 ounces cucumber-dill cream cheese, at room temperature
• 1/4-1/2 cup milk, depending on desired consistency
• 1/4 cup plus 2 tablespoons mayonnaise or Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon minced fresh dill (or 1 teaspoon dried dill)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cherry or grape tomatoes, halved
• 1 bell pepper, cored, seeded, and diced
• 1 cucumber, seeded and diced

Directions:
Cook the pasta to al dente according to package directions; drain and set aside to cool.
Whisk or blend together the cream cheese, milk, mayonnaise or Greek yogurt, lemon juice, Dijon mustard, dill, Italian seasoning, salt, and pepper in a large bowl until smooth. Add more milk as needed.
Toss the pasta, tomatoes, pepper, and cucumber in the dressing until everything is coated. Adjust seasonings to taste.
Refrigerate until ready to serve. You may have to add a bit more milk to loosen things up.