A Southern Grace: Creamy Cucumber Dill Pasta Salad

Creamy Cucumber Dill Pasta Salad


Serves 6-8

  • 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
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.

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