Tender pasta combined with crisp cucumbers, fresh dill, and tangy cream dressing. A refreshing side for warm-weather meals.
# What You'll Need:
→ Pasta
01 - 8 oz small shell pasta
02 - 1 teaspoon salt for pasta water
→ Vegetables
03 - 2 cups cucumber, diced (approximately 1 large English cucumber)
04 - 2 green onions, thinly sliced
→ Fresh Herbs
05 - 2 tablespoons fresh dill, finely chopped
→ Dressing
06 - 1/2 cup sour cream
07 - 1/4 cup mayonnaise
08 - 1 tablespoon lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1 clove garlic, minced
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
→ Seasoning
13 - 1 1/2 tablespoons everything bagel seasoning
# How to Make:
01 - Cook shell pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water until completely cooled.
02 - Whisk together sour cream, mayonnaise, lemon juice, Dijon mustard, minced garlic, salt, and black pepper in a large mixing bowl until smooth and well combined.
03 - Add cooled pasta, diced cucumber, sliced green onions, and chopped fresh dill to the dressing. Toss gently until all components are evenly coated.
04 - Sprinkle everything bagel seasoning over the mixture and fold gently until the seasoning is distributed throughout.
05 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes before serving to allow flavors to meld and salad to chill thoroughly.
