Ingredients
1 lb (450g) elbow macaroni
2 medium cucumbers (diced)
1/4 cup red onion (finely chopped)
1/4 cup fresh dill (finely chopped or 1 tbsp dried dill)
1/2 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp salt
1/2 tsp black pepper
Instructions
Bring a large pot of salted water to boil. Cook elbow macaroni until al dente (7-8 minutes). Drain and rinse with cold water to cool.
In a large bowl, combine cooked pasta, diced cucumbers, and chopped red onion.
In a separate bowl, whisk together mayonnaise, apple cider vinegar, lemon juice, Dijon mustard, salt, and black pepper to create the dressing.
Pour dressing over pasta-mixed ingredients. Stir until fully coated.
Chill salad for at least 30 minutes to let flavors meld before serving.
Notes
Chill for longer (up to 2 hours) for enhanced texture and flavor.
Substitute 1/2 cup Greek yogurt for part of the mayonnaise to reduce fat.
Add drained, cooked green beans for extra crunch.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20
- Cook Time: 10
- Category: Mediterranean Basics
- Method: Room temperature preparation
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg