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Marissa Bolden

Roasted Cucumber Dill Pasta Salad

This creamy pasta salad combines roasted cucumber, crisp fresh cucumber, dill pickle, green onion, and fresh dill in a tangy mayo and sour cream dressing. Roasting part of the cucumber adds a deeper savory flavor while the fresh cucumber and pickle keep every bite bright, crisp, and refreshing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 oz
Ingredients Equipment Method

Ingredients
  

  • 10 oz penne pasta cooked
  • 1 cucumber split for roasting and fresh prep
  • 1 whole dill pickle finely minced (approx. 2 tbsp minced)
  • 1 tbsp olive oil
  • 2 green onions
  • 2 tbsp mayonnaise
  • 1/4 cup sour cream
  • 1 tsp dried dill
  • 1 tbsp mustard
  • 1/2 tsp salt

Equipment

  • Baking sheet
  • Parchment paper
  • Large pot
  • Colander
  • Mixing bowl
  • Small mixing bowl
  • Chef’s knife
  • Cutting Board
  • Measuring cups
  • Measuring spoons

Method
 

  1. Preheat your oven to 400°F and prepare a baking sheet.
  2. Slice the cucumber in half. Place one half on the baking tray, drizzle with olive oil, and season lightly with salt. Roast for 20 minutes at 400°F until tender and browned around the edges.
  3. Chop the remaining fresh cucumber half into bite-sized pieces and set aside.
  4. Once roasted, remove the cucumber from the oven and let it cool completely.
  5. Boil the penne in generously salted water according to the package instructions until al dente, tender with a slight firm bite.