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Dill Vegetable-Pasta Salad

Total Time

Prep/Total Time: 25 min.


10 servings

“My husband and I often have this delicious pasta salad for lunch or a light supper in the summertime—in lieu of a big meal,” writes Darnell Griffin from her home in Estes Park, Colorado. Chunks of cheese and fresh vegetables eliminate the need for meat, and a light and creamy dill dressing replaces a heavy pasta sauce. Try it!


  • 3 cups uncooked tricolor spiral pasta
  • 1 large cucumber, peeled, seeded and cubed
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded reduced-fat cheddar cheese
  • 2 tablespoons chopped red onion
  • 1 green onion, chopped
  • 1/3 cup reduced-fat mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 1 tablespoon buttermilk
  • 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup torn romaine


  1. Cook pasta according to package directions; drain and rinse in cold water.
  2. In a large bowl, combine the cucumber, tomatoes, cheese and onions. In a small bowl, whisk the mayonnaise, sour cream, buttermilk, dill, salt and pepper until smooth.
  3. Add lettuce and pasta to vegetable mixture. Drizzle with mayonnaise mixture; toss to coat. Refrigerate until serving.

Nutrition Facts

3/4 each: 174 calories, 6g fat (2g saturated fat), 13mg cholesterol, 229mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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