Cucumber Pasta Salad

Recipe View 12 mins Bring a large pot of generously salted water to a rolling boil. Add the farfalle and cook according to package directions, about 10-12 minutes, until al dente. (12 min)

Recipe View 5 mins Drain the pasta immediately and rinse thoroughly under cold running water until completely cooled. This stops the cooking process and prevents the pasta from sticking together. (5 min)

Recipe View 5 mins In a large salad bowl, gently combine the cooled pasta, sliced cucumber, sliced red onion, and dill. (5 min)

Recipe View 5 mins In a separate bowl, whisk together the white wine vinegar, sugar, water, olive oil, Dijon mustard, salt, and pepper until the sugar and salt are fully dissolved and the dressing is emulsified. (5 min)

Recipe View 2 mins Pour the vinaigrette over the pasta mixture and toss gently to ensure all ingredients are evenly coated. (2 min)

Recipe View 2 hrs Cover the salad bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the salad to chill completely. (120 min)

Recipe View Before serving, give the salad another gentle toss. Garnish with a sprig of fresh dill, if desired.