Time 2h30m Yield 8 Number Of Ingredients 11 Steps:
Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes. Drain and rinse several times with cold water until pasta is cool. Stir pasta, cucumber, onion, and dill in a salad bowl. Whisk vinegar, sugar, water, vegetable oil, mustard, salt, and black pepper in a separate bowl until sugar and salt have dissolved. Pour dressing over the pasta mixture and toss lightly to coat with dressing. Let chill for 2 hours before serving.
Time 30m Yield 4 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine the cucumber, tomato, green pepper and onion. In a jar with a tight-fitting lid, combine lime juice, vinegar, dill, salt and pepper; shake well. , Pour over cucumber mixture; toss to coat. Cover and refrigerate for 15 minutes. Serve with a slotted spoon.
Time 32m Yield 8-10 serving(s) Number Of Ingredients 12 Steps:
Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl. Stir in oil, cucumbers and onion. Combine remaining ingredients and pour over salad and mix. Cover and chill 3-4 hours, stirring occasionally. Serve with a slotted spoon.
Time 30m Yield 4 servings Number Of Ingredients 11 Steps:
In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5. Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside. Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain. In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it’s well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.) To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.
More about “kims summer cucumber pasta salad recipes”
Time 25m Yield 8-10 serving(s) Number Of Ingredients 13 Steps:
Cook pasta according to package directions. Drain & rinse pasta with cold water. Place pasta in large bowl. Add oil, cucumbers, onions, & tomatoes to bowl. Mix remaining ingredients & pour over pasta & veggies & toss. Cover & chill for 3-4 hours (I’ve served it with as little as an hour of chill time). Stir before serving & enjoy!
