Saturday is National Cucumber Day ‒ a time to celebrate this popular summer staple. Technically a fruit, cucumbers are packed with beneficial nutrients. And because cucumbers are 96% water, they can help keep you hydrated, too! Here’s a summer salad that’s perfect for potluck picnics.

INGREDIENTS

• 12 ounces whole-wheat rotini, farfalle or orecchiette pasta

• 1 medium cucumber, halved lengthwise and thinly sliced

• 1 pint cherry tomatoes, halved

• 1 cup thinly sliced red onion

• ¼ cup chopped fresh dill

• ¾ cup mayonnaise

• 3 tablespoons white vinegar

• 1 ½ teaspoons sugar

• 1 teaspoon salt

• ½ teaspoon ground pepper

INSTRUCTIONS:

1. Cook 12 ounces of pasta according to package directions. Rinse with cold water; drain well and transfer to a large bowl. Stir in 1 cucumber, 1 pint tomatoes, 1 cup onion and 1/4 cup dill.

2. Whisk 3/4 cup mayonnaise, 3 tablespoons vinegar, 1 1/2 teaspoons sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl; add to the pasta mixture and toss to coat. Refrigerate for at least 30 minutes or up to 8 hours.

Makes 12 servings.

Nutrition facts (per serving):
Calories: 206; Fat: 11g; Carbs: 24g; Protein: 5g

Recipe Card for Cucumber Pasta Salad

Source: EatingWell