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+ servings

Benedictine Pasta Salad

A truly outstanding pasta salad
Prep Time25 mins
Cook Time0 mins
Course: Salad
Cuisine: American
Keyword: cucumber pasta salads, cucumber salad, hearty pasta salads, pasta salads with cucumber
Servings: 8
Calories: 111kcal

Ingredients

Dressing:

  • 1/2 cup cucumber seeded and chopped
  • 3 tbs chopped onion
  • 3 tbs chopped mint
  • 1 tbs chopped garlic
  • 4 oz cream cheese softened
  • 2 tbs mayonnaise
  • 2 tsp lemon zest
  • 2 tbs lemon juice
  • 1 tsp hot sauce
  • Salt & pepper to taste

Salad:

  • 8 oz mini farfalle
  • 1 1/2 cup carrots sliced
  • 1 1/2 cups cucumber seeded and sliced
  • 1 cup frozen peas thawed
  • 1/2 cup radishes sliced
  • 1/2 cup green onion sliced
  • 1 tbs dried dill weed or 1/3 cup fresh chopped

Instructions

  • Dressing--place the cucumber, onion, mint and garlic in a food processor pulsing to finely mince. Add the cream cheese, mayonnaise, lemon zest & juice and hot sauce and puree. Season to taste with salt & pepper. Chill until ready to use.
  • Salad--cook mini farfalle per package directions, adding the carrots and peas during the last 2 minutes of cooking; rinse and drain. Place in a large bowl.
  • Add the cucumber, radishes, green onion and dill and toss well. Add dressing and toss to coat. Season with additional salt & pepper if needed. Chill until ready to serve.

Nutrition

Calories: 111kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 103mg | Potassium: 245mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4509IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 1mg