Foodie Fridays: Cucumber Pasta Salad

My favorite summer meals are cold salads, usually a chopped vegetable or pasta salad.  I especially love to add cooling cucumbers to these salads, so when I saw the recipe for Cucumber Pasta Salad on YouTube recently I decided to give it a try.  I think this is now my favorite pasta salad!  I served this with grilled chicken, but I think salmon or shrimp would also work well.  I only made a couple of minor changes, using Mexican crema instead of yogurt because that was what I had, and malt vinegar instead of white vinegar because I prefer the former.  I think I will omit the sugar next time, but otherwise I will be making this recipe again soon before summer ends because it is so good!

Cucumber Pasta Salad

1 lb. rotini (I used whole wheat)
1/2 C. yogurt (I used Mexican crema)
1/2 C. mayonnaise
1 tsp. Dijon mustard
2-3 T. white vinegar (I used malt vinegar)
Salt to taste
1 tsp. sugar (or to taste)
1/2 tsp. pepper (optional)
3 T. fresh dill, finely chopped
1 English cucumber, quartered lengthwise and sliced
1 stalk celery, diced (about 1/2 cup)
1 small red onion, diced (about 1/2 cup) 

Bring 8-9 cups of water to a boil and add 1/2 teaspoon salt.  Add the pasta and cook according to package directions.  Drain and rinse the pasta and set aside.

Combine the yogurt, mayonnaise, mustard, vinegar, salt, sugar, pepper, and chopped dill in a medium bowl and mix well.

In a large bowl, stir together the cucumber, celery, onion, and cooled pasta.  Add the salad dressing a little at a time, tasting after each addition, until desired flavor and consistency is reached.  Cover and chill for 40-45 minutes before serving.  Serves 8.