A creamy and refreshing cucumber pasta salad with a tangy dill dressing, perfect for a light meal, picnic, or side dish.

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1. In a small bowl, combine mayonnaise, sour cream, vinegar, sugar, dill, salt, and black pepper. Mix until smooth and set aside.

2. Thinly slice the onion and soak in cold water for a few minutes to reduce sharpness. Drain well.

3. Cook pasta according to package directions until al dente. Rinse under cold water to cool, then drain thoroughly.

4. Cut the cucumber lengthwise, remove seeds with a spoon, and dice into small pieces.

5. In a large bowl, combine cooled pasta, onion, and cucumber.

6. Pour the dressing over the salad and toss until everything is evenly coated.

7. Cover and refrigerate for at least 40 minutes before serving to allow flavors to meld.

Letting the salad chill enhances flavor and texture.

Use full-fat sour cream and mayonnaise for the creamiest result.

Add extras like cherry tomatoes, peas, or shredded chicken if desired.

Store leftovers in the refrigerator for up to 3 days.