Creamy Dill and Cucumber Pasta Salad | Quick Summer Dinner

Bring a generous amount of lightly salted water to a boil in a large pot, then cook the pasta according to the package instructions until al dente (about 8–10 minutes). Drain, rinse with cold water to cool immediately, and drain well.

Wash the cucumbers thoroughly, cut them lengthwise into quarters, then slice into thin pieces. Finely chop the fresh dill, and crush or finely grate the garlic cloves.

In a large mixing bowl, whisk together the Greek yogurt, sour cream, extra virgin olive oil, fresh lemon juice, and crushed garlic until smooth. Season with salt and freshly ground black pepper.