Creamy Cucumber Salad
3 English Cucumbers (you can use regular cucumbers, but you will want to peel off the skin), very thinly sliced (I love to use my mandolin for this, but not necessary)
Salt and pepper
1 cup sour cream
1/4 cup apple cider vinegar
finely chopped fresh dill, flat leaf parsley or fresh chives (any or a combo of the three)
1 1/2 teaspoons sugar
1 small red onion, thinly sliced
1 pkg of Rotini pasta
a half a pint of cherry tomatoes, sliced
In a colander set over a bowl, toss the cucumbers with 2 teaspoons salt. Let drain for at least 30 minutes and up to 3 hours. This will help to break down the cucumbers to remove excess moisture, and will also tenderize the cucumbers. Set water to boil on stove for pasta
In a large bowl, whisk together the sour cream, apple cider vinegar, and sugar. These measurements are pretty good, but honestly my mom always taught me this recipe by adding ingredients a little at a time until you get the taste you are looking for. She never used an actual recipe. So if you like it a little less sweet, then don't add as much sugar, etc. When you get the flavor you like, add the drained cucumbers, onion, fresh herbs and toss. Season with fresh ground black pepper. Drain pasta and toss with veggies and dressings
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