Benedictine Pasta Salad with veggies and dill

Side Dishes

Benedictine Pasta Salad with veggies and dill

The perfect side dish, pasta salad; goes with everything from burgers and BBQ chicken to hot dogs and sandwiches. Benedictine Pasta Salad is creamy and chock-full of veggies, and it brings new life to the old-school spread.

What is Benedictine Spread? Benedictine spread consists of cream cheese, cucumber, onion, and hot sauce, originating in Louisville, Kentucky, home of the Kentucky Derby. This Southern-born spread was created by the hometown cook Jennie Benedict, author of The Blue Ribbon Cook Book.


8 cups

Total Time

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Test Kitchen Tips

When you’re cooking the pasta, don’t forget to add the carrots to the pot during the last 2 minutes of cooking — it makes the carrots more tender.

Keep salad in the refrigerator (below 40°F) until the very last moment. The longer a salad sits out at room temperature, the more time bacteria has to grow. And make sure to never leave anything out longer than 2 hours (or 1 hour if the temperature is over 90°F). If serving the salad outside, place your salad on top of another bowl filled with ice to help keep it chilled.


Mince chopped cucumber, onion, mint, and garlic in a food processor, stopping to scrape down sides of bowl as needed. Add cream cheese, mayonnaise, zest, lemon juice, and Tabasco; purée. Season dressing with salt and pepper; chill until ready to use.

Cook pasta in a pot of boiling salted water according to package directions. Add carrots during last 2 minutes of cooking; drain. Rinse pasta and carrots under cool water; transfer to a bowl.

Toss pasta, carrots, sliced cucumbers, peas, radishes, scallions, and dill with dressing. Season pasta salad with salt and pepper; chill before serving.

Nutritional Facts

Nutritional Facts

Per cup

Calories: 211

% Daily Value*

Total Fat 8g 12%

Saturated Fat 3g 15%

Cholesterol 16mg 5%

Sodium 125mg 5%

Carbs 29g 9%

Protein 6g

*Percent Daily Values are based on a 2,000 calorie diet.

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