Place 4 liters of water in a pot and season with salt. Chop the cucumber. In a separate pot, bring eggs to a boil and cook for 8 minutes. Once cooked, transfer the eggs to cold water.

Cook the pasta for 7–9 minutes, or until tender. Then drain and rinse under cold water completely.

For the dressing, mix together sour cream, Dijon mustard (to taste, adjust if too strong), and mayonnaise. Chop the eggs or mash them with a fork.

Combine the vegetables, pasta, and dressing, and season with salt and pepper. Optionally, sprinkle with chopped parsley (not included).