• 2 C. macaroni
• 1 C. low-fat sour cream
• 1/2 C. skim milk
• 1 Tbs. chopped fresh dill weed
• 1/2 tsp. coarse grain black pepper
• 1/2 tsp. salt
• 1 Tbs. distilled white vinegar
• 2 C. peeled, seeded and chopped cucumber
• 1 C. chopped tomatoes

Cook pasta in boiling salted water until al dente. Drain, and rinse in cold water. Transfer noodles to a large bowl. In a separate bowl, mix together sour cream, milk, dill, vinegar, pepper and salt. Set dressing aside. Mix cucumbers and tomatoes into the pasta. Pour in dressing, and mix thoroughly. Cover, and refrigerate at least 1 hour and preferably overnight. Stir just before serving.