Cucumber and Dill Pasta Salad
Ingredients
- 2 C. macaroni
- 2 C. peeled, seeded and chopped cucumber
- 1 C. chopped tomatoes
- 1 C. low-fat sour cream
- 1/2 C. skim milk
- 1 Tbs. chopped fresh dill weed
- 1/2 tsp. coarse ground black pepper
- 1/2 tsp. salt
- 1 Tbs. distilled white vinegar
Directions
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.
