Favorite Recipes: Cucumber and Dill Pasta Salad

2 Feb

I’ve taken this one to several pot-luck functions and it’s always a hit.  A slightly different, lighter version of pasta salad.  Fresh tasting, and really easy.  It’s definitely better when it has some time to sit and the flavors combine before you eat it.

Enjoy!

Cucumber and Dill Pasta Salad

Ingredients

2 cups macaroni
2 cups cucumber – peeled, seeded and chopped
1 cup chopped tomatoes
1 cup low-fat sour cream
1/2 cup skim milk
1 tablespoon chopped fresh dill weed
1/2 teaspoon coarse ground black pepper
1/2 teaspoon salt
1 tablespoon 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, and salt and pepper. 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.

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