Cucumber and Dill Pasta Salad
A very refreshing salad for anytime of the year. Best during the summer with fresh-from-the-garden cukes.
INGRIDIENT
DIRECTION
Step: 1
Cook pasta in boiling salted water until al dente. Drain, and rinse in cold water. Transfer noodles to a large bowl.
Step: 2
In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside.
Step: 3
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.
NUTRITION FACT
Per Serving: 203 calories; protein 7g; carbohydrates 31.3g; fat 5.5g; cholesterol 16.1mg; sodium 223.8mg.
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