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Cucumber And Dill Pasta Salad


2 cups macaroni or any salad pasta
8 oz. carton low-fat sour cream
cup skimmed milk
1 tbs. fresh dill, minced
1 tbs. vinegar
tsp. salt
tsp. freshly ground black pepper
2 cups cucumber, peeled and chopped
1 cup tomatoes, de-seeded and chopped


Cook pasta in boiling salted water until al dente. Drain, and rinse in cold water. Transfer cooked pasta to a large serving bowl.

In a separate bowl, mix together sour cream, milk, dill, vinegar, salt and pepper. Set dressing aside.

Mix cucumbers and tomatoes into the pasta. Pour in dressing, and toss thoroughly to combine. Cover, and refrigerate at least 1 hour and preferably overnight. Stir just before serving.

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