Dilled Cucumber Pasta Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 720 Minutes |
Ready In: 740 Minutes Servings: 8 |
|
This recipe is really good & quite easy! I first made it to take to a family bbq last summer. The dill and cucumber give the salad a unique & refreshing flavour. (Cook time is refrigeration time.) Ingredients:
2 cups rotini pasta, uncooked |
2 cups cucumbers, peeled, seeded & chopped |
1 cup fresh tomato, seeded & chopped |
1 cup low-fat sour cream |
1/2 cup skim milk |
1 tablespoon dried dill weed |
1/2 teaspoon pepper |
1/2 teaspoon salt |
1 tablespoon white vinegar |
Directions:
1. Cook pasta to desired firmness in salted water.
2. Drain, rinse and transfer to a large bowl.
3. To make dressing, combine sour cream and milk until well blended.
4. Add vinegar and seasonings; set aside.
5. Gently stir cucumbers and tomatoes into pasta.
6. Pour in dressing and mix thoroughly.
7. For best results, refrigerate overnight to allow flavours to intensify.
|
|