Post by Jay on Aug 6, 2005 19:54:55 GMT -6
Cucumber and Dill Pasta Salad
2 cups Macaroni or any Salad Pasta
8 oz. carton Low-fat Sour Cream
1/2 cup Skim Milk
1 Tbs. fresh Dill, minced
1 Tbs. Vinegar
1/2 tsp. Salt
1/2 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, and 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.
Jay(Ky)
2 cups Macaroni or any Salad Pasta
8 oz. carton Low-fat Sour Cream
1/2 cup Skim Milk
1 Tbs. fresh Dill, minced
1 Tbs. Vinegar
1/2 tsp. Salt
1/2 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, and 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.
Jay(Ky)