Cucumber and Dill Pasta Salad
This could be easily increased.
2 cups uncooked corkscrew pasta, rotini
2 cups cucumbers, cut in half, thin slices
1 cup cherry tomatoes, cut in half;
1/2 cup coarsely chopped red onions
8 ounces light sour cream (1 cup)
1/2 cup skim milk
2-3 Tb chopped fresh dill (or 1 Tb dried)
1/2 tsp coarsely ground black pepper
1 Tb vinegar
Cook pasta according to package directions; drain well and rinse
with cold water.
In large bowl combine pasta, cucumber, cherry tomatoes and onion.
Combine last 6 ingredients in medium bowl.
Pour over salad, tossing to coat. Cover and refrigerate at least
one hour. Serves 6.
If making ahead, use only 2/3 of the dressing, saving the last
third of the dressing to stir
in just before serving. I think you could add cooked baby
shrimp to this.
to SALADS Index here
to GROWLIES Index here