Cucumber and Dill Pasta Salad

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    This could be easily increased.
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     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
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    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.
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    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.
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