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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