- 2 cups macaroni
- 2 cups cucumber - peeled, seeded and chopped
- 1 cup chopped tomatoes
- 1 cup low-fat sour cream
- 1/2 cup skim milk
- 1 tablespoon chopped fresh dill weed
- 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon distilled white vinegar
- Cook pasta in boiling salted water until al dente. Drain, and rinse in cold water. Transfer noodles to a large 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 mix thoroughly. Cover, and refrigerate at least 1 hour and preferably overnight. Stir just before serving.
03/15/2017
recipepes.com
Cucumber and Dill Pasta Salad, recipe
PT15M
PT1H
5
455 calories
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