Ingredients:
2 cups (6-oz.) uncooked dried corkscrew or twist pasta
2 cups (2 medium) cucumbers, sliced to 1/8″ and cut in half
1 cup cherry tomatoes, cut in half
1/2 cup (1 medium) coarsely chopped onion
Dressing:
8 oz. (1 cup) light sour cream
1/2 cup skim milk
1 tbsp. chopped fresh dill weed or 1 tsp. dried
1/2 tsp. coarsely ground pepper
1/2 tsp. salt
1 tbsp. vinegar
Method:
Cook pasta according to package directions; drain. Rinse with cold water.
In large bowl combine pasta with all remaining salad ingredients. In medium bowl, stir together all dressing ingredients. Pour dressing over salad; toss to coat.
Cover and refrigerate at least 1 hour.
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