Cucumber and Dill Pasta Salad
A most refreshing summer dish! Add some diced black olives or roasted red peppers for extra flavor and color.
Ingredients
- 1 pound pasta (rotelle, shells or bowties), cooked
- 1 cucumber, cut in half and sliced
Dressing: combine
- 2 cups yogurt (Greek yogurt is best)
- 1 cup milk
- 1/4 to 1/2 cup chopped fresh dill or 2 teaspoons dried dill (to taste) (you can freeze your dill bunches whole in the winter to save for dishes like this in the summertime)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-2 teaspoon salt
- 1-2 teaspoon ground black pepper
- 1/4 cup vinegar or lemon juice
Directions
Mix pasta, cucumber and dressing. Serve cool.
Submitted by Philippe Waterinckx, Tucson CSA