Cucumber and Dill Pasta Salad

A most refreshing summer dish!

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 (to taste) (last winter, when we got dill at the CSA, I froze mine in a quart freezer bag)
• 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