Pasta Dill Salad

When the weather warms up we eat pasta salads. I get bored with making the same one so often and this is a very good recipe for a different pasta salad. As always, you can change the ingredients to suit your families taste, just keep the same total amount the same. I have some dill growing that reseeded it self this year, so lots of nice dill weed to use was another reason for using this recipe.  I changed some of the recipe and used what my family will eat. If you need more just double the amounts. We thought it served at least five people and so Bettie and her boss had leftovers for lunch the next day. So nice to have someone who doesn’t mind eating leftovers.

 You can use this as a side or, try serving muffins, or dinner rolls with this and a simple fruit dessert to finish the meal.

Pasta Dill Salad

8 ounces of dry pasta such as rotini. elbow or penne

1 large cucumber, peeled, seeded and cubed

1 plum tomato (I peel mine and seed them) cubed

1 cup mayonnaise

4 ounces commercial sour cream

1 tablespoon of dried dill weed or 1 1/2 tablespoons fresh if you have it

1/2 tablespoon grated lemon peel

pepper to taste

 Cook pasta according to directions on package. Drain, rinse with cold water and drain again. Combine the pasta with the rest of the ingredients and chill for 45 minutes or untill you are ready to serve. Garnish with fresh dill if you have some, or strips of lemon peel.
*I use Barilla GF pasta so I can eat it also.