Dill Pasta Salad

Yields6 ServingsPrep Time30 minsTotal Time30 mins

From: Betty Crocker Cookbook

½ cup mayonnaise (2 Tbs)

¼ cup sour cream (1 Tbs)

1 tbsp snipped fresh dill weed or 1/2 tsp dried (some)

½ tsp salt (1/8 tsp)

½ tsp dry mustard (1/8 tsp)

¼ tsp pepper (dash)

2 cups rotini (1/2 cup)

½ cup sliced ripe olives (1/8 cup)

1 medium zucchini cubed (1/2 very small)

1 medium carrot grated (1/4)

1 small onion or shallot finely chopped (1/4)

Mix mayonnaise, sour cream, dill weed, salt, mustard and pepper in a small bowl. Add the onion and mix again.

Cook pasta drain and let it cool.
In a mixing bowl combine pasta, olives, carrot, and zucchini and mix well.
Add the dressing and mix again.
Cover and refrigerate for at least 3 hours... over night is better.

Notes:

Quantities in () are for a 2 person batch.

Nutrition Facts

6 servings

Serving size

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Dill Pasta Salad