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.
Ingredients
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)