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Oh the picnics and parties are filling up schedules all
Summer long. Always such a busy planning time we're getting
our company picnic together too so I have side dishes on
the brain! I've got plenty of standby favorites that go with
all types of Summer events and this CUCUMBER AND DILL PASTA
SALAD is right up top. A great tip for creamy dishes like
this in the Summer is to set the serving bowl in a larger
bowl filled with ice so it keeps the salad nice and chilled
sort of a salad-bar style.

I know this is my chance to use all of those festive colored
platters I have accumulated through the years but since
I recently stocked up on the disposable foil half-sized
pans convenience often wins out over ambiance and they fit
better in my cooler.

Enjoy!
Marzee

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RECIPE: CUCUMBER AND DILL PASTA SALAD

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2 cups Macaroni or small shells
8 oz carton sour cream
1/2 cup milk
1 Tbs fresh dill, minced
1 Tbs. white vinegar
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 cups cucumber, peeled and chopped
1 cup Tomatoes, seeds removed and chopped

DIRECTIONS:
Cook pasta in boiling salted water until al dente. Drain,
and rinse in cold water. Transfer cooked pasta to a large
serving bowl. In a separate bowl, mix together sour cream,
milk, dill, vinegar, and salt and pepper. Set dressing
aside. Mix cucumbers and tomatoes into the pasta. Pour in
dressing, and toss thoroughly to combine. Cover, and
refrigerate at least 1 hour, for best results and taste
prepare the night before the your together. Stir just
before serving.

Categories: Pasta, Salads

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MORE PASTA SALAD TIPS:

For a cold pasta salad you can use a selection of
vegetables that have been marinated or roasted or
grilled. Suggested vegetables: broccoli, red and
yellow sweet bell peppers, zucchini and red onions.
Cut the vegetables into small strips or chunks and
combine them with the pasta while they are hot to
bring out the flavors, and either dress in olive oil
with salt and freshly ground pepper, or a mixture of
olive oil and balsamic or flavored vinegar. Add pitted
ripe olives and leave to cool so the flavors mingle
together well. A handful of chopped cilantro leaves
or basil will give your dish color and extra flavor.