Cucumber and Dill Pasta Salad (low fat)
rec.food.recipes/Libby (1999)

2 cups uncooked macaroni pasta
2 cups cucumber -- peeled and chopped
1 cup tomatoes -- chopped
8 ounces light or non-fat sour cream
1/2 cup skim milk
1 tablespoon minced fresh dill or 1 teaspoon dried dill
1/2 teaspoon coarse ground pepper
1/2 teaspoon salt
1 tablespoon vinegar

Cook pasta in boiling salted water until al dente. Drain, and rinse in cold water. Transfer noodles to a large 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 mix thoroughly. Cover, and refrigerate at least 1 hour and preferably overnight. Stir just before serving.