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Nice Cool Salad

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CATEGORY CUISINE TAG YIELD
Dairy, Grains, Eggs Jewish 1 Servings

INGREDIENTS

2 1/2 c Rotini/corkscrew pasta; (any others will do)
1 c Sour cream
1/3 c Mayonnaise
1 Cucumber; (English Type/seedless)
1 tb Each finely chopped green onion/scallion; parsley
2 ts Dried dillweed–I use fresh this time of year
1 ts Seasoned salt
1/2 c Shredded carrot
Salt & Pepper to taste
4 Hard cooked eggs sliced or chopped; (my addition)

INSTRUCTIONS

Source:Ontario Greenhouse Cookbook
Cook pasta according to package directions; drain and rinse under cold
water and drain again. Place in large bowl.
Shred cucumber to make 1 1/2 cups; reserve remaining cucumber. Squeeze
shredded cucumber to remove excess liquid. Combine with sour cream, mayo,
onion/scallion, parsley and seasonings; mix well. Pour cucumber mixture of
pasta; add carrot and chopped/sliced eggs and toss well. Cover and
refrigerate for 1 to 2 hours to allow flavors to blend. Thinly slice
remaining cucumber and line serving plate with slices. You can also add
other veggies to the serving plate. Spoon pasta salad and enjoy with
Challah and fresh fruit in season.
Posted to JEWISH-FOOD digest by Plotnik Family <plotnik@golden.net> on Aug
19, 1998, converted by MM_Buster v2.0l.

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