Yield: 1 Servings
|2½ cup||Rotini/corkscrew pasta; (any others will do)|
|1 cup||Sour cream|
|1 \N||Cucumber; (English Type/seedless)|
|1 tablespoon||Each finely chopped green onion/scallion; parsley|
|2 teaspoons||Dried dillweed--I use fresh this time of year|
|1 teaspoon||Seasoned salt|
|½ cup||Shredded carrot|
|\N \N||Salt & Pepper to taste|
|4 \N||Hard cooked eggs sliced or chopped; (my addition)|
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 1½ 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@...> on Aug 19, 1998, converted by MM_Buster v2.0l.