Ingredients
- 8 oz rotini pasta noodles
- 3 baby cucumbers sliced
- ¼ of a red onion sliced
- ½ cup sour cream
- 2 tbsp lemon juice
- 1 tbsp dill weed
- ¼ tsp garlic powder
- Salt and pepper to taste
Instructions
- Cut the vegetables and set aside.
- Cook the noodles according to package directions until tender, then pour into a colander in the sink and run under cold water for a few minutes until cooled.
- While the noodles are cooking, whisk together the sour cream, lemon juice, dill and garlic.
- Dump the cooled noodles into a bowl, then add the chopped veggies and pour the dressing over. Toss to coat.
- Sprinkle it with salt and pepper, then toss again.
- Cover and chill for 1 hour. If chilling for longer than an hour, you may need to stir in more dressing.
Notes
Storage: Store in an airtight container in the refrigerator for up to 2-3 days, stirring in extra dressing before serving if needed.
