Cucumber Dill Pasta Salad

• 1 lb shell pasta (or your favorite small shape)
• 1 bunch chopped green onion
• 2 cups diced cucumbers, unpeeled (1 -2 large)
• Dressing
• 1 cup low-fat mayonnaise (I think Miracle Whip would make it too tart but use if you like)
• 1 cup low-fat sour cream
• 1 tablespoon lemon juice
• 2 tablespoons fresh dill, chopped
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon coarse black pepper

1. Cook shells per package directions. Drain and rinse with cold water. Drain again.
2. In large bowl combine pasta with green onions and cucumbers.
3. In another bowl, blend together dressing ingredients, adding more or less of ingredients to get the right taste for you.
4. Toss dressing with pasta and refrigerate. Serve cold.
5. Note: If refrigerated for long, the cucumbers will "weep" and make the salad less than appealing. Plan to eat this within 2 hours of making.

shell pasta, green onion, cucumbers, dressing, lowfat mayonnaise, lowfat sour cream, lemon juice, fresh dill, salt, black pepper

Taken from www.food.com/recipe/cucumber-dill-pasta-salad-211843 (may not work)