SALAD:

6 oz. (2 c.) uncooked dried corkscrew or twist pasta
2 c. (2 med.) sliced 1/8" cucumber, cut in half
1 c. cherry tomatoes, cut in half
1/2 c. (1 med.) coarsely chopped onion

DRESSING:

8 oz. (1 c.) carton Land O Lakes light sour cream
1/2 c. skim milk
1 tbsp. chopped fresh dill weed
1/2 tsp. coarsely ground pepper
1/2 tsp. salt
1 tbsp. vinegar

Cook pasta according to package directions; drain. Rinse with cold water. In large bowl combine pasta with all remaining salad ingredients. In medium bowl, stir together all dressing ingredients. Pour dressing over salad; toss to coat. Cover; refrigerate at least 1 hour. Yield: 6 servings.

1 teaspoon dried dill weed can be substituted for 1 tablespoon chopped fresh dill weed.