2 c. uncooked rotini
1/2 c. mayonnaise
1/4 c. dairy sour cream
1/2 tsp. dried dill weed
1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. freshly ground pepper
1/2 c. sliced ripe olives
1 med. zucchini, thinly sliced
1 med. carrot, coarsely shredded
1 sm. onion, chopped

Cook the pasta in large pot of boiling, salted water until al dente. Drain and put in a large bowl. Mix the mayonnaise, sour cream, dill, salt, mustard and pepper. Add to the pasta, add remaining ingredients. Toss to combine. Chill at least 3 hours. 8 servings.