CUCUMBER 'N' DILL PASTA SALAD

SALAD
6 ounces (2 cups) uncooked dried corkscrew or twist pasta
2 cups (2 medium) sliced 1/8-inch cucumber, cut in half
1 cup cherry tomatoes, cut in half
1/2 cup (1 medium) coarsely chopped onion

DRESSING
8 ounces (1 cup) carton light sour cream
1/2 cup skim milk
1 tablespoon chopped fresh dill weed*
1/2 teaspoon coarsely ground pepper
1/2 teaspoon salt
1 tablespoon 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.