CUCUMBER AND DILL PASTA SALAD

2 cups macaroni or any salad pasta
8 oz. carton low-fat sour cream
½ cup skim milk
1 T. fresh dill, minced
1 T. vinegar
½ t. salt
½ t. freshly ground black pepper
2 cups cucumber, peeled & chopped
1 cup tomatoes, de-seeded and chopped

Cook pasta in boiling salt water until al dente. Drain, and rinse in cold water. Transfer cooked pasta to a large serving bowl. In a separate bowl, mix together sour cream, milk, dill, vinegar, salt and pepper. Set dressing aside. Mix cucumbers and tomatoes into the pasta. Pour in dressing, and toss thoroughly to combine. Cover and refrigerate for at least 1 hour, preferably overnight. Stir just before serving.