Saturday, June 27, 2015

Best Ever Pasta Salad

1 pkg. (16 oz.) dry pennè pasta
2 large cucumbers, peeled, cubed
2 roma (plum) tomatoes, chopped
2 cups mayonnaise
1 ctn. (8 oz.) sour cream
3 tbsp. dried dill weed
2 tbsp. lemon-pepper 

      Bring a large pot of lightly salted water to a boil.
  Add pennè pasta; cook 8 - 10 minutes,
or until al dente; drain. 
 Combine pasta, cucumbers,
 tomatoes, mayonnaise, sour cream,
 dill weed and lemon pepper. 
 Serve as is or chill 45 minutes.  

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