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Cucumber-dill pasta salad

Yield: 4 Servings

Ingredients:

• 1 c Broccoli florets
• 3 c Cooked pasta (rotini -macaroni shells etc.)
• 1/2 c Thinly sliced carrot
• 1/2 c Thinly sliced celery
• 1 Green onion; thinly sliced
• 1/4 c Chopped onion
• 1/2 c Bottled cucumber or cucumber -ranch salad dressing (to -3/4 c)
• 1 ts Dill weed

Instructions:

Salt and pepper to taste Heat 1 cup water to boiling in small saucepan. Add broccoli cover and cook 1 minute. Drain and place broccoli in ice water to chill. Combine remaining ingredients in salad bowl. Drain and add broccoli. Toss to blend well. Chill until ready to serve. Source: Kansas City Star 07/31/96 From the recipe files of Rosanne Troxel Lenexa KS

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