Reviewed: Jun. 13, 2008

Very nice with the texture of cucumber and pasta. I deseeded the tomatoes and patted the cukes with a paper towel before chopping. I let it sit for 4 hours before serving. Was not watery at all and had plenty of dill flavor.

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DONNAB68


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Reviewed: Jun. 2, 2008

This was really good. I used 2% Lactaid milk instead of skim milk and it was a little watery so don't do what I did. I also used canned chopped tomatoes instead of fresh and they were still good.

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Diana


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Reviewed: May 12, 2008

I use this recipe all the time for a good base recipe. I usually add some red onion, partially for flavor, partially for color. I also sometimes add mayo and a bit more dill. I've also added lemon pepper and garlic salt. I use sweet grape tomatoes, quartered to add a bit of sweet flavor too.

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Trisha


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Reviewed: Apr. 20, 2008

A good alternative to mayo based sauce if you are trying to eat lighter, which is why I tried it. I added celery, onion, and red pepper in addition to everything else. It was okay, but on the bland side.

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BOBOBEARZOE

	Cooking Level: Expert Living In: Aberdeen, South Dakota, USA
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Reviewed: Dec. 26, 2007

I took this to Christmas lunch at my mother's and it was a hit! Some members of the family thought it could use more salt. My husband and I loved the fresh taste of the dill and cucumber dressing. We have already started thinking up more uses for it. You could use it for a dip for vegs, as a side sauce for salmon OR just make more of the pasta salad. Yum! Definitely 5 stars.....

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Pam0206


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Reviewed: Jul. 19, 2007

If you are lucky enough to live where there is Dorothy Lynch Salad dressing, I suggest doing this instead of the published dressing mix. Way easy and delicious, also attractive red tint to the salad.

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SWENSONL

	Cooking Level: Expert
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Reviewed: Jul. 8, 2007

I made this for a bbq and it was terrible. The sour cream was so overpowering. I had doubled the recipe so maybe the scaling was off, but this is definately not something I would make again.

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fozziesmom

	Cooking Level: Intermediate Home Town: Astoria, New York, USA Living In: Valley Cottage, New York, USA
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Reviewed: Jan. 13, 2007

Excellent base recipe. I upped the amount of dill by half again, a few leaves of fresh oregano chiffonade, a heavy pinch of kosher salt, and added a dash of cayenne pepper. Absolutely delicious.

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KYLARATK

	Cooking Level: Expert Home Town: Rochester, New York, USA Living In: Ogden, Utah, USA
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Reviewed: Nov. 27, 2006

I thought this was great. I added some red peppers and it was a huge hit at Thanksgiving dinner. Thanks for the recipe!

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KTBEAN1029


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Reviewed: Sep. 22, 2006

i thought it was pretty bland. we added some mayo to the leftovers and it tasted a little better... not sure if i'll be making it again

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Amy

	Cooking Level: Expert Home Town: West Bend, Wisconsin, USA Living In: Kewaskum, Wisconsin, USA
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Reviewed: Aug. 18, 2006

This salad was delicious! I left out the milk, added and extra tablespoon of vinegar and let it marinate over night. YUM!

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WONROSESHY

	Cooking Level: Expert Living In: Erie, Pennsylvania, USA
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Reviewed: Jul. 5, 2006

This salad was good but kind of bland, not sure what it needs for us to like it better.

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GSRapunzel


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Reviewed: Jul. 5, 2006

I love this recipe! A friend made this for me once and I had to search to get the recipe. I make it with cole slaw dressing and sour cream (have to mix to taste). It's a nice light pasta salad with a delicate taste, goes great with BBQ.

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JENMC1

	Cooking Level: Intermediate Home Town: Dayton, Ohio, USA
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Reviewed: Jun. 11, 2006

Easy, light pasta salad. Great for summer barbecues.

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Jennifer D.


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Reviewed: May 11, 2006

I loved this recipe and I will definately make this for a party.

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Skiddles


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Reviewed: Dec. 2, 2005

To be frank: this recipe totally lacked in flavor-very bland. I would NOT recommend this recipe!

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