Cucumber-Dill Pasta Salad

Course : Italian
Serves: 4
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Ingredients:

1 cup broccoli florets
3 cups cooked pasta -- (rotini, macaroni -- shells -- etc.)
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
1 medium green onion -- thinly sliced
1/4 cup chopped onion
1/2 cup bottled cucumber or cucumber ranch salad dressing -- (to 3/4 c)
1 teaspoon dill weed
1 teaspoon salt and pepper to taste
1 cup broccoli florets
3 cups cooked pasta -- (rotini, macaroni -- shells -- etc.)
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
1 medium green onion -- thinly sliced
1/4 cup chopped onion
1/2 cup bottled cucumber or cucumber ranch salad dressing -- (to 3/4 c)
1 teaspoon dill weed
1 teaspoon salt and pepper to taste
 

Preparation / Directions:

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


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