Dilled Pasta Salad

I'm hoping to get back on track this week, and continue my recipe experimentation.  Today, I'm sharing a simple Betty Crocker Cookbook pasta salad that says summer to me.  Now, if only the weather could join the chorus.


Dilled Pasta Salad

1/2 cup mayonnaise or salad dressing
1/4 cup dairy sour cream
1 Tbsp. fresh snipped dill weed or 1/2 tsp. dried dill weed
1/2 tsp. salt
1/4 tsp. ground pepper
1/2 tsp. dry mustard
1 Tbsp. sugar
2 cups rotini or spiral macaroni, cooked and drained
1/2 cup sliced ripe olives
1 medium zucchini, thinly sliced
1 medium carrot, coarsely shredded
1 small onion, chopped (about 1/4 cup)

Mix mayonnaise, sour cream, dill weed, salt, pepper, dry mustard and sugar in 2 1/2 quart bowl.
Add remaining ingredients; toss
Cover and refrigerate at least 3 hours.