Recipe from Thanksgiving

Springtime Pasta Salad

2 C. spiral pasta ¼ C. sour cream
1 med. Zucchini, cubed
1-¼ tsp. dill weed
½ C. sliced ripe olives
½ tsp. salt
½ C. chopped sweet red pepper
½ tsp. ground mustard
¼ C. chopped onion
¼ tsp. pepper
½ C. mayo or salad dressing
¼ tsp. garlic salt


Cook pasta to package directions; drain and rinse with cold water.
Place in a large bowl.
Add zucchini, olives, red pepper and onion.
Combine remaining ingredients; pour over salad and toss to coat.
Cover and chill for at least 2 hours.
10-12 servings.