2 C. peeled and chopped cucumber

1 C. chopped tomatoes

1 (8 ounce) carton light or non-fat sour cream

1/2 C. skim milk

1 T. minced fresh dill or 1 tsp. dried dill

1/2 tsp. coarse ground pepper

1/2 tsp. salt

1 T. vinegar

Cook pasta in boiling salted water until al dente. Drain and rinse in cold water. Transfer noodles to a large bowl. In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside. Mix cucumbers and tomatoes into the pasta. Pour in dressing, and mix thoroughly. Cover, and refrigerate at least 1 hour and preferably overnight. Stir just before serving.