Cucumber salad

This is a wonder spring /summer pasta salad.  I made some adjustments to my liking and they will be noted with an asterisk.

The lunch light meal was roasted turkey breast ( Boars Head) fresh sliced white bread, fruit salad, imported cheese wedges and Pasta salad served on green butter lettuce.  Dessert was angel food cake with fresh strawberries and real whipped cream.  Delicious and light.

• 12 ounces whole-wheat orecchiette pasta *small ditali pasta ) not whole wheat 

• 1 medium English cucumber, halved lengthwise and thinly sliced*small English cucumbers 

• 1 pint cherry tomatoes, halved

• 1 cup thinly sliced red onion* 1/4 cup

• ¼ cup chopped fresh dill*( 1tsp. Dried dill

• ¾ cup mayonnaise

• 3 tablespoons white vinegar*(cider vinegar)

• 1 ½ teaspoons sugar*(pinch sugar)

• 1 teaspoon salt

• ½ teaspoon ground pepper

  I served it over baby lettuce

Cook pasta according to package directions. Rinse with cold water; drain well and transfer to a large bowl. Stir in cucumber, tomatoes, onion and dill.

Whisk mayonnaise, vinegar, sugar, salt and pepper in a small bowl; add to the pasta mixture and toss to coat. Refrigerate for at least 30 minutes or up to 8 hours.