3 cups tri-color (vegetable) rotini (or other short cut pasta like pennette rigate)
1 cup light sour cream
1/2 cup mayo
1/2 pkg dill dip mix
1 cup grated carrot
1 cup sliced mushrooms
Lemon, cut into wedges
Dill (dried or fresh), for garnish
Grated cheddar or parmesan, optional
In a large pot over high heat, cook the pasta in salted boiling water following the package directions. Drain them just shy of al dente (with a slight bit more bite to the pasta then you are used to.) The pasta will soften more when the dressing is added. Run the pasta under cold water until cool and drain.
In a small bowl, stir together the sour cream, mayo and dill dip mix. Add a squeeze of lemon juice.
In a large bowl, mix together drained, cooled pasta, carrot and mushrooms. Spoon half the dressing over, mix until combined and add more as needed. You may or may not use the whole batch depending on how saucy you like it. I tend to add more than I think it needs, just so it isn't dried out the next day since the pasta will keep absorbing the dressing as it sits.
Serve with a sprinkle of dill and more lemon wedges for squeezing over the top. You can also sprinkle the top with grated cheddar or parmesan cheese if you like.
