Title: Cool Spaghetti Salad
Categories: Salad Pasta
Yield: 6 Servings

1/2	lb	Dried spaghetti
1	md	Cucumber, peeled and chopped
1	c	Each thinly sliced carrot and celery
1/2	c	Thinly sliced green onions
1/2	c	Minced fresh cilantro
		Dill sauce (recipe follows)
		Fresh cilanto sprigs
2		Green onions, ends trimmed

Dill Sauce: Combine 1 cup finely chopped dill pickles, 3/4 cup unflavored nonfat yogurt and 1/2 cup light sour cream.

In a 4 to 5 quart pan bring 2 quarts water to boiling over high heat. Break spaghetti into thirds and add to water. Cook, uncovered, just until tender, about 8 minutes. Drain pasta, immerse in cold water until cool, then drain well and pour into a wide bowl.

To bowl, add cucumber, carrot, celery, sliced onions, minced cilantro and dill sauce. Mix gently. Garnish with cilantro sprigs and whole onions. Serve, or cover and chill up to 4 hours.

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