Instructions: Cook pasta according to package directions; drain and rinse under cold water and drain again. Place in large bowl.

Shred cucumber to make 1 1/2 cups; reserve remaining cucumber. Squeeze shredded cucumber to remove excess liquid. Combine with sour cream, mayo, onion/scallion, parsley and seasonings; mix well. Pour cucumber mixture of pasta; add carrot and chopped/sliced eggs and toss well. Cover and refrigerate for 1 to 2 hours to allow flavors to blend. Thinly slice remaining cucumber and line serving plate with slices. You can also add other veggies to the serving plate. Spoon pasta salad and enjoy with Challah and fresh fruit in season.

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