Instructions: Combine vinegar, sugar substitute (do not use Aspartame causes it to be bitter, I use Splenda), salt, pepper and mustard in small bowl. Stir in sour cream and milk until well blended. Add pasta, cabbage, zucchini, tomatoes, and onion; toss to coat. Cover, refrigerate 2 hours before servings.

Makes 2 Servings.

NOTES : (I used 1 tablespoon nonfat mayonnaise also.)

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