Benedictine Pasta Salad with veggies and dill Recipe

Ingredients

• ½ cup seeded and chopped cucumber
• 3 Tbsp. chopped onion
• 3 Tbsp. chopped mint
• 1 Tbsp. chopped garlic
• 4 oz. cream cheese, softened
• 2 Tbsp. mayonnaise
• 2 tsp. minced lemon zest
• 2 Tbsp. lemon juice
• 1 tsp. Tabasco sauce
• Salt and black pepper to taste
• 8 oz. mini farfalle
• 1 ½ cups sliced carrots
• 1 ½ cups seeded and sliced cucumbers
• 1 cup frozen peas, thawed
• ½ cup each sliced radishes and scallions
• ⅓ cup chopped dill