Bring a large pot of water to a boil and cook the pasta according to the package directions until tender. Drain the pasta in a colander and rinse under cold water for several minutes to cool it down completely.

While the pasta cooks, add the sour cream, lemon juice, dill, and garlic to a medium bowl. Whisk until the dressing is smooth and well combined.

Transfer the cooled pasta to a large mixing bowl. Add the chopped veggies, then pour the dressing over the top. Toss everything together until the pasta and veggies are evenly coated.

Season with salt and pepper to taste, then give the salad another quick toss.

Cover the bowl and refrigerate for at least 1 hour before serving so the flavors can blend together. If the salad seems a little dry after chilling, stir in a little extra dressing before serving.