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My sister shared the recipe for this fresh crunchy salad seasoned with dill. It's handy because you can assemble and eat it right away...or cover and refrigerate it to take to a picnic or potluck the next day. The longer it chills, the more tangy it is. —Anna Emory-Royal Murfressboro, Tennessee
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Originally published as Dilly Veggie Pasta Salad in Quick Cooking March/April 2001, p31
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Reviewed on Jun. 27, 2011 by sfprincess
Wonderful light dressing! This pasta salad was mild and a great hit with my family and friends. Will definitely make again. :)
Reviewed on May. 25, 2011 by kompers@wi.rr.com
I don't care for pasta salads normally and I love this one. It was also a hit with all of our elementary teacher's when I took it in for dinner on conference night! Great to make a day ahead and just add the cheese at the last minute or with each serving.
Reviewed on Apr. 16, 2011 by marciaoakley
This is really good! My husband, who doesn't usually care for pasta salad, loved it!
Reviewed on Apr. 01, 2011 by Pinstripes
Fantastic! I threw in a bunch of random veggies I had on hand and even used a few random types of pasta. The sauce was incredible, and I'm so happy to have a pasta salad recipe that doesn't use mayo!
Reviewed on Apr. 16, 2010 by jayol29
Delicious! Everyone asked for the recipe!
Reviewed on Oct. 02, 2009 by suepfeil1
I made this recipe a few months back and served it with BLT's and it was excellent! It went really good with the BLT's. Thanks, Sue P.
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