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Dilly Veggie Pasta Salad Recipe

Photo by: Taste of Home

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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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8 Servings
Prep/Total Time: 30 min.

Ingredients

2-3/4 cups uncooked medium shell pasta
1 cup halved cherry tomatoes
1 cup sliced green pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 cup chopped green onions
1/2 cup sliced ripe olives
DRESSING:
1/4 cup Crisco® Extra Virgin Olive Oil
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1 teaspoon dill weed
1 teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon pepper

Directions

Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl. Add tomatoes, green pepper, cheese, onions and olives.
In a small bowl, whisk together the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate until serving. Yield: 8 servings.

Dilly Veggie Pasta Salad published in Quick Cooking March/April 2001, p31

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