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This simple make-ahead salad is the perfect dish to prepare for a picnic, party or potluck. The dill in the dressing makes it extra refreshing. —Vicki Schrupp, Little Falls, Minnesota
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 141 calories, 9 g fat (2 g saturated fat), 7 mg cholesterol, 239 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Springtime Pasta Salad in Taste of Home April/May 1997, p39
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Reviewed on Sep. 19, 2012 by AmandaDonahue16
Maybe it was the way I made it. I didn't put olives in and used low fat mayo, but this did not taste good.
Reviewed on Mar. 19, 2012 by lurky27
This salad is good, but you can easily get more "mileage" out of it by adding an additional cup of pasta. The dressing ingredients yield plenty. And to make it easier on yourself, use a whole red pepper and a whole small onion. I omitted the dill weed & olives.~ Theresa
This salad is good, but you can easily get more "mileage" out of it by adding an additional cup of pasta. The dressing ingredients yield plenty. And to make it easier on yourself, use a whole red pepper and a whole small onion. I omitted the dill weed & olives.
~ Theresa
Reviewed on Jul. 01, 2011 by Kimmu-chan
Awesome salad! The dressing was cool and mild. Made a few alterations: swapped cucumber for zucchini, used green onion, used a whole red pepper and took out the olives. Will make often!
Reviewed on Aug. 11, 2009 by LauraShoe
This is delicious. I added an extra cup of pasta because it seemed like there was too much dressing.
Reviewed on Jul. 16, 2008 by Flenner
This is delish! I pared down the ingredients for one, as my husband won't eat pasta salad. I made some minor changes to use what what I had on hand and seasoned to taste. I used green olives, green pepper and added some pimento.
Reviewed on May. 13, 2008 by elia050400
I make this all the time and always get asked for the recipe! I usually increase all ingredients to make a larger protion.
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