Dilly Veggie Pasta Salad
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
Ingredients
- 2-3/4 cups uncooked medium shell pasta
- 1 cup halved cherry tomatoes
- 1 cup sliced green pepper
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- 1/2 cup sliced ripe olives
- DRESSING:
- 1/4 cup 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
Reviews
Excellent and was able to easily modify to meet my family's dietary needs without losing flavor.
It's not my husband's favorite - the dill throws him off I think. But I L-O-V-E this salad and find myself sneaking to the fridge for more bites, and mourning when it's gone.
Wonderful light dressing! This pasta salad was mild and a great hit with my family and friends. Will definitely make again. :)
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.
This is really good! My husband, who doesn't usually care for pasta salad, loved it!
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!
Delicious! Everyone asked for the recipe!
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.