VEGETABLE DILLY PASTA SALAD
Make and share this Vegetable Dilly Pasta Salad recipe from Food.com.
Provided by BakinBaby
Categories Pasta Shells
Time 10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions;drain and rinse in cold water and place in large bowl.
- Add tomatoes ,bell pepper,cheese,onions and olives to pasta.
- In a small bowl, whisk together the oil,lemon juice,vinegar,spices & pepper.
- Pour over salad, toss to coat.
- Cover and refrigerate until serving.
Nutrition Facts : Calories 255, Fat 12.9, SaturatedFat 4.1, Cholesterol 14.8, Sodium 444.8, Carbohydrate 26.9, Fiber 2, Sugar 2.1, Protein 8.2
FRESH DILL PASTA SALAD
A nice twist to your standard shrimp salad. I made this recipe when I had tons of dill in my garden and needed something to do with it. Enjoy!
Provided by Krazykhat
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 2h20m
Yield 12
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.
- In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 16.8 g, Cholesterol 41.4 mg, Fat 16.4 g, Fiber 1 g, Protein 7.5 g, SaturatedFat 3 g, Sodium 192 mg, Sugar 1.7 g
DILL GARDEN SALAD
I love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. -Bethany Martin, Lewisburg, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine cucumbers, tomato, red pepper and onion. In a small bowl, whisk mayonnaise, oil, sugar, vinegar, salt, garlic powder and pepper until blended. Stir in dill. Spoon dressing over salad; toss to coat.
Nutrition Facts : Calories 75 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 260mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts :
DILL VEGETABLE-PASTA SALAD
"My husband and I often have this delicious pasta salad for lunch or a light supper in the summertime-in lieu of a big meal," writes Darnell Griffin from her home in Estes Park, Colorado. Chunks of cheese and fresh vegetables eliminate the need for meat, and a light and creamy dill dressing replaces a heavy pasta sauce. Try it!
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions; drain and rinse in cold water., In a large bowl, combine the cucumber, tomatoes, cheese and onions. In a small bowl, whisk the mayonnaise, sour cream, buttermilk, dill, salt and pepper until smooth. , Add lettuce and pasta to vegetable mixture. Drizzle with mayonnaise mixture; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 174 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 229mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
BROCCOLI-DILL PASTA
Bryant Terry, an Oakland, Calif., chef with two young daughters, developed this recipe to make eating broccoli a treat. It worked: Blanched and puréed with lemon, garlic and a little of what he calls "umami powder," the broccoli transforms into a deeply flavorful vegan spread that's also highly adaptable. Thin it with pasta water and toss it with hot noodles, as seen here, or scrape it into a bowl as a dip for crudités. Spread it onto a thick piece of toast and cover it with sliced radishes, dill and crunchy salt. Use some to drown a softly poached egg, drizzle with olive oil, and eat with a spoon, or to dress warm white beans, then shower them with black pepper and grated cheese. Whatever you do, don't skip rinsing the broccoli with cold water after you blanch it; the step keeps the spread a vibrant green.
Provided by Tejal Rao
Categories dinner, easy, weeknight, pastas, sauces and gravies, vegetables, main course
Time 30m
Yield 2 to 4 servings, plus extra umami powder
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil over high heat.
- Prepare the umami powder: Grind the porcini in a spice grinder until pulverized, then transfer to a food processor. Add the remaining ingredients to the food processor and pulse until the mixture is broken down into a fine meal. Transfer to a jar or lidded container. (Makes about 1 1/4 cups.)
- Prepare the pasta: Season the boiling water with salt, then add the broccoli and cook until tender, 2 to 3 minutes. Use a slotted spoon to remove the broccoli, then rinse with cold water and gently pat dry with a clean kitchen towel. Add the pasta to the boiling water and cook until tender.
- While the pasta cooks, prepare the sauce: In the same food processor (no need to wash it out), combine the cooked broccoli, dill, garlic and 1/3 cup umami powder; process until finely chopped. With the machine running, slowly pour in the oil. Scrape down the sides of the food processor with a spatula, and blend again, then season to taste with salt, pepper and lemon juice.
- Reserve 1/2 cup pasta cooking water and drain the cooked pasta. Return the pasta to the pot, and toss with broccoli sauce, thinning with a splash of the reserved pasta water if needed to help coat the pasta. Season to taste with salt and pepper. Garnish with a sprinkle of umami powder and fresh dill.
CHEDDAR DILL AND VEGGIE PASTA SALAD
Great summer side salad. I use extra sharp cheddar, because in my world, the sharper the better. The recipe calls for fresh dill, which I never have on hand so I always use dry, probably about 1 teaspoon, to taste. I do not remember where I got this, oops, so if someone knows, please let me know so I can put it here! Time to chill not included in cooktime.
Provided by SarahBeth
Categories Summer
Time 35m
Yield 1 pasta salad, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta al dente Drain and run under cold water until cool.
- Chop all the vegetables finely.
- Once the pasta is completely cooled and dry, mix in the vegetables. Add mayo then dill. Mix very well.
- Add shredded cheddar and mix well. Chill in the fridge at least two hours to let flavors meld.
Nutrition Facts : Calories 618.6, Fat 29.3, SaturatedFat 10.4, Cholesterol 49.9, Sodium 657, Carbohydrate 75.6, Fiber 10.5, Sugar 5.1, Protein 16.5
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