Vegetable Dilly Pasta Salad Recipes

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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



Dilly Veggie Pasta Salad image

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 :

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

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



Dill Vegetable-Pasta Salad image

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

3 cups uncooked tricolor spiral pasta
1 large cucumber, peeled, seeded and cubed
1 cup cherry tomatoes, halved
1 cup shredded reduced-fat cheddar cheese
2 tablespoons chopped red onion
1 green onion, chopped
1/3 cup reduced-fat mayonnaise
1/4 cup reduced-fat sour cream
1 tablespoon buttermilk
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup torn romaine

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



Vegetable Dilly Pasta Salad image

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

2 3/4 cups shell pasta (uncooked)
1 cup cherry tomatoes (halved)
1 cup bell pepper (sliced)
1 cup cheddar cheese (shredded)
1/2 cup green onion (chopped)
1/2 cup ripe olives (sliced)
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons wine vinegar
1 teaspoon dill weed
1 teaspoon oregano
1 teaspoon salt
1/8 teaspoon black pepper

FIESTA PASTA SALAD WITH DILL PICKLES

This dill pickle pasta salad salad has so many different colors that it looks as though there is confetti in it. There is a thousand variations to this salad! My mother adds ham and asparagus to it. I usually use tri-colored pasta in this salad to add even more color. Also I serve green onions on the side. All my friends and family love this so much. I don't think I would be invited on our annual family camping trip if I didn't bring this salad.

Provided by ROB23

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h35m

Yield 10

Number Of Ingredients 11



Fiesta Pasta Salad with Dill Pickles image

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, for 6 minutes. Add frozen vegetables; continue cooking until fusilli is tender yet firm to the bite, about 6 minutes more. Drain.
  • Soak the fusilli-vegetable mixture in cold water until cool to the touch.
  • Meanwhile, mix pickles, celery, and radishes with creamy salad dressing, Cheddar cheese, Thousand Island dressing, relish, and Dijon mustard together in a large bowl. Drain fusilli and vegetables and mix in. Cover and refrigerate, 1 to 8 hours. Sprinkle paprika on top before serving.

Nutrition Facts : Calories 84.3 calories, Carbohydrate 12.9 g, Cholesterol 4.7 mg, Fat 2.6 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 178.4 mg, Sugar 1.6 g

2 cups uncooked fusilli pasta
1 cup frozen mixed vegetables
⅓ cup minced dill pickles
⅓ cup minced celery
⅓ cup minced radishes
½ cup light creamy salad dressing (such as Miracle Whip®), or more to taste
⅓ cup shredded aged Cheddar cheese
2 tablespoons light Thousand Island salad dressing
1 tablespoon sweet pickle relish
2 teaspoons whole grain Dijon mustard
1 pinch paprika, or to taste

VEGETABLE PASTA SALAD

Make and share this Vegetable Pasta Salad recipe from Food.com.

Provided by Schweik

Categories     Vegetable

Time 35m

Yield 14 serving(s)

Number Of Ingredients 10



Vegetable Pasta Salad image

Steps:

  • In a large bowl, combine everything,tossing gently to coat. Cover and refridgerate for 1-2 hours before serving.

Nutrition Facts : Calories 275.7, Fat 14.3, SaturatedFat 3.2, Cholesterol 17, Sodium 709.8, Carbohydrate 31, Fiber 3, Sugar 6.5, Protein 8.4

1 (12 ounce) bag broccoli florets, blanched
2 red bell peppers, seeded and diced
2 yellow bell peppers, seeded and diced
2 large zucchini, diced
2 large yellow squash, diced
1 (20 ounce) package cheese tortellini, cooked and cooled
1 (8 ounce) container sliced baby portabella mushrooms
2 (3 7/8 ounce) cans slced black olives, drained
1 (16 ounce) bottle Italian dressing
1/2 teaspoon black pepper

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    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #salads     #pasta     #pasta-rice-and-grains     #pasta-shells

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