Creamy Dilled Garden Pasta Salad
An easy, quick and delicious salad during the height of summer.
Servings: 8 servings
Equipment
- 1 large bowl
- 1 small bowl
- 1 large pot for boiling water
Ingredients
- 3 cups desired pasta, cooked I use tri-color fusilli, but bowtie looks pleasant, and penne holds dressing well.
- 4 cups chopped vegetables cucumber, broccoli, cauliflower, carrots, radish, garden peas, onions, cherry tomatoes, etc.
Salad Dressing
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 tbsp olive oil
- 1/2 tbsp lemon juice
- 2 tbsp fresh dill, chopped if using dried, wet with a touch of water before use.
- salt and pepper to taste
Instructions
- Cook pasta as per direction or until desired doneness. Strain, and cool before using. Alternatively, you can cook the pasta the night before.
- Put all vegetables and pasta into large bowl.
- In small bowl, mix salad dressing.
- Add dressing to large bowl and stir into vegetables and pasta until coated.
- Refrigerate until needed, for up to three days.
- Enjoy!
Notes
Add shredded chicken and a touch of ranch dressing for a chicken ranch pasta salad.
Any veggies work, but I find mushrooms become soggy within a day.
Broccoli, with bacon and shredded cheddar is fabulous! Add some apple for a change for pace!