Dill Vegetable Pasta Salad Food

DILL PICKLE PASTA SALAD

Dill Pickle Pasta Salad image

Dill Pickle Pasta Salad is literally my favorite pasta salad ever! In this creamy pasta salad recipe, dill pickles play a starring role and add tons of flavor and crunch! This recipe is even better when it's made ahead of time making it the perfect potluck dish!

Provided by Holly Nilsson

Time 20m

Number Of Ingredients 11

Ingredients

½ pound dry shell pasta (about 3 cups)
¾ cup pickles (sliced)
⅔ cup cheddar cheese (diced)
3 tablespoons white onion (finely diced)
2 tablespoons fresh dill
½ cup pickle juice
⅔ cup mayonnaise
⅓ cup sour cream
⅛ teaspoon cayenne pepper
4 tablespoons pickle juice
salt & pepper to taste

Steps:

Boil pasta al dente according to package directions. Run under cold water to stop cooking.
Toss cold pasta with about ½ cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
Combine all dressing ingredients in a small bowl and mix well.
Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 296 kcal, Carbohydrate 23 g, Protein 6 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 636 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

DILLY VEGGIE PASTA SALAD

Dilly Veggie Pasta Salad image

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

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

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 :

SALMON PASTA SALAD WITH DILL

Salmon Pasta Salad with Dill image

Try with farfalle pasta too!

Provided by SunnyDaysNora

Categories Salad Seafood Salad Recipes Salmon Salad Recipes

Time 4h40m

Yield 6

Number Of Ingredients 13

Ingredients

1 (8 ounce) package cavatappi pasta
½ cup sour cream
¼ cup mayonnaise
3 tablespoons grated Parmesan cheese
1 tablespoon dried dill weed
1 tablespoon white wine vinegar
2 teaspoons white sugar
1 teaspoon ground black pepper
1 teaspoon salt
¼ teaspoon garlic powder
1 lemon, zested
½ cup finely chopped celery
6 ounces cooked and chilled salmon, flaked into bite-sized chunks

Steps:

Bring a large pot of lightly salted water to a boil. Cook cavatappi pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, run under cold water, drain again, and allow to cool.
Whisk sour cream, mayonnaise, Parmesan cheese, dill, white wine vinegar, sugar, pepper, salt, garlic powder, and lemon zest together.
Mix pasta and celery together in a large mixing bowl. Pour in dressing mixture and toss to coat. Gently stir in salmon pieces. Chill for at least 4 hours before serving.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 31.2 g, Cholesterol 27.4 mg, Fat 13.6 g, Fiber 1.4 g, Protein 12.3 g, SaturatedFat 4.4 g, Sodium 505.8 mg, Sugar 2.6 g

FRESH DILL PASTA SALAD

Fresh Dill Pasta Salad image

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

Ingredients

1 (8 ounce) package seashell pasta
1 cup mayonnaise
¼ cup sour cream
1 ½ tablespoons lemon juice
1 ½ tablespoons Dijon mustard
¼ cup chopped fresh dill weed
¼ teaspoon ground black pepper
2 (4 ounce) cans small shrimp, drained
½ cup chopped celery
½ cup chopped seeded cucumber
2 tomatoes, diced
3 tablespoons minced shallot
salt to taste

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 VEGETABLE-PASTA SALAD

Dill Vegetable-Pasta Salad image

"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

Ingredients

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

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

VEGETABLE DILLY PASTA SALAD

Vegetable Dilly Pasta Salad image

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

Ingredients

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

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

GARDEN PASTA SALAD WITH CREAMY DILL DRESSING

Garden Pasta Salad with Creamy Dill Dressing image

Make and share this Garden Pasta Salad with Creamy Dill Dressing recipe from Food.com.

Provided by PalatablePastime

Categories Vegetable

Time 40m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

3 cups bow tie pasta, cooked and drained
2 medium carrots, grated
1 cup broccoli floret
1/2 cup celery, thinly sliced
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup cucumber, peeled,seeded,and diced
1/4 cup chopped fresh parsley
3 green onions, sliced thin
2/3 cup plain nonfat yogurt
1/4 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons dill weed
1/4 teaspoon garlic powder

Steps:

Mix together salad ingredients in a large salad bowl.
Mix together dressing ingredients in a small bowl.
Pour dressing over salad, tossing to coat evenly.
Refrigerate for 2-3 hours before serving.

DILL GARDEN SALAD

Dill Garden Salad image

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

Ingredients

3 cups chopped English cucumbers
1 large tomato, seeded and cut into 1/2-inch pieces
1 small sweet red pepper, chopped
2 tablespoons chopped sweet onion
3 tablespoons reduced-fat mayonnaise
4 teaspoons olive oil
2 teaspoons sugar
2 teaspoons rice vinegar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2-1/2 teaspoons snipped fresh dill

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

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