Pasta Salad With Sweet Peppers And Dill Food

BELL PEPPERS AND PASTA

Steps:

• Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.,

THREE-PEPPER PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a blender, add the oil, vinegar, basil, Parmesan cheese, salt and pepper; cover and process until blended. Drain and rinse pasta in cold water; place in a large bowl. Add the peppers, tomato, olives and onions. Drizzle with dressing; toss to coat. Stir mozzarella cheese. Serve at room temperature.

THREE PEPPER PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
• In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

GARDEN PASTA SALAD WITH CREAMY DILL DRESSING

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.

PASTA SALAD WITH DILL

Steps:

• Cook rotini per package directions to al dente.
• Rinse rotini with cold water and drain well.
• While pasta is cooking, chop green pepper, celery and onion.
• Mix dressing ingredients; set aside.
• Add chopped veggies to cooked and well-drained rotini, mix well.
• Add dressing and stir to mix.
• Add shredded cheese, stir and chill until serving time.

PASTA SALAD WITH CREAMY LEMON DILL DRESSING

Steps:

• Cook pasta according to directions or till just al dente. Drain pasta.
• Combine the vegetables and pasta together in large bowl.
• Whisk the mayonnaise, yogurt, fresh dill, lemon juice and zest, garlic, salt and pepper together.
• Fold into pasta mixture. Chill in fridge 2 hours or so or till ready to eat.

DILLED SALMON PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the next six ingredients. , Drain and rinse pasta in cold water; add to sour cream mixture. Stir in salmon. Cover and refrigerate. Serve over salad greens.

CUCUMBER DILL PASTA SALAD

Steps:

• Cook shells per package directions. Drain and rinse with cold water. Drain again.
• In large bowl combine pasta with green onions and cucumbers.
• In another bowl, blend together dressing ingredients, adding more or less of ingredients to get the right taste for you.
• Toss dressing with pasta and refrigerate. Serve cold.
• Note: If refrigerated for long, the cucumbers will "weep" and make the salad less than appealing. Plan to eat this within 2 hours of making.

DILLY VEGGIE PASTA SALAD

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.

THE BEST CREAMY PASTA SALAD RECIPE

Steps:

• Cook pasta according to package directions for al dente. Rinse well with cold water until pasta is cold.
• Place cooked and cooled pasta in a large mixing or serving bowl.
• Mix in broccoli florets, red onion, red bell pepper, cucumber, sliced olives and cheese.
• Whisk together all dressing ingredients and pour over pasta and other ingredients.
• Gently fold in dressing until all ingredients are evenly coated.
• Cover with plastic wrap and store in the refrigerator for at least 1 hour before serving.

DILL PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 minutes. Drain.
• Mix pickles, mayonnaise, dill weed, pepper, and salt in a large bowl; stir in pasta until coated. Refrigerate for 1 hour before serving.

CREAMY CUCUMBER PASTA SALAD

Steps:

• Combine all dressing ingredients in a small bowl and mix well. Set aside.
• Thinly slice onion and place in a bowl of cold water. (see note)
• Cook pasta al dente according to package directions. Run under cold water to stop cooking.
• Cut cucumber in half lengthwise and remove seeds using a spoon. Slice into thin slices.
• Toss all ingredients in a large bowl. Let sit at least 40 minutes before serving.

DILL PICKLE PASTA SALAD

Steps:

• Cook pasta according to package directions. Don't forget to add some salt to the boiling water before adding the pasta. I add about 1 teaspoon.
• When pasta is done cooking drain pasta and rinse with cold water. Move rinsed cooked pasta to a mixing bowl and pour 1/3 cup of pickle juice over it. Stir to combine. Let it sit while you prepare the rest.
• Chop the dill pickles and cheese into small cubes. Finely chop the white onion.
• Drain the pasta again that was sitting in the pickle juice. Add it back to the mixing bowl. Add in the pickles, cheese, and white onion. Stir to combine.
• In a small bowl combine all the dressing ingredients and pour over the pasta salad. Stir everything together to combine well. Salad can be eaten right away but I prefer it cold, and if you do too, then cover it and refrigerate it for 1-2 hours.
• * I would recommend not making this too far ahead of time. For best results serve this salad within a few hours of making it. Either right away or after the refrigeration time. Leftovers do keep well in the fridge but the dressing thickens up and it's not as creamy as when you first make it.

PASTA SALAD WITH GREEN PEAS, RED PEPPERS, AND CHEDDAR

Steps:

• Cook the pasta in plenty of rapidly simmering water until al dente. When the pasta is almost done, add the peas and cook briefly. Drain and rinse until cool, then drain well again.
• Toss the pasta and peas with the remaining ingredients. Serve at once.
• menu suggestions
• I love this with Red and Green Cashew Butter Wraps (page 153).
• This is also a great companion to veggie burgers with all the fixings-lettuce, tomato, vegan mayonnaise, and mustard-for a carefree meal.
• nutrition information
• Calories: 350
• Total Fat: 17g
• Protein: 8g
• Carbohydrates: 40g
• Fiber: 5.5g
• Sodium: 350mg

PASTA SALAD WITH SWEET PEPPERS AND DILL

Steps:

• In large saucepan of boiling water, cook pasta until al dente (tender but firm-start tasting 2 minutes for fresh pasta, 5 minutes for dry); drain, rinse under cold running water and drain again.
• Blanch mangetout or green beans in boiling water for 2 minutes.
• Drain; rinse under cold running water and drain again.
• Cut diagonally into 2 inch/5 cm lengths.
• In large bowl, combine cauliflower, carrots, peppers, spring onions, dill, mangetout and pasta; toss to mix.
• Dressing: in food processor or bowl, combine garlic, vinegar and sugar; mix well.
• While whistling or processing, gradually add oil and water; mix well.
• Pour over salad and toss to mix.
• Add salt and pepper to taste.