Dilly Veggie Pasta Salad Recipes

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

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

CHEDDAR DILL AND VEGGIE PASTA SALAD

Cheddar Dill and Veggie Pasta Salad image

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

Ingredients

1 lb penne, rotini or 1 lb radiatore shaped pasta
1 red bell pepper
1 orange bell pepper
1 bunch scallion
1 (3 7/8 ounce) can black olives (sliced or whole does not matter, your pref)
8 ounces cheddar cheese, shredded
1 cup mayonnaise
3 tablespoons fresh dill, chopped

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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