Cheddar Dill And Veggie Pasta Salad Recipes

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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

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

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

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

FIESTA PASTA SALAD WITH DILL PICKLES



Fiesta Pasta Salad with Dill Pickles image

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

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

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

ITALIAN PASTA SALAD



Italian Pasta Salad image

This wonderful dish combines all your favorite vegetables in one dish that can be adapted to your own tastes. If preparing a day ahead, refrigerate, then stir in 1/2 cup additional Italian dressing before serving. Also terrific with Ranch, Caesar, Red Wine Vinaigrette, Parmesan, and most other dressings!

Provided by Janet Eckermann

Categories     Salad     100+ Pasta Salad Recipes     Rotini Pasta Salad Recipes

Yield 6

Number Of Ingredients 5

8 ounces rotini pasta
2 ½ cups frozen mixed vegetables
½ cup diced Cheddar cheese
⅓ cup pitted black olives
1 cup Italian-style salad dressing

Steps:

  • Cook pasta according to package directions. Drain, and rinse with cold water until completely cool.
  • In large bowl, combine pasta, vegetables, cheese, and olives. Toss well with dressing. Serve chilled or at room temperature.

Nutrition Facts : Calories 338.3 calories, Carbohydrate 41 g, Cholesterol 9.9 mg, Fat 16.3 g, Fiber 4.2 g, Protein 9.8 g, SaturatedFat 4.1 g, Sodium 809.1 mg, Sugar 4.6 g

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