SALMON PASTA SALAD WITH DILL
Try with farfalle pasta too!
Provided by SunnyDaysNora
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 4h40m
Yield 6
Number Of Ingredients 13
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
DILLY VEGGIE PASTA SALAD
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
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 :
FRESH DILL PASTA SALAD
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
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 PICKLE PASTA SALAD
Dill Pickle Pasta Salad will be an instant favorite! Tender spiral pasta, 2 cups of diced pickles, cheese, and onion covered in a ultra creamy homemade dill dressing with pickle juice.
Provided by Jessica
Categories Salad
Time 2h30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 294 kcal, Carbohydrate 31 g, Protein 6 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 583 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
GARDEN PASTA SALAD WITH CREAMY DILL DRESSING
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
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 VEGETABLE-PASTA SALAD
"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
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
PASTA SALAD WITH DILL
Wonderful summer pasta salad recipe. This recipe came from a close friend who brought it to my daughter's bridal shower. It was a huge hit.
Provided by Margo59
Categories Onions
Time 30m
Yield 12-15 serving(s)
Number Of Ingredients 13
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 POACHED SHRIMP AND LEMON-DILL DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the juice of 3 lemons, the honey and chopped dill. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper. Reserve.
- Bring a large stockpot of water to a boil. Add the juice of the remaining 2 lemons, the dill stems and 1/2 cup salt. Add the shrimp and cook until opaque and cooked through, 3 to 4 minutes. Remove the shrimp using a slotted spoon and add to the dressing. Toss to coat.
- Bring the poaching liquid back up to a boil. Drop the pasta and cook until al dente, 9 to 10 minutes. Drain the pasta and run it under cold water until the pasta is cooled. Remove the dill stems.
- Add the pasta, grape tomatoes and cucumbers to the bowl with the shrimp and toss to combine. Season with salt and pepper.
More about "dill dressing for pasta salad recipes"
FRESH GARDEN PASTA SALAD WITH DILL VINAIGRETTE RECIPE ...
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5/5 (3)Calories 270 per serving
- Melt butter in 8-inch skillet over medium heat until sizzling; add corn and onion. Cook 1-2 minutes or until onion is crisply tender.
- Combine pasta, corn mixture and all remaining salad ingredients in bowl. Add dressing; toss to combine. Cover; chill 1 hour or until flavors are blended.
CREAMY LEMON DILL GREEK PASTA SALAD - BUDGET BYTES
From budgetbytes.com
4.8/5 (19)Total Time 30 minsServings 1.5Calories 152 per serving
- Prepare the dressing first so the flavors have time to blend. Use a zester or small-holed cheese grater to remove the zest from the lemon. In a small bowl, stir together the Greek yogurt, mayonnaise, garlic, 1 Tbsp of the lemon juice, 1/2 tsp of the lemon zest, salt, dill, and some freshly cracked pepper (about 10-15 cranks of a pepper mill). Refrigerate the dressing until ready to use.
- Cook the pasta, in lightly salted water, according to the package directions. Drain the pasta and rinse briefly with cool water to bring the temperature down. Let the pasta drain until it's slightly dry and tacky on the surface.
- While the pasta is cooking, slice the cucumber, then cut the slices into quarter rounds. Slice the grape tomatoes in half. Finely dice the red onion. Drain the artichoke hearts, then roughly chop them. Crumble the feta cheese.
- Once the pasta is cooled and drained, Place it in a large bowl and combine with the cucumber, tomatoes, red onion, artichoke hearts, feta, and creamy lemon dill dressing. Stir to coat. Serve immediately or refrigerate until ready to eat.
FARFALLE PASTA WITH PEAS, FETA AND DILL – A COUPLE COOKS
From acouplecooks.com
Reviews 10Servings 4Cuisine ItalianCategory Main Dish
- Start a pot of boiling salted water (using ½ tablespoon kosher salt). Add the pasta and cook until al dente; add 1 1/2 cup peas to the boiling water in the last 1 minute. Drain the pasta and peas, and rinse under cold water briefly to cool.
- While the pasta cooks, in a bowl whisk together 2 tablespoons olive oil, 2 tablespoons white wine vinegar, ¼ teaspoon kosher salt, and 1/4 teaspoon black pepper. Smash 1 garlic clove and add it to the bowl to marinade while the pasta cooks.
- When the pasta is done, remove the garlic clove from the dressing. Pour the dressing over the drained pasta and add ⅓ cup feta cheese crumbles and 1/3 cup chopped fresh dill. Top with additional kosher salt and fresh ground pepper to taste.
BUTTERMILK DILL PASTA SALAD - EAT. DRINK. LOVE.
From eat-drink-love.com
Servings 4Total Time 25 minsCategory Low-FatCalories 237 per serving
- In a small saucepan, combine the frozen corn and peas with about a half a cup of water. Heat on medium heat and cook until the vegetables are warm and tender. Drain and set aside.
- In a small bowl, whisk together the mayo, buttermilk, dill, garlic, lemon juice, and salt and pepper to taste.
- In a serving bowl, combine the cooked pasta, corn and peas, and bacon. Add the buttermilk sauce and toss to combine. Serve or store in the fridge.
DILL PICKLE PASTA SALAD - AMANDA'S EASY RECIPES
From amandaseasyrecipes.com
Ratings 5Calories 301 per servingCategory Side Dish
- Cook the pasta to al dente, according to it's package directions. Run the cooked and drained pasta under cold water for 1 minute to cool completely.
- Add the cooked and cooled pasta to a large bowl. Add the chopped pickles, cheddar cheese, peas, and red onion.
- In a medium bowl, add the mayonnaise, pickle juice, mustard, dill weed, and black pepper. Whisk until well combined.
- Pour the dressing over the pasta. Stir well. It will look like there is way too much dressing, but the pasta will soak it up.
MEDITERRANEAN CHICKEN PASTA SALAD WITH LEMON-DILL DRESSING
From more.ctv.ca
Cuisine MediterraneanCategory LunchServings 6-8
- Marinate chicken thighs by placing into a resealable bag or dish, adding two to three teaspoons of the spice mix (enough to season all the thighs) and massaging to coat. Cover and refrigerate overnight for biggest flavour, or at least one hour.
- Heat the vinegar, salt, and sugar in a small saucepan until simmering and dissolved. Off heat, add sliced shallots and set aside to pickle. Once cooled to room temp, cover and refrigerate until you need them.
- Grill chicken by preheating a BBQ to medium heat and cooking about five minutes per side until cooked through (165°F internal temp at thickest part). Cool to room temp and then chop chicken into bite-sized pieces.
DILL PICKLE PASTA SALAD - CHEERFUL COOK
From cheerfulcook.com
5/5 (2)Total Time 20 minsCategory Salad, Side DishCalories 470 per serving
- Cook pasta according to package instructions. Add one tablespoon of salt to the boiling water. Cook al dente. Chill with cold water and drain. Set aside.
- In a small bowl whisk mayonnais and Greek yogurt until smooth. Add pickle juice and chopped dill. Whisk till well combined. Set aside.
- Toss chilled pasta with the dill pickles, red onion, and hard-boiled eggs. Pour dressing over the pasta salad. Combine well and rest for 30 minutes before serving.
DILL-PICKLE PASTA SALAD WITH CREAMY DILL DRESSING RECIPE ...
From eatingwell.com
5/5 (1)Total Time 30 minsCategory Healthy Vegetarian Pasta Salad RecipesCalories 136 per serving
- Bring a large saucepan of water to a boil. Add pasta and cook according to package directions. Drain and rinse under cold water.
- Meanwhile, whisk sour cream (or yogurt), mayonnaise, pickle juice, hot sauce to taste, salt and pepper in a large bowl. Add celery, bell pepper, pickles, onion, dill and the cooked pasta. Toss to coat well. Let stand for at least 10 minutes, stirring once or twice, before serving.
PASTA SALAD WITH LEMON AND DILL - THE GOURMET GOURMAND
From thegourmetgourmand.com
Reviews 2Servings 8Cuisine AmericanCategory Sides
- While pasta is boiling, prepare your dressing - whisk together lemon juice, olive oil, dijon, and salt and pepper.
- When pasta is done, drain and rinse immediately with cool water to stop the cooking and prevent clumping.
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- Bring a large pot of salted water to a boil and cook orzo according to package directions. In the last 2 minutes of cooking time, add the peas to the pot with the orzo. Drain peas and pasta in large colander, and set aside to cool.
- In a large serving bowl, mix together orzo, peas, cucumbers, carrots, tomatoes, and dressing until everything is coated with dressing. Check for seasoning, add more salt and pepper as needed. Serve immediately or store covered in the refrigerator for up to 2 days.
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