Dilly Veggie Pasta Salad Recipes

VEGETABLE DILLY PASTA SALAD

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.

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.

DILL VEGETABLE-PASTA SALAD

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.

GRILLED VEGGIE AND ORZO SALAD

Steps:

• Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
• Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.
• Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.
• To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.
• Serve immediately or keep at room temperature until ready to serve.

VEGAN VEGGIE PASTA SALAD

Steps:

• Bring to boil 4 quarts of lightly salted water in a large pot; stir in pasta. Cook and stir until soft, about 7 minutes. Drain pasta through a strainer and rinse with cold water.
• Mix pasta, broccoli, cucumber, squash, green beans, jicama, Italian dressing, snow peas, cauliflower, and cherry tomatoes together in a bowl. Refrigerate until chilled.

DILLY PASTA SALAD

Steps:

• Cook rotini according to package directions, drain, rinse with cold water and drain well.
• In large bowl stir together sour cream, mayonnaise and dill weed, stir in celery and onion, add pasta and egg.
• Toss until coated with dressing, season with salt and pepper.
• Cover and refrigerate for 2 to 4 hours.