Italian Pasta Salad With Dill Recipes

COLD PASTA SALAD

Steps:

• Cook pasta as directed on package.
• Rinse pasta with cold water and drain.
• Chop washed cucumber, onions and tomatoes.
• Add vegetables to drained pasta.
• Add mayonnaise, vinegar, sugar, salt, dill weed and pepper and mix well.
• Refrigerate.

DELI-STYLE ITALIAN PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. , In a large bowl, combine the pasta, tomatoes, salami, provolone cheese, onion, olives and cheese. Add dressing; toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

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.

ITALIAN DELI PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and let cool to room temperature.
• Meanwhile, mix the mayonnaise, olive oil and red wine vinegar in a large bowl. Add the pasta and toss well. Add the giardiniera, provolone, salami, parsley and basil; toss well and season with salt and pepper.

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.

CLASSIC ITALIAN PASTA SALAD

Steps:

• Combine all ingredients except Wish-Bone® Italian Dressing in large bowl. Add Dressing; toss well. Serve chilled or at room temperature.

NIçOISE PASTA SALAD WITH DILL-DIJON DRESSING RECIPE BY TASTY

Steps:

• Fill a medium pot ¾ of the way with water. Bring to a rolling boil over high heat. Add the eggs and cook for 6½--7 minutes. Meanwhile, prepare an ice bath in a medium bowl. Remove the eggs from the pot and immediately transfer to the ice bath to cool for 3-4 minutes. Once cool enough to handle, peel and halve the eggs and set aside.
• Boil the green beans in the same pot for 30-60 seconds, until bright green and slightly tender. Immediately transfer to the ice bath for 30-60 seconds to cool. Remove from the ice bath and blot dry with paper towels.
• Drain the Bumble Bee® Premium Albacore Tuna.
• Place it on a plate to begin to reflect texture.
• In a large bowl, combine the cavatappi pasta, blanched green beans, grape tomatoes, Kalamata olives, radishes, Bumble Bee® Premium Albacore Tuna, feta, mint, and dill.
• Make the dill-Dijon dressing: In a small bowl, whisk together the shallot, Dijon mustard, lemon juice, champagne vinegar, dill, sugar, salt, and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
• Drizzle the dressing over the salad and gently toss until fully coated.
• Divide the salad between serving bowls and top each portion with a halved jammy egg.
• Enjoy!