Cheddar Dill and Veggie Pasta Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
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. 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 |
Directions:
1. Cook the pasta al dente Drain and run under cold water until cool.
2. Chop all the vegetables finely.
3. Once the pasta is completely cooled and dry, mix in the vegetables. Add mayo then dill. Mix very well.
4. Add shredded cheddar and mix well. Chill in the fridge at least two hours to let flavors meld.
|
|