Thursday, August 4, 2016

Lemon and Dill Vegetable Pasta Salad

So I made this recipe probably going on 5 years ago and I've thought about it a lot. Of course I like your standard pasta salad, the one my mom always makes- it's pretty much a summertime staple. But this pasta salad is so refreshingly different.

I always thought that the recipe I used to make this years ago was long gone, but as I was going through my notebook of old printed off recipes.. I found it! I was so excited. 

I almost halved the recipe for the two of us, but decided to make the whole thing and give half to my sister who just had her second child, Darby Leigh!

Um... but.... she never got it. Because we ate it. All of it. And I'm pretty ashamed to say that we ate all but maybe 1.5 servings the same day I made it. And we would have eaten every last bite that day if I didn't hide it so we could have SOMETHING for lunch the next day.

Its crisp, bright and refreshing. It's everything you want in a summer side dish. I'm excited to make it again soon, I already bought all the ingredients- this time with feta cheese!

Oh and Heidi, I promise this time you'll get some....

Read more to see the recipe! 


3 c shell pasta (or other small cut pasta)
1 c cherry or grape tomatoes, halved
1 red or yellow bell pepper, chopped
1 c cheese, shredded (try cheddar, feta, goat cheese- whatever you like!)
1/2 c green onion, chopped
1/2 c sliced olives
1/4 c olive oil
2 T lemon juice
2 T red wine vinegar
1 t fresh dill, chopped
1 t dried oregano
1 t salt
sprinkle of black pepper


1. Cook pasta according to pasta directions; drain and rinse in cold water. Drain thoroughly.
2. Place pasta in large bowl, add tomato, bell pepper, cheese, onions and olives and fold together. 
3. In a separate bowl, whisk together olive oil, lemon, vinegar, spices, salt and pepper.
4. Pour the sauce over the pasta and toss to coat. 
5. Refrigerate for at least an hour before serving to let the flavors combine. 
6. Or just start taking it to the face like me. Whatever.

Recipe Source

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