Italian Pasta Salad With Dill Recipes

ITALIAN DRESSING PASTA SALAD

Steps:

• Cook pasta according to package directions. Rinse with cold water; drain well. In two large bowls, combine the California vegetables, tomatoes, zucchini, yellow squash, onion, cheeses and pasta. , In a small bowl, combine the salad dressing, parsley, basil, Italian seasoning, seasoned salt and pepper. Pour over pasta mixture; toss to coat. Stir in olives. Cover and refrigerate for 8 hours or overnight. , Toss before serving. Serve with Romano cheese if desired.

QUICK ITALIAN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse with cold water until cool.
• Combine pasta, salami, green bell pepper, red bell pepper, onion, salad dressing, olives, and mozzarella cheese in a large bowl. Mix dry salad dressing into pasta; sprinkle with Parmesan cheese.

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.

FRESH DILL PASTA SALAD

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.

ROTINI PASTA SALAD

Steps:

• Cook the pasta per package directions. Drain pasta and run under cold water, then place pasta in a large bowl.
• While the pasta is cooking prep the remaining ingredients. When it is done, mix in the cheese, peppers, tomatoes, onion, pepperoni, and basil.
• Pour the dressing over the salad and toss to coat.
• Serve immediately or chill, then toss before serving. Enjoy!

ITALIAN BASIL PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, cheese, yellow pepper, onion, pepper rings, olives, salami and basil. , In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.

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.

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.

SALMON PASTA SALAD WITH DILL

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.

DILL PICKLE PASTA SALAD

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.

DILL PICKLE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse in cold water until rotini are cold and place in a large bowl.
• While pasta cooks, mix mayonnaise, pickles, mustard, vinegar, sugar, pepper, celery salt, and garlic powder together in a bowl. Stir dressing into cold noodles until fully coated. Add additional pickle chunks to taste. Serve chilled.