Pasta Salad with Fresh Dill
Enjoy this refreshing Pasta Salad with Fresh Dill, perfect for summer picnics and warm weather gatherings.
Servings: 12
Calories: 235kcal
Equipment
- Measuring Cups and Spoons
- Large Bowl
- Food Processor optional
Ingredients
- 1 lb pasta shells small
- 1 ¾ cup celery ribs chopped
- 10 radishes half-moon slices
- ½ cup dill pickles roughly chopped
- ¼ cup red onion diced small
- 1 ½ cups cottage cheese or Greek yogurt
- ½ cup mayonnaise
- 3 tablespoon lemon juice freshly squeezed
- 3 sprigs fresh dill or more
- ½ tablespoon sea salt
- ¾ teaspoon ground black pepper
Instructions
- If you don’t have leftover pasta, cook pasta according to package directions. Drain and set aside.
- While pasta cooks, add cottage cheese, mayonnaise, lemon juice, and fresh dill to a food processor and blend until smooth. (If using Greek yogurt instead, simply mix all ingredients in a large bowl.)
- Add creamy dressing to a large bowl. Mix in celery, pickles, radishes, onion, salt and pepper.
- Add cooked pasta shells and stir until evenly combined. Garnish with additional fresh chopped dill if desired. Chill until ready to serve.
Notes
- Don’t Overcook: Keep the pasta al dente for the best texture once chilled.
- Let It Chill: Refrigerating for a couple of hours helps the flavors blend.
- Use Fresh Dill: Fresh herbs make a huge difference in the final flavor.
- Fresh Pasta Tip: Rinse the cooked pasta with cold water so the dressing stays creamy and fresh.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Not recommended, as the creamy dressing may separate.
- Make Ahead: Prepare a couple hours ahead so the flavors continue to develop.
Nutrition
Calories: 235kcal | Carbohydrates: 30g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 496mg | Potassium: 177mg | Fiber: 2g | Sugar: 2g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
