Best 3 Cheddar Dill And Veggie Pasta Salad Recipes
Indulge in a burst of flavors with our tantalizing Cheddar Dill and Veggie Pasta Salad, a symphony of textures and freshness. This delectable dish features a medley of colorful vegetables, each adding its unique character. Crisp carrots, crunchy bell peppers, and juicy tomatoes provide a delightful crunch, while tender zucchini and succulent corn add a touch of sweetness. A generous sprinkle of sharp cheddar cheese enhances every bite with a tangy zest, perfectly complemented by the aromatic blend of fresh dill and parsley. Tossed in a creamy dressing made with tangy sour cream, tangy mayonnaise, and a hint of Dijon mustard, this salad strikes a perfect balance between richness and lightness. Served chilled, it's an irresistible side dish for barbecues, picnics, or potlucks, and is sure to be a hit with everyone at the table.
In addition to the main recipe, we also offer variations to cater to different preferences and dietary needs. For a vegan option, substitute the cheddar cheese with a plant-based alternative such as nutritional yeast or tofu. For those who prefer a gluten-free option, use your favorite gluten-free pasta. Craving something with a bit more heat? Feel free to add a pinch of cayenne pepper or chopped chili peppers to the dressing for a spicy kick.
With its vibrant colors, delightful textures, and irresistible flavors, this Cheddar Dill and Veggie Pasta Salad is sure to become a staple in your recipe collection. Its versatility makes it perfect for any occasion, whether you're hosting a casual get-together or preparing a special holiday feast. So, gather your ingredients, put on your apron, and let's embark on a culinary journey that will tantalize your taste buds and leave you craving for more.
DILL VEGETABLE-PASTA SALAD
"My husband and I often have this delicious pasta salad for lunch or a light supper in the summertime-in lieu of a big meal," writes Darnell Griffin from her home in Estes Park, Colorado. Chunks of cheese and fresh vegetables eliminate the need for meat, and a light and creamy dill dressing replaces a heavy pasta sauce. Try it!
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions; drain and rinse in cold water., In a large bowl, combine the cucumber, tomatoes, cheese and onions. In a small bowl, whisk the mayonnaise, sour cream, buttermilk, dill, salt and pepper until smooth. , Add lettuce and pasta to vegetable mixture. Drizzle with mayonnaise mixture; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 174 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 229mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
CHEDDAR DILL AND VEGGIE PASTA SALAD
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.
Provided by SarahBeth
Categories Summer
Time 35m
Yield 1 pasta salad, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta al dente Drain and run under cold water until cool.
- Chop all the vegetables finely.
- Once the pasta is completely cooled and dry, mix in the vegetables. Add mayo then dill. Mix very well.
- Add shredded cheddar and mix well. Chill in the fridge at least two hours to let flavors meld.
Nutrition Facts : Calories 618.6, Fat 29.3, SaturatedFat 10.4, Cholesterol 49.9, Sodium 657, Carbohydrate 75.6, Fiber 10.5, Sugar 5.1, Protein 16.5
VEGETABLE DILLY PASTA SALAD
Make and share this Vegetable Dilly Pasta Salad recipe from Food.com.
Provided by BakinBaby
Categories Pasta Shells
Time 10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions;drain and rinse in cold water and place in large bowl.
- Add tomatoes ,bell pepper,cheese,onions and olives to pasta.
- In a small bowl, whisk together the oil,lemon juice,vinegar,spices & pepper.
- Pour over salad, toss to coat.
- Cover and refrigerate until serving.
Nutrition Facts : Calories 255, Fat 12.9, SaturatedFat 4.1, Cholesterol 14.8, Sodium 444.8, Carbohydrate 26.9, Fiber 2, Sugar 2.1, Protein 8.2
Tips:
- Prep your vegetables in advance: To save time, chop and slice your vegetables ahead of time. This way, you can quickly assemble the salad when you're ready to serve it.
- Use fresh ingredients: Fresh vegetables and herbs will give your pasta salad the best flavor. If possible, buy organic produce to avoid pesticides and herbicides.
- Don't overcook the pasta: Pasta should be cooked al dente, or slightly firm to the bite. This will prevent it from becoming mushy in the salad.
- Use a flavorful dressing: The dressing is what will tie all the flavors of the salad together. Experiment with different vinaigrettes, mayonnaise-based dressings, or creamy dressings until you find one that you like.
- Add some protein: If you want to make your pasta salad a more substantial meal, add some protein, such as grilled chicken, shrimp, or tofu.
Conclusion:
Cheddar dill and veggie pasta salad is a delicious and refreshing dish that is perfect for a summer potluck or barbecue. With its colorful vegetables, creamy dressing, and tangy cheddar cheese, this salad is sure to be a hit. Feel free to vary your veggies based on what's in season or what you have on hand. Experiment with different herbs and spices to find a flavor combination that you love.
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