Garden Pasta Salad with Creamy Dill Dressing
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
-
For the Salad
- 709.77 ml bow tie pasta, cooked and drained
- 2 medium carrots, grated
- 236.59 ml broccoli floret
- 118.29 ml celery, thinly sliced
- 118.29 ml diced red bell pepper
- 118.29 ml diced green bell pepper
- 118.29 ml cucumber, peeled,seeded,and diced
- 59.14 ml chopped fresh parsley
- 3 green onions, sliced thin
-
For the Dressing
- 158.51 ml plain nonfat yogurt
- 59.14 ml mayonnaise
- 29.58 ml lemon juice
- 9.85 ml dill weed
- 1.23 ml garlic powder
directions
- 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.
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Reviews
-
This rating is mainly for the dressing, because I just used the dressing part of the recipe for another pasta salad, using elbow macaroni, cucumber and onion. This is an excellent dressing. I did add a little dill pickle juice which enhance the dill flavor. I also added about a 1/2 tsp of salt. I will use this again and will eventually try the whole recipe. Thanks for sharing.
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I made this exactly as posted except I substituted sour cream for the yogurt since I didn't have any in the house and eliminated the parsley. I made it in Saturday, served it on Sunday. This salad got very mixed reviews from my family but every one agreed on one thing. It was very bland. All of us ended up sprinkling McCormack's Salad Supreme seasoning on it. I adore the taste of dill and had very high hopes for this salad but it had no "kick" to it. I can't imagine the sour cream substitution was THAT big a deal. Don't know if I'll make this again or not.
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This is very good. It was a four star salad on the day I prepared it. I served it the following day for lunch and something had changed in the flavour. It became a five star salad. I would take this salad to a potluck! Naturally, only if I prepared it the day before. The only change I made was in omitting the peppers.
Tweaks
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I made this exactly as posted except I substituted sour cream for the yogurt since I didn't have any in the house and eliminated the parsley. I made it in Saturday, served it on Sunday. This salad got very mixed reviews from my family but every one agreed on one thing. It was very bland. All of us ended up sprinkling McCormack's Salad Supreme seasoning on it. I adore the taste of dill and had very high hopes for this salad but it had no "kick" to it. I can't imagine the sour cream substitution was THAT big a deal. Don't know if I'll make this again or not.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
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