Best Dill Pasta Salad Recipes

SHRIMP PASTA SALAD WITH DILL

Steps:

• Heat oil in a cast iron skillet over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, about 5 minutes. Immediately immerse shrimp in a bowl of cold water and let cool, at least 10 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes.
• Peel and devein shrimp. Drain pasta and transfer to a large bowl.
• Add shrimp, mayonnaise, sour cream, peas, celery, red onion, lemon juice, dill, sugar, salt, and pepper to the bowl. Adjust seasonings to taste. Chill at least 2 hours before serving.

SHRIMP PASTA SALAD WITH CUCUMBER AND DILL

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Add shrimp, and cook just until opaque throughout, about 30 seconds. Drain, and rinse with cold water to stop the cooking. Drain again.
• Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice, and Dijon; season with salt and pepper.
• Add dressing to pasta mixture, and toss to combine.

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.

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.

PASTA SALAD WITH POACHED SHRIMP AND LEMON-DILL DRESSING

Steps:

• In a large bowl, whisk together the juice of 3 lemons, the honey and chopped dill. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper. Reserve.
• Bring a large stockpot of water to a boil. Add the juice of the remaining 2 lemons, the dill stems and 1/2 cup salt. Add the shrimp and cook until opaque and cooked through, 3 to 4 minutes. Remove the shrimp using a slotted spoon and add to the dressing. Toss to coat.
• Bring the poaching liquid back up to a boil. Drop the pasta and cook until al dente, 9 to 10 minutes. Drain the pasta and run it under cold water until the pasta is cooled. Remove the dill stems.
• Add the pasta, grape tomatoes and cucumbers to the bowl with the shrimp and toss to combine. Season with salt and pepper.

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.

LEMONY DILL SALMON PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
• Combine oil, shallots, lemon juice, capers, dill, lemon zest, garlic, salt, and pepper in a large bowl. Stir to combine. Add in the flaked salmon. Mix to incorporate.
• Drain cooked pasta and add to the salmon mixture. Toss to combine. Refrigerate before serving, at least 30 minutes. Top with freshly grated Parmesan cheese.

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.

NIçOISE PASTA SALAD WITH DILL-DIJON DRESSING RECIPE BY TASTY

Steps:

• Fill a medium pot ¾ of the way with water. Bring to a rolling boil over high heat. Add the eggs and cook for 6½--7 minutes. Meanwhile, prepare an ice bath in a medium bowl. Remove the eggs from the pot and immediately transfer to the ice bath to cool for 3-4 minutes. Once cool enough to handle, peel and halve the eggs and set aside.
• Boil the green beans in the same pot for 30-60 seconds, until bright green and slightly tender. Immediately transfer to the ice bath for 30-60 seconds to cool. Remove from the ice bath and blot dry with paper towels.
• Drain the Bumble Bee® Premium Albacore Tuna.
• Place it on a plate to begin to reflect texture.
• In a large bowl, combine the cavatappi pasta, blanched green beans, grape tomatoes, Kalamata olives, radishes, Bumble Bee® Premium Albacore Tuna, feta, mint, and dill.
• Make the dill-Dijon dressing: In a small bowl, whisk together the shallot, Dijon mustard, lemon juice, champagne vinegar, dill, sugar, salt, and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
• Drizzle the dressing over the salad and gently toss until fully coated.
• Divide the salad between serving bowls and top each portion with a halved jammy egg.
• Enjoy!

DILL LEMON CHICKEN PASTA SALAD

Steps:

• In a large bowl combine the chicken, celery and pasta and toss together. In a separate large bowl, combine the mayonnaise, lemon juice and dill weed and mix well, then stir in buttermilk.
• Add lemon dill mixture to chicken mixture and toss to coat. Cover bowl, chill for 20 minutes, and serve.

CUCUMBER AND DILL PASTA SALAD

Steps:

• Cook pasta in boiling salted water until al dente. Drain, and rinse in cold water. Transfer noodles to a large bowl.
• In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside.
• Mix cucumbers and tomatoes into the pasta. Pour in dressing, and mix thoroughly. Cover, and refrigerate at least 1 hour and preferably overnight. Stir just before serving.

CUCUMBER DILL PASTA SALAD

Steps:

• Cook shells per package directions. Drain and rinse with cold water. Drain again.
• In large bowl combine pasta with green onions and cucumbers.
• In another bowl, blend together dressing ingredients, adding more or less of ingredients to get the right taste for you.
• Toss dressing with pasta and refrigerate. Serve cold.
• Note: If refrigerated for long, the cucumbers will "weep" and make the salad less than appealing. Plan to eat this within 2 hours of making.

AWESOME DILL CHICKEN PASTA SALAD

Steps:

• In a large bowl, combine pasta, chicken, celery, onion and peas and mix together.
• Combine dressing ingredients and whisk until smooth.
• Pour over salad and toss to coat.
• Cover and refrigerate for at least 2 hours for flavors to develop.

FIESTA PASTA SALAD WITH DILL PICKLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, for 6 minutes. Add frozen vegetables; continue cooking until fusilli is tender yet firm to the bite, about 6 minutes more. Drain.
• Soak the fusilli-vegetable mixture in cold water until cool to the touch.
• Meanwhile, mix pickles, celery, and radishes with creamy salad dressing, Cheddar cheese, Thousand Island dressing, relish, and Dijon mustard together in a large bowl. Drain fusilli and vegetables and mix in. Cover and refrigerate, 1 to 8 hours. Sprinkle paprika on top before serving.

CUCUMBER-DILL PASTA SALAD

Steps:

• Combine all ingredients in a large salad bowl. Chill until serving time.

DILL VEGETABLE-PASTA SALAD

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.

SMOKED SALMON, DILL AND CUCUMBER PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and chill by running it under cold tap water or, if you have time, putting it in a covered bowl in the refrigerator.
• Combine the yogurt, mayo, dill, salt, pepper, brown sugar, lemon juice and tabasco until well-blended (I use a kitchen mixer for this).
• Toss the dressing with the green onions, cucumber, salmon and pasta, (I use a mixer for this, too) and serve immediately.

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.

DILL PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 minutes. Drain.
• Mix pickles, mayonnaise, dill weed, pepper, and salt in a large bowl; stir in pasta until coated. Refrigerate for 1 hour before serving.

PASTA SALAD WITH CREAMY LEMON DILL DRESSING

Steps:

• Cook pasta according to directions or till just al dente. Drain pasta.
• Combine the vegetables and pasta together in large bowl.
• Whisk the mayonnaise, yogurt, fresh dill, lemon juice and zest, garlic, salt and pepper together.
• Fold into pasta mixture. Chill in fridge 2 hours or so or till ready to eat.