CHEDDAR DILL AND VEGGIE PASTA SALAD

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Cheddar Dill and Veggie Pasta Salad image

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

1 lb penne, rotini or 1 lb radiatore shaped pasta
1 red bell pepper
1 orange bell pepper
1 bunch scallion
1 (3 7/8 ounce) can black olives (sliced or whole does not matter, your pref)
8 ounces cheddar cheese, shredded
1 cup mayonnaise
3 tablespoons fresh dill, chopped

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

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    #60-minutes-or-less     #time-to-make     #course     #preparation     #occasion     #salads     #side-dishes     #summer     #seasonal

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