It's summer, and I love pasta salad more than life itself. This recipe is one my mom used to make when I was a kid, and I made some last night - it's as good as I remember.
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Creamy Dill Pasta Salad
Boil 1 pound of shaped pasta in salted water until al dente. Drain and rinse with cold water.
While pasta is cooking, chop vegetables and herbs and mix dressing in large bowl:
4 T chopped green onion
2 C diced cucumber
1/2 C mayonnaise (or Miracle Whip)
1/2 C sour cream (regular or low-fat is fine, or you can do half sour cream, half plain yogurt for extra zing)
3 tsp. lemon juice
2 T finely minced fresh dillweed
1/2 C finely chopped dill pickle
3 tsp. salt
a bit of pepper
Add rinsed pasta to the above mixture, mix together, and let chill overnight before serving.
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And my modifications, because I'm a total spazz in the kitchen - I realized just now that I accidentally left out the green onion (d'oh!) and quadrupled the amount of finely chopped dill pickle. It's still really good, though.
I used pickling cucumbers on purpose - you know, those cute little cukes? - because I think they taste better than regular, aren't waxed, and have more green skin, which makes it prettier. Also, my pasta of choice for this is shells, because I love the way you can get like four shells packed into each other. I'm easily pleased.
If you like cream and dill, you'll love this. If you're not a dill fan, skip this.
Next, please.
*********************************************************
Creamy Dill Pasta Salad
Boil 1 pound of shaped pasta in salted water until al dente. Drain and rinse with cold water.
While pasta is cooking, chop vegetables and herbs and mix dressing in large bowl:
4 T chopped green onion
2 C diced cucumber
1/2 C mayonnaise (or Miracle Whip)
1/2 C sour cream (regular or low-fat is fine, or you can do half sour cream, half plain yogurt for extra zing)
3 tsp. lemon juice
2 T finely minced fresh dillweed
1/2 C finely chopped dill pickle
3 tsp. salt
a bit of pepper
Add rinsed pasta to the above mixture, mix together, and let chill overnight before serving.
********************************************************
And my modifications, because I'm a total spazz in the kitchen - I realized just now that I accidentally left out the green onion (d'oh!) and quadrupled the amount of finely chopped dill pickle. It's still really good, though.
I used pickling cucumbers on purpose - you know, those cute little cukes? - because I think they taste better than regular, aren't waxed, and have more green skin, which makes it prettier. Also, my pasta of choice for this is shells, because I love the way you can get like four shells packed into each other. I'm easily pleased.
If you like cream and dill, you'll love this. If you're not a dill fan, skip this.
Next, please.
