Dilly Veggie Pasta Salad
A lovely simple recipe suitable for both meat eaters and vegetarians alike. It is also great as a main meal or used as a side dish. You can use whatever pasta you like best for this recipe.
Also the recipe is cheap to make, pasta is a very cheap ingredient and can be kept in the cupboard for quite some time as long as it is kept in an air tight container.
5 1/2 cups uncooked med. shell pasta
2 cups halved cherry tomatoes
1 cup chopped green pepper
1 cup chopped celery
1 cup sliced carrots
2 cups shredded Cheddar cheese
1 green onion, chopped
1 cup oil
1/2 cup lemon juice
1/2 cup white vinegar
4 tsp each dill weed, dried oregano
2 tsp salt
1/2 tsp pepper
3 cloves garlic, minced
Recipe Instructions: This is a very easy recipe and fairly quick to prepare too. it will keep in the refrigerator for a few days as well so make sure you make enough to go round and last for several meals.
first cook the pasta. Then drain and rinse in cold water.
After chopping the vegetables add them to the pasta and toss together.
Whisk together the salad dressing ingredients. Pour over the pasta and veggies, mix together and refrigerate.
Delicious! Everyone always asks for the recipe!
Comment from kate
Yummy, I am a vegetarian and this recipe sounds right up my street. It will so versatile as well. Main meal or lunch time this will be great with a green salad on the side.
My partner can also take some in a pot to work with him. It will a lot healthier and tastier than buying one of those pasta snack pots from the shops. a lot cheaper too.
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