Dilled Pasta Salad
Submitted by littlee8
A light, low-calorie pasta salad with rotini, fresh vegetables, mozzarella cubes, and a tangy dill vinaigrette. Loaded with cherry tomatoes, green beans, cucumbers, and red peppers for a colorful potluck side.
YIELD
8 servingsPREP
30 minCOOK
20 minREADY
30 minThis is the pasta salad that actually feels good to eat.
Rotini gets tossed with a rainbow of fresh vegetables: sliced carrots, green beans, red bell pepper strips, cherry tomatoes, cucumbers, and scallions, plus cubes of low-fat mozzarella for a little creaminess.
The dressing is light and bright, just white wine vinegar, olive oil, dill weed, and a touch of dry mustard shaken together in a jar.
No heavy mayo in sight.
Pro Tips
- Rinse the pasta under cold water right after cooking so it stops cooking and stays firm in the salad
- Toss the salad gently to keep the cherry tomatoes and cheese cubes from breaking apart
- Make the dressing ahead and shake it again right before pouring so the oil and vinegar re-emulsify
- This holds up well in the fridge for a day or two, making it a solid meal-prep side dish
Ingredients
Directions
In a jar, combine all dressing ingredients, and shake well.
Cook pasta in 3 quarts boiling water to desired doneness, pasta cooking time.
Drain; rinse thoroughly with cold water to cool rapidly.
In a large serving bowl, combine cooled pasta mixture and remaining salad ingredients.
Pour dressing over salad; toss gently.
Comments
