Wagon Wheel Pasta Salad
Submitted by bobmenard
Colorful wagon wheel pasta salad tossed with sautéed red and green peppers, fresh dill, and a zesty Dijon red wine vinaigrette. A crowd-pleasing potluck side that serves 8.
YIELD
8 servingsPREP
15 minCOOK
15 minREADY
30 minWagon wheel pasta catches every drop of this garlicky Dijon vinaigrette in its spokes and grooves, making each forkful burst with flavor.
Sautéed red and green bell peppers bring color and a gentle sweetness, while a generous handful of fresh dill lifts the whole salad with that bright, herby punch.
Toss it all together, chill, and let the flavors meld. This one only gets better as it sits.
Pro Tips
- Cook the pasta just to al dente since it softens further as it absorbs the dressing.
- Dress the salad while the pasta is still slightly warm so it soaks up more flavor.
- Add crumbled feta or shaved Parmesan if you want a salty, creamy contrast.
- Keeps well in the fridge for up to 3 days, making it a solid meal-prep side.
Ingredients
Directions
To make dressing, combine oil, vinegar, mustard, garlic and lemon juice and season to taste with salt and pepper.
To make salad, cook pasta in boiling salted water until al dente.
Drain and cool. Place in large bowl.
Heat olive oil in skillet.
Add green and red peppers and sauté until barely tender.
Add to pasta along with dill.
Add dressing. Toss to coat pasta well.
Chill, covered, until serving time.
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