Creamy Dill Pasta Salad
This creamy dill pasta salad is a refreshing and easy side dish, perfect for potlucks, barbecues, or a light lunch. The bright dill flavor complements the creamy dressing and crisp vegetables beautifully.
Ingredients
- * 10 ounces small pasta elbow macaroni or shells
- * 1/2 cup frozen peas
- * 1/2 cup diced cucumber
- * 1/3 cup chopped celery
- * 2 tablespoons chopped fresh dill
- * 1/2 cup plain Greek yogurt
- * 2 tablespoons mayonnaise
- * 1 tablespoon lemon juice
- * 1/2 teaspoon salt
- * 1/4 teaspoon black pepper
- * 1 tablespoon olive oil optional, for cooking pasta
Instructions
- Cook pasta according to package directions. If using, add olive oil to the boiling water to prevent sticking. Drain the pasta and rinse with cold water to stop the cooking process. Set aside to cool completely.
- While the pasta cooks, thaw the peas. You can do this quickly in the microwave or let them thaw naturally.
- In a medium bowl, combine the cooled pasta, peas, cucumber, celery, and fresh dill.
- In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, salt, and pepper until smooth and creamy.
- Pour the dressing over the pasta and vegetable mixture.
- Gently toss to combine, ensuring all the pasta and vegetables are evenly coated with the dressing.
- Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to your preference.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld. This also helps the salad chill and the flavors to meld.
Notes
For a richer flavor, use full-fat Greek yogurt and mayonnaise. You can substitute red onion for some of the cucumber for a sharper taste. If you don't have fresh dill, 1 teaspoon of dried dill can be used, but the flavor will be slightly less intense. Add other vegetables like chopped bell peppers or shredded carrots for extra color and nutrition.