Vegetable Dilly Pasta Salad
Bright, fresh, and bursting with flavor, this Vegetable Dilly Pasta Salad is the perfect addition to your next picnic, barbecue, or weeknight dinner. Featuring tender rotini pasta tossed with a colorful medley of broccoli, cherry tomatoes, cucumber, red bell pepper, carrots, and red onion, every bite delivers a satisfying crunch. The homemade dill dressing, made with creamy mayonnaise, tangy sour cream, zesty lemon juice, and fragrant fresh dill, ties everything together with a refreshing, herbaceous twist. Easy to prepare in just 30 minutes, this chilled pasta salad is a crowd-pleasing side dish or light main course that's packed with garden-fresh vegetables and a zippy, flavorful finish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz rotini pasta
- 2 cups broccoli florets
- 1.5 cups cherry tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- 2 medium carrots
- 0.5 medium red onion
- 2 tbsp fresh dill
- 0.5 cup mayonnaise
- 0.5 cup sour cream
- 2 tbsp lemon juice
- 1 large garlic clove
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente, typically around 8-10 minutes. Drain and rinse the pasta under cold water to stop the cooking process, then set it aside to cool.
While the pasta cooks, prepare the vegetables. Cut the broccoli into bite-sized florets. Halve the cherry tomatoes. Dice the cucumber, red bell pepper, and carrots into small, bite-sized pieces. Finely dice the red onion. Set the prepared vegetables aside.
In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, olive oil, minced garlic (from the garlic clove), salt, black pepper, and chopped fresh dill to create the dressing. Taste and adjust seasoning if needed.
In a large mixing bowl, combine the cooled pasta and chopped vegetables. Pour the prepared dill dressing over the pasta mixture and gently toss until everything is well-coated.
Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad a gentle toss to redistribute the dressing. Serve chilled and garnish with additional fresh dill if desired.
Nutrition Facts
Calories |
2768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.1 g | 168% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 2883 mg | 125% | |
| Total Carbohydrate | 346.0 g | 126% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 45.4 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2488 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
