Kate and I got together to make a recipe we knew the crew would really enjoy: Lemon Dill Pasta Salad submitted by Diana Zeimen. The best part about this recipe is that it’s easy and yet flexible. Diana recommended some veggies to put in our pasta salad but we switched it up based on our available supply and the crews preferences.
1 box tri-color rotini
¾ c. vegetable oil
2 tbs granulated garlic
2 tbs dried dill
¼ tsp Ground black pepper
¼ tsp Salt to taste or your doctor’s orders
¼ c. lemon juice (made from lemon powder)
½ cup sun-dried tomatoes, snipped or cut into ½” pieces
½ c DH bell peppers + 1 c water
½ c DH carrots + 1 c water
½ c DH leeks + 1 c water
1 c FD broccoli + 2 c water
½ c sliced pepperoni
Watch this video to see us having fun mixing all the ingredients. This recipe takes about 30 minutes to prepare.
- Cook pasta very al dente
- Reconstitute vegetables.
- Drain & cool both pasta and veggies
- Stir in vegetables, pepperoni (if using), and seasonings.
- Add oil and lemon juice dressing to taste.
- If possible, let stand in a cool place for at least 1 hour or up overnight. Otherwise, serve immediately.
We really enjoyed making this pasta salad and will probably make it again but will change it up a little by varying our veggies, meat and/or seasonings. It’s a great flexible recipe so we hope you try it at home and let us know what you did by leaving a comment below.