An easy pasta salad full of fresh, crunchy vegetables, feta and a wonderfully creamy dill dressing.
It makes a perfect side for just about any kind of meat, for the barbecue, or a meal in itself – perhaps topped with a piece of chicken.
You can do as I have done here and toss the pasta salad with the dressing, but of course you can also serve the salad on its own and top it with the dill dressing when serving.
Pasta salad with dill dressing is particularly good with summer barbecues, and not least as a lunch salad if there are leftovers.
Pasta salad remains one of my favourites when it comes to side dishes; there are so many good variations.
Creamy pasta salad with dill dressing
A crisp, fresh pasta salad tossed in a creamy dill dressing.Serves 4-6 depending on how it is served.
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Ingredients
- 200 g pasta, uncooked weight
- 200 g tomatoes
- 1 bell pepper any colour
- 1 handful parsley, finely chopped
- 1 small cucumber
- 1 small red onion
- 80 g feta, crumbled
Dill dressing
- 150 ml crème fraîche
- 1 clove garlic, grated or crushed
- 1/2 bunch dill, finely chopped
- 2 tbsp lemon juice
- 1/2 tsp onion powder
- Salt and pepper
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Method
- Cook the pasta according to the packet instructions, then rinse it in plenty of cold water. Drain in a sieve.
- Cut all the vegetables into small pieces. It is a good idea to remove the seeds from the cucumber and tomatoes if they are very watery – that way you avoid diluting the dressing.
- Mix the ingredients for the dressing and season to taste with salt and pepper.
- Toss the pasta, parsley, vegetables and feta with the dill dressing, and top the salad with finely chopped herbs if you like.
Nutrition
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