Creamy Dill Pasta Salad
Creamy Dill Pasta Salad is a cold, make-ahead side dish packed with tender pasta, crisp veggies, and cheese, all tossed in a tangy, herby dressing that gets even better after a night in the fridge.
Yield: 13 cups
Calories: 218kcal
Materials
- 16 oz. pasta, such as rotini
- 6 oz. Colby Jack cheese, cubed
- 1/2 cup red onion, chopped
- 3/4 cup celery, chopped
- 1/2 cup bell pepper, chopped (green, red, orange, or yellow)
- 1 cup frozen peas
- 3/4 cup mayonnaise, plain or flavored (i.e. chipotle or jalapeño)
- 1/4 cup apple cider vinegar
- 1/4 cup fresh dill, chopped (or 2 Tbsp. dried dill weed)
- 2 Tbsp. granulated sugar
- 2 Tbsp. Dijon mustard
- 1 tsp. kosher salt
- 1 tsp. black pepper
Instructions
- Cook the pasta according to package directions. Drain well and transfer to a large bowl to cool completely.
- Once cooled, stir in cheese, onion, celery, bell pepper, and peas.
- In small bowl, whisk together mayonnaise, vinegar, dill, sugar, mustard, salt, and pepper. Pour over pasta and stir to evenly coat. Refrigerate at least 1 hour, best if overnight. Enjoy!
Nutrition
Calories: 218kcal | Carbohydrates: 34g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 365mg | Potassium: 181mg | Fiber: 3g | Sugar: 6g | Vitamin A: 336IU | Vitamin C: 10mg | Calcium: 110mg | Iron: 1mg