Cheddar Dill and Veggie Pasta Salad
Great summer side salad. I use extra sharp cheddar, because in my world, the sharper the better. The recipe calls for fresh dill, which I never have on hand so I always use dry, probably about 1 teaspoon, to taste. I do not remember where I got this, oops, so if someone knows, please let me know so I can put it here! Time to chill not included in cooktime.
- Ready In:
- 1 lb penne, rotini or 1 lb radiatore shaped pasta
- 1 red bell pepper
- 1 orange bell pepper
- 1 bunch scallion
- 1 (3 7/8 ounce) can black olives (sliced or whole does not matter, your pref)
- 8 ounces cheddar cheese, shredded
- 1 cup mayonnaise
- 3 tablespoons fresh dill, chopped
- Cook the pasta al dente Drain and run under cold water until cool.
- Chop all the vegetables finely.
- Once the pasta is completely cooled and dry, mix in the vegetables. Add mayo then dill. Mix very well.
- Add shredded cheddar and mix well. Chill in the fridge at least two hours to let flavors meld.
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I used 3 teaspoons of dried dill because we didn't have any fresh on hand. I also used Hellman's light mayo, a red pepper, a green pepper and about four green onions ( I was trying to use up things we had on hand) Even with all of these little changes it turned out good. Took it to my in laws as part of a father's day cook out.