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Creamy Dill Rainbow Pasta Salad

Creamy Dill Rainbow Pasta Salad: A Vibrant Summer Delight

This Creamy Dill Rainbow Pasta Salad is a must-try for its vibrant flavors and fresh ingredients, perfect for any summer occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing Ingredients
  • 0.5 cup Plain Greek Yogurt or Sour Cream Provides creaminess in the dressing; substitute with any creamy base.
  • 0.5 cup Mayonnaise Adds richness to the dressing.
  • 1 tbsp Dill Seasoning Gives the salad its signature flavor.
  • 0.5 tbsp Minced Garlic Adds depth of flavor.
  • 1 tsp Salt Enhances overall flavor.
  • 0.5 tsp Pepper Provides a slight kick.
  • 0.5 lemon Lemon Juice and Zest Adds brightness to the dressing.
Pasta Salad Ingredients
  • 16 ounces Short Pasta Any short noodle works well, such as rotini or penne.
  • 5 pieces Hard Boiled Eggs Adds protein and richness to the dish.
  • 0.5 pieces Red Onion For sharpness and crunch.
  • 1 pieces Red Bell Pepper Provides sweetness and vibrant color.
  • 2 cups Fresh Spinach Adds greenery and nutrients.
  • 1 cup Corn (Fresh/Cooked, Frozen, or Canned) Adds sweetness and texture.
  • 4 ounces Cheddar Cheese Block For creaminess and flavor.
  • 0.5 cup Freshly Grated Parmesan Complements the salad with a salty savor.

Equipment

  • large pot
  • colander
  • mixing bowl
  • whisk
  • knife
  • cutting board

Method
 

Pasta Cooking
  1. Bring a large pot of salted water to a rolling boil. Add 16 ounces of short pasta and cook until al dente, about 8-10 minutes. Drain and rinse with cold water.
Prepare Dressing
  1. In a mixing bowl, combine ½ cup of plain Greek yogurt, ½ cup of mayonnaise, 1 tablespoon of dill seasoning, ½ tablespoon of minced garlic, 1 teaspoon of salt, ½ teaspoon of pepper, and the juice of half a lemon with zest. Whisk until smooth.
Chop the Vegetables
  1. Finely dice ½ red onion and 1 red bell pepper. Chop 2 cups of fresh spinach and cube 4 ounces of cheddar cheese.
Combine Pasta and Dressing
  1. Add the cooled pasta to the mixing bowl with the dressing. Stir gently to coat the pasta.
Fold in Remaining Ingredients
  1. Fold in the prepared veggies, 5 chopped hard-boiled eggs, and 1 cup of corn, along with ½ cup of freshly grated Parmesan cheese. Stir gently.
Final Touches and Serve
  1. Chill the salad for at least an hour. Serve as a side or enjoy as a light lunch.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 180mgSodium: 640mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 20IUVitamin C: 25mgCalcium: 15mgIron: 10mg

Notes

Fresh dill enhances flavor, and chilling the salad allows flavors to meld beautifully. Adjust seasoning as needed before serving.

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