Dilled Pasta Salad Recipe

Dilled Pasta Salad Recipe

  • 1 pound dried orecchiette (ear-shaped pasta) or small shell pasta
  • 2 tablespoons Safeway SELECT Verdi Olive Oil
  • 3 tablespoons chopped fresh dill weed
  • 1/3 cup lemon juice
  • Yogurt-Dill Dressing:
  • 1 1/2 cups Lucerne Plain Yogurt
  • 2 tablespoons chopped fresh dill weed
  • 1 1/2 teaspoons caraway seeds
  1. In a 6- to 8-quart pan on high heat, bring about 4 quarts water to boiling. Add pasta and cook, uncovered, just until tender to bite, 10 to 15 minutes.
  2. Meanwhile, in a wide bowl stir together oil, dill, and lemon juice.
  3. In a small bowl, make dressing. Stir together yogurt, dill, and caraway seed. Cover and chill dressing (up to one day).
  4. Drain pasta in a colander and rinse with cold water; drain again. Add cooled, drained pasta to oil mixture and mix gently. Serve, or cover and chill up to 6 hours. To each portion, add yogurt-dill dressing to taste.
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