I think the heat broke a little bit. It’s at least 3 degrees cooler than it was before. I’m thankful for the little things. I’m also thankful for this salad. Sure, I know what you’re thinking. It’s pasta salad, big whoop. Normally I steer clear of pasta salads on buffet tables since they’re usually laden with gloopy mayonnaise or bottled Italian dressing. No thank you. But this salad, this pasta salad, is perfect.
I attribute the perfectness of this salad to the fresh dill snipped from my garden. There’s enough of it to pack quite a punch and along with the fresh cucumbers and tomatoes, it makes for a delicious summer meal. Something easy enough to pack on a picnic or whip up for a quick weekday lunch. Leave it vegan or top it with some feta cheese, either way, it’s delicious.
On my last post I mentioned that I’d be away on holiday. My husband and I are flying off to Montreal, renting a car and driving around New Brunswick, Nova Scotia and Prince Edward Island to camp, road-trip, couch-surf, and experience the lovely Maritimes. Got any tips for us? Leave a comment with any recommendations, as they’d be very much appreciated!
summer dill pasta salad
250 g gemelli pasta (or other short pasta shape)
1 heirloom tomato, chopped
1/2 cucumber, julienned
1 carrot, jullenned
1/4 walla wall onion, sliced thinly
1/4 c chopped fresh dill
2 T goat cheese feta
1 T cider vinegar
1/4 c olive oil
1 fat clove of garlic, minced
1/2 t agave syrup
salt & pepper
Cook pasta in salted water until cooked al dente. Cool under running water and drain well. Add the pasta into a large bowl along with the other salad ingredients. Add dressing ingredients to a jar and shake. Pour over salad and toss well. Sprinkle with feta and serve.