April 15, 2011

Dill Vinaigrette Pasta Salad

This recipe brought back some really great memories for me. My mom used to make this all the time for Me and my brother and sister when we were younger. We each got to make our own bowl and put whatever we wanted in it! Of course, being the picky child that I was, I only put pepperoni and black olives in mine. God forbid I ever ate something green. Luckily my palate has matured as I've grown, so I decided to make it how my mom normally made hers (for the most part).

This really is a super versatile salad. You can put any of your favorite fruits/veggies in here. I know my mom sometimes puts tomatoes and cucumbers in hers. I'm going to have to try that this summer when I have lots of fresh tomatoes and cucumbers in my garden! I decided to do broccoli, red bell pepper, black olives, and veggie pepperoni, and of course the pasta and vinaigrette.

I had forgotten how good white pasta was! I made this to serve at my friends' baby shower that I threw this past weekend (everyone loved this salad by the way). I normally eat 100% whole wheat pasta, but I know most people don't. So I made this with regular white pasta and let me tell you, it was scrumptious. I still love my whole wheat though!

Do you guys have any favorite dishes that bring back memories from your childhood? For me, it's this one and when I smell my mom cooking Hamburger Hot Dish (How Minnesotan is that?) it reminds me of my Great Grandma (My mom's grandma) and how I used to love eating it when I was little (remind self to veganize hamburger hot dish...)

Dressing Ingredients:
  • 1/2 cup vegetable oil (I used Safflower, but any light oil works!)
  • 1/2 cup tarragon vinegar (I think Heinz makes a pretty easy to find one)
  • 1 tbsp Dijon Mustard
  • 1 tsp minced garlic
  • 1 tsp dried dill
  • Salt and Pepper to taste

    Whisk together all of the dressing ingredients until well combined. I like to make the dressing the night before so it has enough time to have the flavors blend together.

    Salad Ingredients:
    • 16oz package of Rotini pasta
    • 1 head of broccoli - chopped
    • 1 bell pepper - diced
    • 1 4.25 oz can of sliced black olives
    Cook the pasta according to the package directions. While the pasta is cooking, chop the broccoli and bell pepper. Once the pasta is done cooking, drain and allow to cool before tossing with the vegetables. Once the salad ingredients are all tossed together, toss with the dressing and refrigerate over night.

    Thank you and Happy Eating!


    1. I know what you mean aboout white pasta, I usually consider it to be the devil, but I bought some vegan bolognese from Whole Foods this weekend and it was made with white rotini. It was so... tender! Really yummy.

      This vinaigrette sounds delicious, I will definitely try it. Thanks Matthew!