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We hope you got benefit from reading it, now let’s go back to rainbow garden pasta salad with dill and olives recipe. You can cook rainbow garden pasta salad with dill and olives using 24 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Rainbow Garden Pasta Salad with Dill and Olives:
- Get 1 cup multicolored rotini or spiral pasta
- Take 3-4 red radishes/1 small white radish, peeled and sliced
- Provide 1/2 cup julienned or cubed green pepper/capsicum
- Get 1/2 cup julienned or cubed yellow bell pepper
- Get 1/2 cup tomatoes, chopped
- Take 1/4 cup olives (black or green), sliced
- Provide 1/4-1/2 cup dill pickles, sliced
- Prepare 1/2 cup sliced red onions
- Provide 1/4 cup chopped dill leaves
- Get 1/4 cup grated carrots
- Use Additional salad toppings:
- Provide as needed Crumbled blue cheese/feta cheese/paneer
- Get as needed Shredded or cubed cheese (cheddar)
- You need 2 tbsp Raisins
- Get 1 tbsp Walnuts
- Provide 5-6 Dates etc
- Take For the Italian dressing or vinaigrette:
- Prepare 1/2 cup salad oil or olive oil
- Provide 2 tablespoons vinegar (white or red wine)
- Take 3 tablespoons water
- Prepare 1 large garlic, grated
- Get 1/2 teaspoon dried oregano (or Italian seasoning)
- Prepare to taste Salt and pepper
- Get to taste Red pepper flakes (optional)
Instructions to make Rainbow Garden Pasta Salad with Dill and Olives:
- To make the dressing - Place all the ingredients in a tight fitting jar and shake well. Taste the vinaigrette and adjust seasonings. Keep aside.
- To make the pasta salad - Cook pasta according to package instructions. Drain thoroughly, rinse with cold water and keep aside. - In a large salad bowl, add other salad ingredients to the cooled pasta; drizzle half the dressing and mix well.
- Adjust the seasoning (salt and pepper) according to taste. - If needed add more dressing. - Toss well and chill until serving time.
- When ready to serve, toss again; add more dressing if needed along with other toppings like raisins, walnuts, spinach leaves, chopped dates, crumbled blue cheese or cheddar cheese, croutons etc. - Serve immediately. - Store leftovers in the refrigerator.
- Notes: - This salad can be prepared a day ahead and chilled in the refrigerator (develops more flavor) until serving time. - You can add a little of the pickle juice (from the jar of pickles) to the dressing or in the salad for additional flavor. - Have fun with other vegetables for different flavors, texture and crunch. - Squeeze some lemon or lime juice for added vitamins and tang. - Instead of dill, you can use cilantro or even mint leaves.
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