Monday, July 5, 2010

Garden Pasta Salad

We had a little 4th of July Shin-dig with all of our B-Study friends. We did Hamburgers/Hotdogs and all the fixins’. The hubs requested this pasta salad. His mom gave me this delicious recipe! You can use any kind of pasta shape, Mike had specifically requested the shells, so I obliged 🙂

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Garden Pasta Salad

Recipe Adapted From: My Mother In-Law Debbie


16 oz Pasta (Macaroni/Shells/Spirals- whatever!)
2/3 Cup Mayonnaise
2 TBS Cider Vinegar
1 tsp Dill Weed (dried) -OR- 1-2 TBS Fresh Dill
1 tsp Salt
1/8 tsp Pepper
1 Whole Cucumber (seeded & diced)
1 Pint Cherry Tomatoes (halved)
1/4 Cup Sliced Green Onions


Cook Pasta according to box instructions (I always add a dash of olive oil & salt to the water so that it doesn't stick). Drain and rinse with cold water until cooled. Add pasta to a large bowl.
Mix together: Mayo, Cider Vinegar, Dill, Salt & Pepper. Pour mixture over the pasta and gently toss until well coated. Add Cucumber, tomatoes, and green onions. Mix gently. Refrigerate for a few hours until ready to serve. Best when served cold.

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