Creamy Lemon Dill Pasta Salad

Creamy Lemon Dill Pasta Salad

Ingredients

16 oz (1 lb / 454 g) rotini pasta

¾ cup (180 ml) mayonnaise

½ cup (120 ml) sour cream or Mexican crema

4 Tbsp red wine vinegar, divided

2 Tbsp dried dill

1½ tsp lemon pepper

1½ tsp granulated sugar

1 lemon (juice; slices for garnish optional)

1 small–medium red onion, finely diced

1 seedless (English) cucumber, quartered lengthwise and sliced

3 celery ribs, finely diced

¼ cup (10 g) chives, thinly sliced

1 head romaine lettuce, chopped (add just before serving)

*Kosher salt & freshly ground black pepper, to taste

Instructions

Prep & cook pasta: Wash and dry all vegetables. Cook rotini according to package directions until al dente. Drain and rinse under cold water; set aside to cool completely.

Dice the vegetables: Finely dice the red onion and celery. Quarter the seedless cucumber lengthwise and slice into small bite-size pieces. Add all three to a mixing bowl.

Quick-pickle the veg: Sprinkle the veggies with 1 Tbsp red wine vinegar (from the 4 Tbsp total), a light pinch of sugar, salt, black pepper, a pinch of lemon pepper, and a pinch of dried dill. Toss to coat and let sit 15–30 minutes (or up to a few hours in the fridge) to mellow and build flavor.

Make the dressing: In a large bowl, whisk together the mayonnaise, sour cream (or crema), the remaining 3 Tbsp red wine vinegar, remaining dried dill, remaining lemon pepper, remaining sugar, and the juice of 1 lemon. Season with salt and pepper to taste; adjust acidity or seasoning as needed.

Combine: Add the marinated vegetables (and any juices) to the dressing and toss to coat. Fold in the cooled, drained pasta until evenly dressed.

Finish & serve: Just before serving, chop the romaine and fold it into the salad. Top with thin lemon slices, a sprinkle of dried dill and black pepper, and the finely sliced chives. Serve chilled or cool.

Make-Ahead Tip: Keep the chopped romaine separate until serving time. The dressed pasta/veg mix holds well; add lettuce and fresh lemon/chives at the last minute for the best crunch and brightness.

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