Strawberry Dill Spring Pasta Salad
I don’t know about you, but my calendar seems to be filling up lately. All the Summer parties, cookouts, and other invites are exciting to see after a long year of cancellations and virtual events. I went to dinner with friends last night, and didn’t realize just how much I missed the freedom of going out and being around a group of people!
When I get invited to picnics and parties, I like to bring a gluten free dish along knowing that there will be many that aren’t. Pasta salad is one of my favorite dishes, but I often found that many gluten free pastas stick together or turn mushy if they aren’t eaten right away. Not very useful for pasta salad. Since I found chick pea pasta, I found that it holds up when put in a dish like pasta salad- so that’s exactly what I decided to use for this recipe. (I also like red lentil pasta for the same reasons.)
This Pasta Salad is perfect for all your Summer parties and picnics! It’s full of flavor, and the strawberries add a beautiful pop of color. It’s become one of my favorites! I truly hope your Summer is full of new adventures with old friends, and that we begin to experience the joys we’ve all put on hold for the last year. Now get busy making this recipe for your next picnic, and let me know what you think in the comments!!
Strawberry Dill Spring Pasta Salad
Makes approximately 8-10 servings.
Ingredients:
For the dressing:
1/4 C Champagne Vinegar
1/4 C Olive Oil
Juice of the lemon (about 2 Tbl)
Salt & Pepper
For the salad:
8 oz pasta, cooked al dente
4 C Spring Vegetables (asparagus, peas, broccoli…), chopped into bite size pieces
1 C Strawberries, diced
2 Spring Onions, chopped
1/4 C dill, chopped
6 oz Feta, crumbled
Directions:
To make the Dressing, combine all ingredients in a small bowl with a whisk.
Cook the Pasta according to directions. When the Pasta has 2 minutes left to cook, add the Vegetables to the pasta water. Drain Pasta & Veggies, and add to a large mixing bowl.
Add the Strawberries, Onions, and Dill to the bowl. Mix well.
Pour the Dressing over the Pasta mixture, and crumble the Feta over the Salad. Mix well.
Serve & enjoy!
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Notes:
* You can use whatever Vegetables you like in this salad. I used Snap Peas & Asparagus, but other Spring Vegetables like Broccoli and Spinach would also work well in this Salad.
*I used gluten free Chick Pea Pasta to make this Gluten Free. I find that Chick Pea Pasta holds up better in pasta salads and such. Feel free to use whatever Pasta you prefer.