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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My sister shared the recipe for this fresh crunchy salad seasoned with dill. It's handy because you can assemble and eat it right away...or cover and refrigerate it to take to a picnic or potluck the next day. The longer it chills, the more tangy it is. —Anna Emory-Royal Murfressboro, Tennessee Ingredients:
2-3/4 cups uncooked medium shell pasta |
1 cup halved cherry tomatoes |
1 cup sliced green pepper |
1 cup (4 ounces) shredded cheddar cheese |
1/2 cup chopped green onions |
1/2 cup sliced ripe olives |
dressing: |
1/4 cup olive oil |
2 tablespoons lemon juice |
2 tablespoons white wine vinegar |
1 teaspoon dill weed |
1 teaspoon dried oregano |
1 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl. Add tomatoes, green pepper, cheese, onions and olives.
2. In a small bowl, whisk together the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate until serving. Yield: 8 servings.
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