Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, rainbow garden pasta salad with dill and olives. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Rainbow Garden Pasta Salad with Dill and Olives is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Rainbow Garden Pasta Salad with Dill and Olives is something that I’ve loved my whole life.
Rainbow garden Pasta Salad is one of my favorite salads ever! This amazing one-bowl meal gets its bright colors and flavors from multicolored, multi-flavored (spinach and tomato flavored) rotini or spiral pasta, black olives, orange carrots, green dill pickles, fresh dill, green peppers and red. All Reviews for Rainbow Pasta Salad II.
To get started with this particular recipe, we must first prepare a few components. You can have rainbow garden pasta salad with dill and olives using 24 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Rainbow Garden Pasta Salad with Dill and Olives:
- Get 1 cup multicolored rotini or spiral pasta
- Make ready 3-4 red radishes/1 small white radish, peeled and sliced
- Make ready 1/2 cup julienned or cubed green pepper/capsicum
- Prepare 1/2 cup julienned or cubed yellow bell pepper
- Get 1/2 cup tomatoes, chopped
- Make ready 1/4 cup olives (black or green), sliced
- Take 1/4-1/2 cup dill pickles, sliced
- Prepare 1/2 cup sliced red onions
- Make ready 1/4 cup chopped dill leaves
- Make ready 1/4 cup grated carrots
- Make ready Additional salad toppings:
- Prepare as needed Crumbled blue cheese/feta cheese/paneer
- Get as needed Shredded or cubed cheese (cheddar)
- Prepare 2 tbsp Raisins
- Get 1 tbsp Walnuts
- Make ready 5-6 Dates etc
- Make ready For the Italian dressing or vinaigrette:
- Make ready 1/2 cup salad oil or olive oil
- Get 2 tablespoons vinegar (white or red wine)
- Prepare 3 tablespoons water
- Make ready 1 large garlic, grated
- Get 1/2 teaspoon dried oregano (or Italian seasoning)
- Make ready to taste Salt and pepper
- Prepare to taste Red pepper flakes (optional)
Plus, it's easy to make, tossed with a zesty Italian herb vinaigrette, and absolutely delicious! I love pasta salad and this one is the best I've had. The artichokes, olives, and pepperoncini, along. Allow time for this delicious salad to marinate in the refrigerator before serving.
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.
Set aside to cool and drain. This lightly dressed pasta salad gets lots of flavor from Kalamata olives and basil. A colorful mix of diced bell pepper, shredded carrot and I used black olive tapenade in place of the chopped kalamata olives.and balsamic vinegar for the red wine vinegar. Iused plain Greek yogurt in the dressing for an. I used Gluten-Free pasta and my Easy As an added bonus, this salad looks pretty pretty too - I love the rainbow effect of the pickled red onions, shredded carrot, and fresh herbs!
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