♥️find your little Friday♥️
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I have made this several dozen times and for me it truly is the best pasta salad there ever was. Be prepared to chop for a bit of time but the results are worth it. The secret ingredient is dill and making sure all the veggies are shipped to roughly around the same size, let’s dig in!
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-1 pd of pasta(cavatappi or farfalle)
-1 hothouse cucumber cut into quarter dice
-1/4 cup freshly chopped dill
-1 pt on cherry tomatoes halved
-1 red onion diced small
-1 red and yellow pepper diced to the same quarter size of the cucumber
-1 bag baby carrots-(this is the long bit) sliced down to about a quarter inch thick rounds. Then boil and blanch them in boiling water and ice water for about a minute in each liquid, drain.
-Half of a cup of extra virgin olive oil
-Half of a cup of red wine vinegar
-3 cloves of garlic minced
-1/4 cup of minced fresh dill
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Boil and cook the noodles as the box direction reads instead of under, you want this a little past al dente. Drain pasta and cook under running water, tossing it to get every piece room temperature to touch.
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Prepare the dressing while the pasta cooks. Add the oil, vinegar, garlic, dill, plus salt and pepper to taste in a mason jar. Shake vigorously for several seconds.
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Place the cooled pasta in a large bowl and begin to add each of the vegetables, tossing after each addition. The liquid from the veggies will add a mild liquid coating, making it easier to blend.
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Shake the dressing one last time in jar and then pour over pasta and veggies. Toss all together, adjust seasonings, maybe more dill? Enjoy!
