Summer. BBQ. Sides. Pasta Salad. Isn’t that how everyone’s mind goes? When I think of BBQ sides I think of three main ones – Pasta Salad, Potato Salad, and Coleslaw. But all those are so heavy with all the creamy mayonnaise dressings. Enter the gorgeous, light, silky Lemon Dill Pasta Salad.
This salad is a combination of some of my favorite ingredients including seasonal vegetables, pasta, and a vinaigrette that screams big summer flavor. Starting with a base of roasted veggies you have zucchini, yellow squash, tomato, and mushroom giving you all that freshness which only comes when vegetables are in season and at their peak. There’s a reason tomatoes just taste better in the summer. Next some lovely bow tie pasta to bulk up the salad and add some filling carbs. Finally, a punchy fresh vinaigrette with fresh lemon and dill to really bring home those summer vibes.
Trust me when I say this recipe is a must try. It also stores well for a few days and tastes even better when left overnight so you can make it a day or two ahead leaving you less prep work the day of your summer event. So go grab those ingredients and enjoy!
-R
PrintLemon Dill Pasta Salad
Summer. BBQ. Sides. Pasta Salad. Isn’t that how everyone’s mind goes? When I think of BBQ sides I think of three main ones – Pasta Salad, Potato Salad, and Coleslaw. But all those are so heavy with all the creamy mayonnaise dressings. Enter the gorgeous, light, silky Lemon Dill Pasta Salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings 1x
Ingredients
Base
2 tbsp Oil
2 tsp Salt
4 pinches Black Pepper
8 oz. Mushrooms (de-stemmed)
1 medium Zucchini
I medium Yellow squash
8 oz. Cherry or Grape Tomatoes
1 lb. Bow Tie Pasta
Dressing
1/4 c Lemon juice (Juice of one lemon)
1/4 c Oil
2 tsp Salt
1 /4 c Fresh Dill roughly chopped
1/2 tsp Black Pepper
Instructions
Preheat oven to 425 degrees
Prepare 2 medium baking sheets by covering it with foil and spraying it with non stick cooking spray
Cut the zucchini, yellow squash, and mushrooms into bite size piece (not a dice about 1 inch or so)
Mix all the vegetables (including the tomatoes) with oil, salt, and pepper
Divide the veggies between the baking sheets making sure they are in one even layer.
Roast for 20 minutes or until fork tender and browned
While the veggies roast cook and drain your pasta according the directions on the box
Let everything cool to room temperature
Mix the veggies, pasta, and dressing ingredients together in a large bowl.
Serve cold or at room temperature
Keywords: Lemon, dill, pasta, salad, sides
