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Lemon 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. 

Ingredients

Scale

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

Find it online: https://www.opopcooks.com/lemon-dill-pasta-salad/