Creamy Lemon Dill Pasta Salad – Gluten Free

Creamy Lemon Dill Pasta Salad is a flavourful side dish for any occasion.  Loaded with gluten free pasta, vegetables, bacon and dried dill it is a tasty, colourful addition to any meal.

This side dish is just as tasty eaten immediately, while a bit warm, or eaten cold a few hours or a day later.

Garnish each serving with an extra pinch of dried dill and some fresh black pepper.

Creamy Lemon Dill Pasta Salad serves 10-12 people as a side dish but can also be served on its own for lunch.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make Creamy Lemon Dill Pasta Salad the first step was to put some large eggs on to boil. I placed the pot with the eggs on a burner on high heat and brought the water to a boil. Once the water was boiling I turned off the heat and covered the pot. I left the eggs in the covered pot for twelve minutes to finish cooking.

At the same time I cooked some Catelli gluten free fusilli pasta according to the package directions.

Once the macaroni was cooked I drained it and ran it under cold water in the sink to cool it down slightly.

The cooked pasta.

While the pasta and eggs were cooking I mixed up the dressing for the pasta salad.

I combined Miracle Whip, olive oil, lemon juice, lemon zest, dried dill, salt, pepper and minced garlic in a small bowl.  I set the dressing aside.

After mixing up the dressing I cut up some green onions, cucumber, grape tomatoes and grated one carrot.  I also chopped up some lettuce.

After returning the pasta to the Pot I added in the cut up vegetables and stirred to combine.

Then I dumped in some bacon crumble and chopped lettuce.

Next I peeled and cut up the hard boiled eggs I had prepared earlier before adding them to the pasta mixture.

When all the ingredients were combined I poured in the dressing that I had set aside earlier.  If you are eating the pasta salad immediately use all the dressing.

If the Creamy Lemon Dill Pasta Salad will not be served for a few hours or until the next day, reserve 1/3 cup of the dressing to stir in just before serving.  Refrigerate the pasta salad.

Creamy Lemon Dill Pasta Salad is a wonderful combination of flavours and textures.  It can be served as a side dish but it is hearty enough to be a meal on its own!

Creamy Dill Pasta Salad is a flavourful side dish for any occasion.  Loaded with gluten free pasta, vegetables, bacon and dried dill it is a tasty,colourful addition to any meal.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Side Salads You Will Enjoy…

Creamy Lemon Dill Pasta Salad is a flavourful side dish for any occasion.  Loaded with gluten free pasta, vegetables, bacon and dried dill it is a tasty, colourful addition to any meal.

Yield: 12

Creamy Lemon Dill Pasta Salad - Gluten Free

Creamy Lemon Dill Pasta Salad is a flavourful side dish for any occasion.  Loaded with gluten free pasta, vegetables, bacon and dried dill it is a tasty,colourful addition to any meal.

Creamy Lemon Dill Pasta Salad is a flavourful side dish for any occasion.  Loaded with gluten free pasta, vegetables, bacon and dried dill it is a tasty, colourful addition to any meal.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 6 eggs, large
  • 1 box Catelli gluten free fusilli
  • 1 cup bacon crumble
  • 1 bunch green onions, chopped
  • 1 carrot, grated
  • 1 cucumber, quartered
  • 10 oz grape tomatoes, sliced
  • 2 cups lettuce chopped
  • Dressing:
  • 1 cup Miracle Whip
  • 1/4 olive oil
  • 2 tbsp lemon juice
  • 2 tbsp lemon zest
  • 1 clove garlic minced
  • 1 tsp dried dill
  • 1 tsp pepper
  • 1 tsp salt
  • Extra pepper and dried dill to garnish as desired

Instructions

    1. Place the eggs in a medium saucepan and fill it with cold water approximately an inch higher than the top of the eggs.
    2. Put the pan on a burner and turn the heat to high. Bring the water to a rolling boil.
    3. While you are waiting for the egg water to boil, bring a large pot of water to a boil for your pasta and cook the pasta according to the directions on the package.
    4. Prepare the sauce while waiting for the pasta and eggs to cook by combining the Miracle Whip, olive oil, lemon juice,lemon zest, minced garlic, dried dill, pepper and salt in a small bowl. Set aside.
    5. Next slice and chop all your vegetables. Set aside.
    6. Once the egg water comes to a rolling boil turn off the heat and cover the pot. Leave the eggs in the pot for 12 minutes to finish cooking.
    7. When the pasta is cooked drain it and run it under cold water to cool it off.
    8. Once the eggs have been in the covered pot for twelve minutes, use a slotted spoon to transfer them to a bowl of cold water to cool off.
    9. While the eggs are cooling off, pour the already cooled down pasta in to a large mixing bowl.
    10. Add the green onions, carrot, cucumber and grape tomatoes. Stir well.
    11. Add the bacon crumble and chopped lettuce. Stir again.
    12. Peel the shells from the hard boiled eggs and then chop up the eggs.
    13. Add the chopped up eggs to the macaroni salad and stir it again.
    14. Pour the dresssing over the pasta salad and stir until all ingredients are coated.
    15. Sprinkle a bit more dried dill and pepper on top of the salad.
    16. Serve with extra dried dill and pepper as desired.
    17. Enjoy!
    18. Refrigerate if not using immediately.

Notes

*If you are making this to serve later in the day or the next day, reserve 1/3 cup of the dressing to add shortly before serving.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 113Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 102mgSodium: 515mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 6g

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