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.
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!
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…
PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You’ll Need to Make this Creamy Lemon Dill Pasta Salad:
- 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
How to Make Creamy Lemon Dill Pasta Salad:
- Place the eggs in a medium saucepan and fill it with cold water approximately an inch higher than the top of the eggs.
- Put the pan on a burner and turn the heat to high. Bring the water to a rolling boil.
- 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.
- 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.
- Next slice and chop all your vegetables. Set aside.
- 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.
- When the pasta is cooked drain it and run it under cold water to cool it off.
- 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.
- While the eggs are cooling off, pour the already cooled down pasta in to a large mixing bowl.
- Add the green onions, carrot, cucumber and grape tomatoes. Stir well.
- Add the bacon crumble and chopped lettuce. Stir again.
- Peel the shells from the hard boiled eggs and then chop up the eggs.
- Add the chopped up eggs to the macaroni salad and stir it again.
- Pour the dresssing over the pasta salad and stir until all ingredients are coated.
- Sprinkle a bit more dried dill and pepper on top of the salad.
- Serve with extra dried dill and pepper as desired.
- Enjoy!
- Refrigerate if not using immediately.
FAQS:
To store creamy lemon dill pasta salad gluten-free, follow these steps:
- Allow the pasta salad to cool completely before storing. This helps prevent the dressing from becoming watery or separating.
- Transfer the pasta salad to an airtight container. Choose a container that is large enough to accommodate the salad without crushing or mashing the ingredients.
- Place the lid securely on the container to create an airtight seal. This helps to maintain the freshness and prevent any cross-contamination with gluten-containing foods.
- Store the pasta salad in the refrigerator. The cool temperature will help preserve the flavors and extend its shelf life.
- Consume the pasta salad within 3-4 days. While it may still be safe to eat after this time, the quality and taste may begin to deteriorate.
Remember to check all the ingredients you use to ensure they are gluten-free. Use gluten-free pasta, dressings, and any other additives or toppings to avoid gluten contamination. Always read labels carefully, as some products may contain hidden sources of gluten.
By following these steps, you can store your creamy lemon dill pasta salad gluten-free and enjoy it for several days.
What substitutions could I make?
If you’re looking to make substitutions in a gluten-free creamy lemon dill pasta salad, here are some options:
- Gluten-Free Pasta: Choose your preferred gluten-free pasta variety, such as rice pasta, corn pasta, quinoa pasta, or lentil pasta. These alternatives are made from gluten-free grains or legumes.
- Creamy Base: Instead of using a traditional creamy base, you can opt for alternatives like:
- Avocado: Mash or blend ripe avocado with lemon juice, dill, salt, and pepper to create a creamy dressing or sauce.
- Greek yogurt: Use plain, gluten-free Greek yogurt as a base for your dressing. Mix it with lemon juice, dill, garlic, salt, and pepper to achieve a creamy consistency.
- Dill Substitute: If you’re not a fan of dill or don’t have it on hand, you can try these alternatives:
- Fresh herbs: Replace dill with other fresh herbs like parsley, basil, or cilantro, depending on your taste preference.
- Dried herbs: If you don’t have fresh herbs, you can use dried dill or a dried herb blend like Italian seasoning.
- Additional Ingredients: You can customize your gluten-free creamy lemon dill pasta salad with various add-ins, such as:
- Vegetables: Add more vegetables like bell peppers, or spinach, to add color, crunch, and freshness.
- Protein: Enhance the salad by adding cooked chicken, shrimp, or tofu for a protein boost.
- Cheese: If you tolerate dairy, you can add crumbled feta cheese or grated Parmesan. Ensure that the cheese you choose is gluten-free.
Remember to double-check the labels of all ingredients you use to ensure they are gluten-free. By making these substitutions, you can create a flavorful and gluten-free creamy lemon dill pasta salad that suits your dietary needs and preferences.
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.
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
- Place the eggs in a medium saucepan and fill it with cold water approximately an inch higher than the top of the eggs.
- Put the pan on a burner and turn the heat to high. Bring the water to a rolling boil.
- 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.
- 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.
- Next slice and chop all your vegetables. Set aside.
- 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.
- When the pasta is cooked drain it and run it under cold water to cool it off.
- 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.
- While the eggs are cooling off, pour the already cooled down pasta in to a large mixing bowl.
- Add the green onions, carrot, cucumber and grape tomatoes. Stir well.
- Add the bacon crumble and chopped lettuce. Stir again.
- Peel the shells from the hard boiled eggs and then chop up the eggs.
- Add the chopped up eggs to the macaroni salad and stir it again.
- Pour the dresssing over the pasta salad and stir until all ingredients are coated.
- Sprinkle a bit more dried dill and pepper on top of the salad.
- Serve with extra dried dill and pepper as desired.
- Enjoy!
- 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:
12Serving Size:
1Amount Per Serving: Calories: 113Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 102mgSodium: 515mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 6g