Lemon Dill Pasta Salad

BY : PUBLISHED : June 22nd, 2013 UPDATED: August 18th, 2021

So, I went into my kitchen today to make this, and my roommate Susan was already creating something nearly identical for today’s potluck.  She graciously let me make a dressing and we combined forces for this delicious pasta salad – a great summertime dish.

This is a mix-and-match dish, an empty-your-fridge salad.  You can really add whatever you like to some macaroni or bow tie pasta, but here is what Susan had in mind…

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Lemon Dill Pasta Salad

Jake
This is a mix-and-match dish, an empty-your-fridge salad.  You can really add whatever you like to some macaroni or bow tie pasta!
5 from 1 vote
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Dinner, Lunch
Cuisine American
Servings 6 servings
Calories 486 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 1 bag of Pasta (macaroni or bow tie work great)
  • 1 can of Salad Beans
  • 1 ear of corn, cut
  • 1 Red Onion, diced
  • 1 box of Cherry Tomatoes, halved
  • 1 stalk of Celery, chopped
  • Arugula
  • 1 Green Pepper, diced
  • 1/3 cup of Extra Virgin Olive Oil
  • 1/4 cup of Fresh Dill, minced (1.5 Tablespoon of dried dill works too)
  • Juice of 1 Lemon
  • Zest of 1 Lemon
  • Salt & Pepper to taste

Instructions
 

  • While the pasta cooks, prepare all the vegetables.
  • In a bowl, mix together the oil, dill, lemon juice and zest, and salt and pepper.
  • Combine everything in a large bowl and serve warm or cold.

Nutrition

Calories: 486kcalCarbohydrates: 76gProtein: 15gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 217mgPotassium: 670mgFiber: 8gSugar: 8gVitamin A: 669IUVitamin C: 39mgCalcium: 60mgIron: 3mg
Keyword arugula, beans, corn, dill, lemon, pasta, salad, vegan, vegetarian
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Jake

Jake switched to a plant based diet in 1996 and quickly realized he had no idea how to cook. All these years later and he's still trying to figure it out...

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