This salad is fantastic. Super refreshing.
Lemon and dill is the greatest. It reminds me of salmon. Now, I know that must sound funny coming from a vegetarian, but my mom used to make a lot of salmon with a lemon and dill glaze. And it was outrageously good.
Just the smell gets me going. But subtract the salmon and add pasta and some dijon mustard and you have yourself a delicious summery pasta salad that is perfect for this 102° weather.
Now, I realize this looks like just a normal, regular pasta. But, I assure you it’s not. It has a certain kick that is nothing less than gourmet. I do recommend, however, adding a little extra lemon juice or olive oil the next day if you have leftovers. Mine became a teensy bit dry. BUT. Worth it. Worth it, people.
Dijon-Dill Pasta Salad
Adapted from Mother Thyme
1/8 c dijon mustard
1/4 c basil olive oil
1 tbsp apple cider vinegar
1 lemon, juiced
1 tbsp grated Parmesan cheese
1 tsp dried dill
1 garlic clove, minced
1/3 box elbow macaroni
1/2 onion, chopped
2 green onions, chopped
1/4 c crumbled feta
1. Cook macaroni according to directions.
2. Combine mustard, olive oil, vinegar, lemon juice, parmesan cheese, dill and garlic.
3. Combine pasta, onions, and feta. Drizzle vinaigrette on top.