Fresh Dill Pasta Salad
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*1 pound package Salad Roni or Ditalini, cooked according to directions on package and rinsed and drained
*2 cups Plain Greek Yogurt
*1 cup Olive Oil Mayonnaise, more as desired
*1 tablespoon Dijon Mustard
*1/4 cup Red Minced Onions
*1 tablespoon Apple Cider Vinegar
*2-3 tablespoons fresh dill, chopped
*1 and 1/2 cups cup Medium Cheddar, small cubes or Monterey Jack Cheese or Pepper Jack Cheese
*7 Boiled Eggs, hard-boiled and diced
*1 to 2 cups Frozen Peas, rinsed
*1/8 teaspoon Cayenne Pepper or to taste
*Sea Salt and Black Pepper to taste
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Dressing
In a medium-sized bowl mix together: Yogurt, mayonnaise, Mustard, onions, vinegar, dill, cayenne pepper, salt and pepper to taste. Set in the fridge while you cook and prepare the salad roni/Ditalini noodles and eggs.
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Salad
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In a large bowl add the noodles, cheese, eggs and peas. Then add dressing and stir in dressing, adding More mayonnaise as needed for desired consistency.
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Refrigerate until ready to serve. Serves 8 to 12 depending on serving size.
Enjoy!
Lindy
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