Spring Pasta Salad with Dill
  • 1 box barilla gluten free pasta
  • ½ cup olive oil
  • 1 lemon, zested and juiced
  • 1 Tbsp dijon mustard
  • 1 tsp maple syrup, honey or sugar
  • 1 clove of garlic, chopped
  • ½ cup yogurt or sour cream (optional)
  • 2 bell peppers chopped
  • ½ cucumber, chopped
  • ½ red onion chopped
  • ½ pint cherry tomatoes, chopped
  • 1 bunch of fresh dill, finely chopped
  • 1 bunch of fresh basil, finely chopped
  1. Chop up the veggies and herbs. Set aside
  2. Combine the ingredients for the dressing in a blender until well combined
  3. Cook the pasta according to the box directions. Mine were perfect after exactly 8 minutes of boiling
  4. Rinse the noodles and while still warm toss in the herbs, veggies and dressing
  5. Mix well, cover and put in the fridge to cool
  6. Serve cold
Recipe by Back To My Roots at https://backtomyroots.ca/spring-pasta-salad/