Lemon dijon & dill pasta salad is perfect for Memorial Day weekend. The easiest way to up-level your food is by making homemade vinaigrettes. It’s a simple ratio to remember, and once you try it a few times, you’ll never go back to store bought. Whether you’re planning to go camping, host a BBQ, or are just in the mood for some delicious pasta salad, this is your recipe!
Video tutorial:
Lemon Dijon Pasta Salad
- Total Time: 30
- Yield: 6 1x
Ingredients
Units
Scale
For the vinaigrette:
- 1 tablespoons dijon mustard
- 1 tablespoon honey
- 1 teaspoon kosher salt
- Black pepper
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tablespoons of champagne vinegar
- 1/3 cup of olive oil
For the pasta salad:
- 12 ounces of Rotini or short pasta
- 3 Tomatoes, chopped
- 6 Persian cucumbers, chopped
- 5 ounces of Salami, chopped
- 6 ounces of Mozzarella, torn
- 1 bunch of dill, about 1/2 cup chopped
Instructions
- Bring a pot of water up to a boil. Once boiling, salt with a big pinch of salt and add the pasta. Cook according to package directions, about 9-11 minutes.
- Prep the salad ingredients – cut the cucumbers into 1/4 moons, chop the tomatoes, salami, and dill. Add everything into a large mixing bowl. Tear or chop the mozzarella and add this to the bowl as well.
- Make the vinaigrette by combining all the ingredients except the oil in a bowl or jar. Mix together, then add in the oil. Mix well until emulsified. Taste and adjust seasoning as needed.
- Add 1/3 of the vinaigrette to the veggies, salami, and cheese and toss to combine.
- Once the pasta is cooked, drain and rinse with cold water. Add the pasta to the veggies and pour in the remaining vinaigrette. Taste, adjust seasoning as desired, and serve!
- Prep Time: 20
- Cook Time: 10
- Category: salad
- Method: stove top
- Cuisine: american
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