This simple pasta salad is made for summer cookouts. The cider vinegar, fresh tomatoes and dill give it a light and seasonal flavor. Don’t be afraid to salt this dish; it brings out those subtleties even more!
Tomato and Dill Pasta Salad
- 8 tsp chopped fresh dill
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar (I like Bragg’s)
- 3 cloves garlic, minced
- ½ lemon, juiced
- Generously salt
- 1 lb. box tricolor rotini, prepared according to instructions on the package
- 4 cups diced tomato
- 1 cup diced red onion
Combine the dill through lemon juice and stir well. Toss that dressing with the cooked pasta, remaining ingredients a generous sprinkling of salt. Cover and chill before serving.