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Dill Vegetable-Pasta Salad Recipe

  • 25minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 3 cups uncooked tricolor spiral pasta

  2. 1 large cucumber, peeled, seeded and cubed

  3. 1 cup cherry tomatoes, halved

  4. 1 cup (4 ounces) shredded reduced-fat cheddar cheese

  5. 2 tablespoons chopped red onion

  6. 1 green onion, chopped

  7. 1/3 cup reduced-fat mayonnaise

  8. 1/4 cup BREAKSTONE'S® Reduced-Fat Sour Cream

  9. 1 tablespoon buttermilk

  10. 1 tablespoon snipped fresh dill or 1 teaspoon dill weed

  11. 1/4 teaspoon salt

  12. 1/4 teaspoon pepper

  13. 1 cup torn romaine

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the cucumber, tomatoes, cheese and onions. In a small bowl, whisk the mayonnaise, sour cream, buttermilk, dill, salt and pepper until smooth. Add lettuce and pasta to vegetable mixture. Drizzle with mayonnaise mixture; toss to coat. Refrigerate until serving. Yield: 10 servings.

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