This dish was inspired by a search for dill recipes, as I received a bunch of beautiful, fresh dill in the Farm Fresh CSA bag this week. I haven't previously cooked much with dill- so needed some ideas. Oh my goodness- this is so fresh, bright and creamy, all at the same time. I am now hooked on fresh dill and this dressing. Major plus, it is very easy and quick to prepare- WINNER! I prepped this for lunches for the week and it was a very satisfying and tasty lunch on its own! Could definitely serve as a side with your favorite protein as well.
I followed the recipe below, and just made a few tweaks.
For the dressing I doubled the vinegar and used the juice from 1/2 a lemon to thin it out, and give it a little extra flavor punch. This dressing is AMAZING- and I will be making it to use on regular salad as well, or to use on sandwiches or pitas, or to dip veggies- or maybe just eat spoonfuls ;).
For the pasta, I used rotini protein pasta for extra protein and fiber. Also, I find this pasta ( I like Barilla Protein +) tastes very close to "real" pasta- but has much more nutritious ingredients, and no saturated fat, trans fat or cholesterol, as it is made with all plant based protein-including lentils, chickpeas and peas.
For the salad, I added grape tomatoes- use what you like- there are so many options that would be great in this.
As I made this to eat throughout the week, I did not mix the dressing into the full salad, but rather stored the salad and dressing separately in airtight containers, and then dressed and tossed each serving when I was ready to eat- it held up great!
Nutritional Notes:
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