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Dill Pasta Salad
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Lemon garlic dill pasta salad


Serves/Makes:8 or more

  • 10 oz (280 grm). bowtie or Penne pasta cooked al dente
  • 1 sweet red pepper, small dice
  • 2 scallions, sliced
  • 8 cherry tomatoes, sliced in half
  • 1 clove garlic
  • 1/2 cup (125 ml) fresh dill, stems removed
  • 1 egg
  • 1/2 cup (125 ml) olive oil
  • 1/2 cup (125 ml) vegetable oil
  • 1 tsp (5 ml) dijon mustard
  • 1/2 lemon, juice only
  • 1 tsp (5 ml) salt
  • pepper to taste
  • Cook the pasta in double salted water.
  • Drain and run pasta under cold water until cool.
  • Combine pasta with the red pepper, tomato and scallion.
  • For the Dressing:
  • In a food processor add the garlic, lemon, djion, salt and dill.
  • Pulse machine till the ingredients are chopped fine, scraping down the bowl.
  • Add the egg.
  • With the machine running, add both the oils in a thin stream to form a mayonaise.
  • THe dressing should be creamy and thick.
  • Taste for salt and pepper.
  • Combine with pasta.
This dressing is also tasty on potato salad or as a sandwich spread.

Editors note: because of current controversy concerning the consumption of raw eggs you might wish to coddle the egg first.

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