Description:

Lemon garlic dill pasta salad

Source:

Katherine

Serves/Makes:8 or more

Ingredients

• 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

Preparation

• 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.

Comments

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.