Who Said Leftovers Needs To Suck? Dill-Lemon Pasta Salad

Dill-Lemon Pasta Salad

This week at Chews Healthy, I was scavenging through my fridge  looking to munch on a snack, when I realized that nothing looked very appealing. I for one am never in the mood to eat leftovers, they just never taste as good as they do when you first make them. So this got me thinking, why not make a dish that tastes even better after a day or two in the fridge.

Today we will be making a Lemon-Dill Pasta Salad! This dish is loaded with nutrients and flavour it contains; whole wheat farfalle pasta, avocado, goat cheese feta, cucumber, cherry tomatoes, kale, red pepper, onion, dill, lemon and garlic. What's not to love, seriously.

So let's get started!


Pasta Salad Ingredients

Yield: 4 - 6 Servings

Prep Time: 10 Minutes

Cook Time: 15 Minutes

• 1lb of Whole Wheat Farfalle Pasta
• 1/2 Red Onion, minced
• 1 Pint of Organic Cherry Tomatoes, sliced in half
• 1/2 Cup of Kale, loosely packed & chopped finely
• 1 Cucumber, sliced in quarters
• 1 Red Bell Pepper, sliced finely
• 1 Cup of Goat Feta Cheese, crumbled

Lemon-Dill Dressing Ingredients

• 1 Lemon, juiced
• 2 Tablespoons of Honey
• 1/2 Cup of Extra Virgin Olive Oil
• 1 Avocado
• 1 Cup of Fresh Dill, loosely packed
• 2 Cloves of garlic, minced
• Ground Pepper and Salt to taste

Directions

1.) Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse, and let the pasta cool.


2.) While the pasta is cooking, chop up all of the ingredients needed for the salad part (red onion, cherry tomatoes, cucumber, kale, red bell pepper). Once chopped, place your veggies into a large mixing bowl.



3.) Next comes the dressing part of the recipe. Plug in a food processor/ magic bullet/ blender and place in the ingredients required for the dressing (lemon juice, honey, avocado, dill, garlic and salt and pepper). Blend on high until it forms into a consistant vibrant green shade of delicious.

Note: Make sure to only use 3/4 of the salad dressing

4.) Once you're happy with the dressing, combine the whole wheat pasta into the large mixing bowl along with the goat feta cheese. Next, pour about 3/4 of the blended salad dressing into the mixing bowl and Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed. The pasta salad can be served right away, however, it's suggested that you let it sit your fridge for 2-24 hours to allow all of the flavours to infuse together.

Bon Apetit!