Butter Yellow Dill Pasta Salad

This pasta salad brings creamy dill dressing together with crisp vegetables and buttery richness for a side dish that always brightens my table. Light yet flavorful it is ideal for picnics sunny lunches or whenever you crave something refreshing and satisfying

I first tossed this together for a garden party and it disappeared before anything else on the buffet. Now it is my go-to when friends with different dietary needs gather

Ingredients

• Gluten free short pasta such as fusilli or penne: gives the base its great texture when cooked al dente. Look for pasta that holds shape after cooking
• Yellow bell pepper diced: for sweet crunch and sunny color. Choose firm peppers with glossy skin
• Cucumber: for cool crispness. I prefer seedless varieties like English cucumber for less moisture
• Celery thinly sliced: adds a subtle earthy bite and extra crunch
• Crunchy pickles: for a briny kick. Look for those without added sugars for pure tang
• Fresh dill finely chopped: infuses the salad with its signature herby flavor. Use bright green sprigs with no wilting
• Fresh parsley: gives a clean leafy note and chives add a mild onion flavor
• Unsalted butter melted and cooled: brings rich buttery notes to the dressing
• Extra virgin olive oil: softens the butter and gives a luscious mouthfeel. Choose quality oil for the best taste
• White wine vinegar: brightens and lifts the entire dish. Use one with gentle acidity
• Lemon juice: adds zippy freshness. Freshly squeezed is best
• Dijon mustard: for a gentle spicy depth. Smooth and mild Dijon works perfectly
• Garlic clove finely grated: for mellow aromatic flavor
• Fine sea salt: to round out the taste and black pepper for a bit of heat
• Toasted sunflower seeds: for nutty crunch and more extra dill for a burst of green if you like

Step by Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil. Add gluten free pasta and stir right away to prevent sticking. Cook until the pasta is just tender but retains a slight bite. Drain and rinse under cold water to stop the cooking and cool the pasta completely. This step makes sure the salad has an ideal texture and no excess starch

Chop Vegetables and Herbs:

On a large cutting board dice yellow bell pepper cucumber celery and pickles into even small pieces so every bite gets a mix of flavors. Chop dill parsley and chives finely to release their aroma and distribute green flecks throughout every forkful

Make the Dill Vinaigrette:

In a small bowl or blender whisk together the melted cooled butter with olive oil vinegar lemon juice Dijon mustard garlic salt and pepper. Blend until silky and completely emulsified. This creamy dressing should be well mixed with no separation

Combine Everything:

In a large salad bowl add the cooled pasta followed by all veggies and chopped herbs. Pour the dill vinaigrette over the mixture. Gently toss with a large spoon or spatula until every ingredient is evenly coated in the dressing and nothing is left dry

Finish and Serve:

If you like add toasted sunflower seeds and extra dill for a beautiful finish. Serve right away or for even deeper flavor cover the bowl and chill for at least thirty minutes so the flavors marry

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I always look forward to that first bite of crisp pickle amid the creamy dill pasta. My little niece once insisted on making this together and her favorite part is sprinkling on the sunflower seeds

Storage Tips

Store the pasta salad in an airtight container in the refrigerator for up to three days. If making ahead wait to add the sunflower seeds until just before serving so they stay crunchy. I often make a double batch to have quick lunches all week since the flavors improve with time

Ingredient Substitutions

If you do not have yellow bell pepper golden cherry tomatoes or shredded carrot can work for sweetness and color. No butter Just use all olive oil in the dressing. To keep it dairy free a good vegan butter makes the salad just as silky. For even more protein toss in diced hard boiled eggs or canned chickpeas

Serving Suggestions

This salad pairs beautifully with grilled salmon or chicken and a crisp white wine. Try spooning it into lettuce cups for a picnic friendly option or serving as a centerpiece for a vegetarian spread. It is equally delicious at room temperature making it perfect for outdoor gatherings

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A Little Background

Dill is a classic herb in European and Middle Eastern salads admired for its fresh flavor in summer. The addition of butter to vinaigrette is inspired by Scandinavian salads which often blend dairy with tart dressings for rich depth. This fusion brings old world comfort to a party ready dish

Recipe FAQs

→ What type of pasta works best for this dish?

Short gluten-free shapes like fusilli or penne hold the dressing well and offer a satisfying bite.

→ How can I make this dairy-free?

Use a plant-based butter alternative in place of regular butter to maintain creamy texture and flavor.

→ What vegetables can I substitute in the mix?

Try golden cherry tomatoes or zucchini if yellow bell peppers are not available, for a similar bright effect.

→ Is it possible to prepare in advance?

Yes, chill the pasta mix for at least 30 minutes to meld the flavors. It stays fresh for up to two days covered in the fridge.

→ What sides or main dishes pair well?

This goes well alongside grilled chicken, fish, or with a crisp white wine such as Riesling.