Butter Yellow Dill Pasta Salad (Print Version)

Gluten-free pasta dressed with dill, creamy butter vinaigrette, crisp pickles, and fresh garden herbs.

# What You’ll Need:

→ Pasta

01 - 300 g gluten-free short pasta, such as fusilli or penne

→ Vegetables

02 - 150 g yellow bell pepper, diced
03 - 75 g cucumber, diced
04 - 70 g celery, thinly sliced
05 - 80 g crunchy pickles, diced

→ Fresh Herbs

06 - 10 g fresh dill, finely chopped
07 - 2 tablespoons fresh parsley, chopped
08 - 2 tablespoons chives, chopped

→ Dill Herb Vinaigrette

09 - 4 tablespoons unsalted butter, melted and slightly cooled
10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons white wine vinegar
12 - 1 tablespoon lemon juice
13 - 2 teaspoons Dijon mustard
14 - 1 small garlic clove, finely grated
15 - 1/2 teaspoon fine sea salt
16 - 1/4 teaspoon freshly ground black pepper

→ Optional Toppings

17 - 30 g toasted sunflower seeds
18 - Additional fresh dill, for garnish

# How to Make It:

01 - Boil gluten-free short pasta in a large pot of salted water according to package instructions until al dente. Drain thoroughly and rinse with cold water to stop the cooking. Set aside to cool completely.
02 - In a large salad bowl, add the cooled pasta, diced yellow bell pepper, cucumber, celery, crunchy pickles, dill, parsley, and chives. Mix gently to distribute evenly.
03 - In a separate bowl or blender, combine melted butter, olive oil, white wine vinegar, lemon juice, Dijon mustard, grated garlic, sea salt, and black pepper. Whisk or blend until completely smooth and emulsified.
04 - Pour the vinaigrette over the salad mixture and toss gently to ensure all components are evenly coated.
05 - If desired, top with toasted sunflower seeds and extra dill for garnish.
06 - For enhanced flavor, chill the pasta salad for at least 30 minutes before serving, or enjoy immediately if preferred.

# Additional Tips::

01 -
  • Ready in just 30 minutes
  • Vibrant color and crunch from fresh veggies
  • Creamy without mayo and naturally gluten-free
  • Can be made ahead and tastes better chilled
02 -
  • Naturally gluten free when using certified pasta and pickles
  • Keeps its flavor and texture even after chilling
  • Packed with fresh herbs for extra nutrients
03 -
  • Cool the pasta completely before mixing with veggies for the best texture in the final salad
  • Finely chop herbs and use them fresh as wilted dill will not give the salad its bright taste
  • Chill the finished salad if you can wait thirty minutes makes the flavors blend beautifully

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