Its summer and you’ll see no shortage of pasta salads. And even though I like pasta salad as much as the next person I wanted to shake things up a bit on the pasta salad front. So I created the Deconstructed Mini Pasta Salad with Lemon & Dill Dressing.
My thinking was I wanted to create a similar visually stunning aspect one see’s in a 7-layered salad but this one is reduced to mini individual sized servings and it is a pasta salad instead of just a salad. In this recipe you will see several of the usual suspects but I have also thrown in a few other flavorful characters. Here’s how I did it.
Deconstructed Mini Pasta Salad with Lemon & Dill Dressing
Ingredients for Pasta Salad:
1/2 Cup Sunflower Seeds
1 box of Mueller’s Angel Hair Pasta
1 Red (Spanish) Onion, diced
1 Green Bell Pepper, chopped
1 Red Bell Pepper, chopped
1 Cucumber, sliced
1 Carrot, shredded
1 Cup of Swiss Chard, shredded
1 Cup of Kale, shredded
1 Cup of Arugula, shredded,
1 Cup of Red Romaine, shredded
You will also need mini-trifle dishes as well!
Prepare Angel Hair Pasta using direction on package. You an do this ahead of time so you can chill pasta in the refrigerator. Chop, dice and shred all veggies and place in individual containers.
Lemon & Dill Dressing Recipe:
Whisk 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, 1/2 teaspoon lemon zest, 1/2 teaspoon sugar, 2 tablespoons of Hellmann’s mayonnaise, 2 tablespoons of sour cream, 2 tablespoons of fresh chopped dill and salt to taste. Gradually whisk in 1/4 cup each olive oil and vegetable oil.Using a mini-trifle dish add a small amount of Angel Hair Pasta, then add the 6 layers of veggies in what ever order you choose.
Top with mix greens, Lemon & Dill Dressing and Sunflower Seeds.
Another way to style this salad is layering everything on a plate:
- 1/2 Cup Sunflower Seeds
- 1 box of Angel Hair Pasta
- 1 Red (Spanish) Onion, diced
- 1 Green Bell Pepper, chopped
- 1 Red Bell Pepper, chopped
- 1 Cucumber, sliced
- 1 Carrot, shredded
- 1 Cup of Swiss Chard, shredded
- 1 Cup of Kale, shredded
- 1 Cup of Arugula, shredded,
- 1 Cup of Red Romaine, shredded