Thursday, July 1, 2010

Recipe: Dill Pasta Salad

My mom and I have been trying to re-create a dill pasta salad (for YEARS) that we loved from Kenny Roger's Roasters, when we had one in Boise. She searched online and finally found a recipe, which she edited and perfected. I thought I'd share it with everyone. It's a refreshing salad that's perfect for summertime. We're actually making it for a family event this coming weekend.

Dill Pasta Salad

12 oz uncooked fancy pasta (we tried it once with cheese tortellini & it was fab)
3 cups sliced cucumber
3 cups broccoli
2 cups tomatoes (or halved cherry tomatoes)
1 cup chopped onion

1 cup light sour cream
1 cup light mayonnaise
1/2 cup skim milk
3 tsp dried dill weed
1 tsp ground pepper
1 tsp salt
1/2 tsp season salt (adds sooo much flavor)
2 Tbsp vinegar

Cook pasta according to package directions; drain and rinse with cold water. In large bowl, combine pasta with remaining salad ingredients.
In bowl, stir together dressing ingredients. Pour dressing over salad; toss to coat. Cover and refrigerate at least 1 hour.

Serves 8.


  1. Thanks for posting. I used to work at Kenny rogers as a teen-ager and still mourn the loss of the salad. There was never a recipe because the dressing just came to us in jars, we just added the pasta and veggies. Anyways I have wanted to try to re-create it for years and now I wanted to have it as a side at my wedding. I will definately be trying this recipe!

  2. I have been searching forEVER..

  3. Mine got very dried out by the time dinner was ready. I made it in the morning. Any suggestions?

    1. Hi Traci! I would make up the dressing and wait to put it on until about an hour before you're going to have it, if you can. When I eat it for leftovers I usually add a little bit of milk and mayo to freshen it up. Good luck!