Lemon Dill Pasta Salad

Lemon Dill Pasta Salad

by Mueller Market Chef Julia

MARKET Ingredients: 

• 12 oz fusilli pasta (@pastaonetwothree)

• 2-3 Tbl fresh dill, finely chopped (@bouldinfoodforest)

• 2 cups loosely packed salad greens (@bouldinfoodforest)

• 1 cup lemon boy tomatoes, roughly chopped (@b5farm)

• 4 oz sun-dried tomato feta (@txyallatizers)

• 1/4 cup orange vinegar (@luminariaacres)

Other Ingredients: 

• 1/4 cup olive oil 

• 2 Tbl honey

• Juice of 1 lemon 

• Salt & pepper to taste

Directions:

1. Cook the pasta according to package instructions until al dente (about 6 minutes if using fresh egg pasta). Drain, then toss immediately with a drizzle of olive oil and 2 tablespoons of chopped dill. Transfer to the fridge to cool while you prep the rest.

2. In a small bowl, whisk together the orange vinegar, olive oil, honey, lemon juice, salt, and pepper until fully combined. Set aside.

3. Tear the salad greens into bite-sized pieces, chop the tomatoes, and slice the sun-dried tomato feta into smaller chunks. (Optional: finely chop extra dill for garnish.)

4. In a large bowl, combine the chilled pasta, greens, tomatoes, and feta. Pour the dressing over top and gently toss until everything is well coated. Taste and adjust seasoning as needed.

5. Serve topped with extra feta, fresh dill, and a squeeze of lemon if you like. Enjoy right away or chilled—perfect for an easy, meal-prepped lunch. ✨