Ingredients
Scale
Dill Sauce
- 3/4 cup Mayonnaise (Homemade/Sir Kensington)
- 2 tsp Dried Dill OR 2 tablespoons Fresh Dill
- 3 tablespoon Olive Oil
- 3 tablespoon Nutpods Dairy Free Creamer
- 2 tablespoon White Wine Vinegar
- 1 tablespoon Dijon Mustard
- 1 teaspoon Sea Salt
Pasta Salad
- 1 – 16 oz Box of Noodles, cooked instructed (I use Jovial Pasta)
- 1 cup Cucumber
- 1 cup Red/Yellow/Orange Bell Peppers
- 1 cup Cherry Tomatoes
- 1/2 cup Celery
- 1/2 cup Dill Sauce (use the rest as needed the gluten free pasta will absorb it in the fridge)
Instructions
- Make the sauce as instructed in a jar or sealable container, store in the refrigerator
- Cook the pasta as instructed on the box
- While the pasta is cooking cup up the vegetables
- Once cooked, allow the pasta to come to room temperature
- Add the pasta, half the sauce and veggies to a bowl, mix and store in the fridge for at least 4 hours
- Add more sauce as needed and ENJOY!
- Prep Time: 15-20 minutes
- Cook Time: 8-16 minutes
- Category: American
- Cuisine: Salad
- Diet: Gluten Free
