Dijon-Dill Pasta Salad

I have been on pasta overload lately.  Please bear with me and enjoy these recipes as I go through my current pasta phase.   First it was the Spaghetti with Brussels Sprouts and Lemon Butter which you must try.   I just made the Brussels Sprouts again recently as a side dish without the spaghetti and I practically ate the entire dish of Brussels Sprouts alone.  Then came the Farfalle with Creamy Chipotle Pesto, Black Beans and Corn followed by this past Friday with the Ravioli with Prosecco Cream Sauce.  I promise you this will be the last pasta dish; for at least this week.  And unlike the other pasta dishes that are more to serve as a main course; this pasta salad is to be served cold as a side dish; perfect for all the upcoming summer barbecues and picnics.  

This pasta salad is made with orecchiette pasta along with cucumbers, onion, fresh dill, and crumbly feta cheese and is tossed in a dressing made with dijon mustard, extra virgin olive oil, apple cider vinegar, fresh lemon juice and Romano cheese.  Simple, refreshing and light.  Perfect with my Feta and Basil Turkey Burgers that I will be featuring later this week or also grilled salmon.  

Mother’s Day is just a few weeks away and if you are hosting a Mother’s Day brunch this would be the perfect side dish to serve on the buffet.  

In case you missed it; click here to enter the Wilton giveaway.  Prize includes 26 Wilton tips, coupler, flower nail, bags, spatula, and cake leveler.  You have until 11:59pmEST May 2, 2012 to enter.  

Dijon-Dill Pasta Salad

1/4 cup dijon mustard
1/4 cup extra virgin olive oil
2 tablespoon apple cider vinegar
1 lemon, juiced
1 tablespoon grated Romano cheese
1 teaspoon fresh dill, chopped plus additional for garnish
1 garlic clove, minced
1 pound orecchiette pasta, cooked al dente
1/3 cup sweet onion, chopped
1/3 cup cucumber, peeled and chopped
1/3 cup crumbled feta plus additional for garnish
Salt and pepper

In a large bowl combined dijon mustard, extra virgin olive oil, apple cider vinegar, lemon juice, Romano cheese, dill and minced garlic and whisk together until blended.  Add in pasta, onion, cucumber and feta and toss with dressing until combined.  Season with salt and pepper and chill until ready to serve.

Garnish with additional feta and dill.

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  1. Once the weather gets warm, I always crave a good pasta salad. Your dijon dill vinaigrette with the cucumber makes this dish sound so cool and refreshing. I am anxious to try it. And feta cheese….sigh…I could eat feta on just about any meal.

  2. Hi! I just wanted to tell you how much I loved this salad. I didn’t have cucumber but added sweet and green onions and it was quite delicious. The vinaigrette is really something. Thank you!

  3. I just made this for a BBQ this afternoon – AMAZING!!! I LOVE the tangy-ness of the dressing! In the end, I added a bunch more veggies – tomato, olives and artichoke hearts, to stretch it a little further – but this is SOOO good! Just what I was looking for with the Dijon and dill.
    Thank you!

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