Ingredients
1 lb elbow pasta
1 cup red onion (fresh or pickled)
2 cloves garlic, roasted
3 tbsp rice vinegar
1 tbsp mustard
2 tbsp olive oil
1 tsp dried dill
1 tbsp fresh parsley, chopped
Salt and pepper to taste (optional)
Chopped cucumbers (optional, for serving)
Instructions
Boil elbow pasta until al dente (8-9 minutes), then cool under cold water to stop cooking.
Pat the cooked pasta dry and transfer to a mixing bowl.
In a separate bowl, whisk together rice vinegar, mustard, dried dill, olive oil, and fresh parsley to make the dressing.
Pour half of the dressing over the cooled pasta and toss well to coat.
Chill the salad before serving for enhanced flavor and texture.
Optional: Add chopped cucumbers for extra crunch just before serving.
Notes
Chill cooked pasta before dressing it to preserve texture and enhance flavor absorption.
Substitute red onion with pickled onions for a tangier taste.
Replace rice vinegar with apple cider vinegar for a slightly different zing.
Optional: Add chopped cucumbers, cherry tomatoes, or bell peppers for added texture and nutrition.
Use gluten-free elbow pasta for a gluten-free version.
Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 10
- Category: Meals
- Method: Boiling and chilling
- Cuisine: American
- Diet: Dairy-free
Nutrition
- Serving Size: 1 salad portion
- Calories: 320
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg