Creamy Dill Rainbow Pasta Salad

Another day, another pasta salad! This Creamy Dill Rainbow Pasta Salad is both colorful and nutritious. It’s loaded with protein and fresh vegetables, all tossed in a homemade creamy dill dressing that’s perfect to make ahead of time and enjoy as a quick meal.

One day, I was craving some hard boiled eggs and wanted to create a pasta salad centered around the eggs. However, most pasta salads with hard boiled eggs are either a macaroni or deviled egg-type of pasta. I wanted to create something a little different and that’s how this recipe came about!

Not only did this Creamy Dill Rainbow Pasta Salad come out super flavorful, it’s also incredibly colorful. It combines a mix of fresh ingredients to create a vibrant and satisfying salad that’s as pleasing to the eye as it is to the palate.

Perfect for picnics, potlucks, or a refreshing lunch, this pasta salad features hard-boiled eggs, crunchy red bell pepper, creamy cheddar cheese cubes, sweet corn, nutritious chopped spinach, and zesty red onion. Each bite is a delightful combination of textures and tastes, all brought together by a luscious homemade creamy dill dressing.

The secret to this salad’s irresistible flavor lies in the dressing. The creamy dill sauce adds a tangy, herbaceous note that complements the freshness of the vegetables and the richness of the cheese and eggs. It elevates this salad from ordinary to extraordinary. So, whether you’re serving it at a potluck or enjoying it as a main course, this Creamy Dill Rainbow Pasta Salad is sure to become a regular part of your rotation.

INGREDIENTS

• Pasta – The hearty base of the salad. Short noodles work best for this, like macaroni, bow-tie, penne, spiral, etc.
• Hard boiled eggs – Adds extra protein and a creamy texture that complement the crisp vegetables and cheese.
• Red onion – Finely diced for a bit of sharpness and a zesty crunch.
• Red bell pepper – Crunchy and vibrant red pieces that offer a slight sweetness and a beautiful color contrast.
• Cheddar cheese cubes – Cut a cheddar cheese block into small cubes. I used half on an 8 ounce block in this recipe.
• Corn – Fresh (cooked), frozen (thawed) or canned. The sweet, juicy kernels work so well with the rest of the ingredients.
• Fresh spinach – Fresh and leafy greens that bring a nutritious boost and a subtle earthiness to the mix. Chop into small pieces.
• Parmesan cheese – A freshly grated Parmesan cheese brings all the flavors together perfectly.

For the dressing:

• Plain Greek yogurt – A creamy base with a rich texture that also adds nutrients, like protein and probiotics.
• Mayonnaise – Provides a smooth consistency and a mild, sweet flavor that balances the tartness of the yogurt.
• Dill seasoning – Fresh and aromatic, this herb infuses the dressing with a distinctive, slightly sweet, and earthy flavor.
• Garlic – Minced or crushed to add a robust, savory depth and a bit of a kick to the dressing.
• Salt & pepper – These classic seasonings are not to be underestimated. Adjust at the end to your liking.
• Lemon – Freshly squeezed juice and finely grated zest of half a lemon adds a bright, citrusy tang that elevates the entire dressing.

STEP-BY-STEP INSTRUCTIONS

Fill a large pot with water and cook pasta according to package instructions.

While you wait for the pasta, add all the dressing ingredients to a large bowl (the bowl you will be serving the pasta from), and stir well. Set the bowl aside.

You can also prep the veggies while you wait for the pasta. Finely dice the onion and bell pepper, chop the spinach into smaller pieces, roughly chop the hard boiled eggs and cut your cheddar into small cubes.

Once pasta is done cooking, move to a strainer, gently rinse under cool water and drain well. Once cooled and drained, add pasta to the large bowl with the dressing. Stir a few times.

Add the remaining ingredients to the pasta and gently stir until everything is mixed well. (Eggs, onion, bell pepper, spinach, corn, cheddar cheese and Parmesan cheese.)

Taste and add more salt, pepper or Parmesan to your liking. Serve immediately or cover and store in the refrigerator until ready to enjoy.

If you could take a quick second to give this recipe a rating below, that would mean the world! Thank you so much!

TIPS & NOTES

Storing Leftovers: This pasta salad makes great leftovers! Store them in an airtight container in the refrigerator for up to five days. I’ve said this before and I’ll say it again – pasta salad is such a quick, healthy and convenient meal when made ahead of time. I love to make one on a Sunday to have as a quick meal option during the week. Super convenient!

Chill Before Serving: For best flavor, chill the pasta salad in the refrigerator for at least an hour before serving to let the ingredients marinate and the flavors develop fully.

Customize to Taste: Feel free to adjust the ingredients based on your preferences. Add a different protein, like grilled chicken or chickpeas, for extra heartiness, or substitute different veggies based on what’s in season.

If you give this a try, let me know what you think in the comments! And if you could give it a quick rating by clicking on the stars below, that would be a huge help too. Thank you so much!