I bought a new recipe book last week ("Cooking Light Fresh Food: Fast Weeknight Meals"), and I've taken the time to go through it and tag some recipes I'd like to try.
Today I tried the White Balsamic-Dill Pasta Salad, except I just have regular balsamic vinegar, not the white stuff, so for me, it was just Balsamic-Dill Pasta Salad. I'm kinda undecided on the flavour though... I guess it might have something to do with the fact that it calls for chopped fresh dill, and I used store-bought dill weed from Bulk Barn. Is there a flavour different between white and regular balsamic vinegar? That might affect it as well...
Anyways, here ya go =)
White Balsamic-Dill Pasta Salad
2 cups uncooked farfalle (bow tie pasta) - I used elbow
2 tbsp white balsamic vinegar
1 tbsp olive oil
1/8 tsp salt
1/8 tsp freshly ground black pepper
1/2 cup chopped tricolour bell pepper (I just used red)
1 tbsp chopped fresh dill
Cook pasta according to package directions. Rinse under cold water until cool; drain well.
While pasta cooks, combine vinegar, oil, salt, and pepper in a medium bowl, stirring with a whisk. Add pasta, bell peppers, and dill, and toss well.
Yield: 4 servings (3/4 cup each)