Pasta and Garden Vegetable Salad with Citrus-Dill Dressing, by Beverly Hicks Burch

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We love pasta in our house, but in my opinion pasta can get a little heavy, especially during warmer weather. Tall & Handsome would be happy with a bowl of pasta with some garlic and butter. Me…not so much…

So, this morning when I was in the pantry/laundry doing some laundry my mind began to turn to that age old question: “What are we going to eat today?” I noticed the box of bow tie pasta and knew I had some fresh ingredients in the fridge that needed to be used fairly soon, so it was experiment time! Today’s recipe is the end result.

I’m always looking for ways to meet that happy medium for both of us and if possible use fresh ingredients out of our kitchen garden. (For us it’s been tomatoes and herbs.) And, I like to try to make it tasty and throw in some good old fashion healthy stuff. I’m a big advocate of getting my guys to eat tomatoes because it good for prostrate health.

You’ll see me use something in this recipe I don’t use very often and that’s lemon. I’m not a big fan of lemon and it tends to give me indigestion (lime is a different story!). But, the hint of lemon in this recipe gives this pasta salad a wonderful freshness. As with anything else in cooking the longer your flavors have to meld together, the yummier they get.

We had a small plate of this for lunch today, and plan on enjoying it this evening with some grilled tilapia and Brussels sprouts. I’ve gotten the stamp of approval I look for: thumbs up from T & H…

Pasta and Garden Salad with Citrus Dill Salad

1 –1 lb. box bow tie pasta, cooked al dente

1 jar roasted red bell peppers, chopped

8 ears fresh corn, corn removed from cob

3 green onions, green part chopped

1 pint grape tomatoes, halved

1 cup grated Parmesan cheese

extra-virgin olive oil

Kosher salt and pepper to taste


2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

2 tablespoons orange juice

1/4 teaspoon lemon zest

1/4 teaspoon crushed red pepper flakes, or to taste

1/2 teaspoon light brown sugar

1 sprig fresh dill, washed and snipped with kitchen shears

1. Cook pasta in salted boiling water for 11 minutes or until al dente. Drain. Drizzle about 2 teaspoons of olive oil over the pasta to prevent it from sticking together.Set aside.

2. While pasta is cooking cut tomatoes in half, chop green onions and chop roasted bell peppers. Set aside.

3. Remove corn kernels from 8 ears of fresh corn. Cook over medium high heat for 5 minutes. During last minute of cooking, salt and pepper to taste. Cool for 10 minutes.

4. Combine cooked pasta, tomatoes, chopped roasted bell peppers, green onions and cooked corn in a large bowl. Toss to combine well.

5. Add one cup of grated Parmesan cheese and toss well.

6. Make dressing, add to salad, toss and serve. Good warm and chilled!


1. With a whisk make a emulsion with the extra-virgin olive oil, fresh lemon juice and orange juice.

2. Continue whisking and add crushed red pepped flakes, brown sugar and lemon zest. Whisk in fresh dill.

3. Add kosher salt and pepper to taste.

4. Drizzle over pasta and vegetables and toss well.


© 2013 Beverly Hicks Burch All Rights Reserved.

Comments: 2

  1. Jennifer Rhodes April 27, 2013 at 2:15 pm

    Sounds delicious!!!!

    • bamasteelmagnolia April 27, 2013 at 4:24 pm

      Thanks, sweetie! We enjoyed it 🙂 T & H loves pasta 😉

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